MODERN GASTRONOMY

THESE ARE THE COOKING METHODS IN WHICH HEAT IS TRANSFERRED TO THE FOOD PRODUCT BY WATER OR WATER BASED LIQUID OR STEAM.

• DRY HEAT METHOD

• COMBINATION METHOD

• MOIST HEAT METHOD

• MODERNIST METHOD

THESE RECEPTORS ARE IMPORTANT FOR KEEPING THE BODY'S INTERNAL SALT LEVELS OR ELECTROLYTES BALANCED.

• SALTY

• BITTER

• SOUR

• FATTY

WHEN PEOPL HAVE A SERIOUS HEAD COLD OR SINUS INFECTION, THEY EXPERIENCE LOSS OF TASTE MOST OF THE TIME. THIS IS NOT BECAUSE COLDS AND SINUS INFECTIONS ALTER THETASTE BUDS; THIS IS BECAUSE MUCH OF WHAT IS CONSIDERED THE SENSE OF TASTE COMES FROM OLFACTION.

• SENSE OF SMELL

• SENSE OF TASTE

• SENSE OF TOUCH

• SENSE OF FEEL

IT CREATES A DRY FEELING IN THE MOUTH. SOMETIMES IT PERCEIVED AS SOURNESS OR TARTNESS.

• SPICY

• ASTRINGENCY

• UMAMI

• FATTY

THIS DRY HEAT COOKING METHOD USES RADIANT HEAT LOCATED BENEATH THE COOKING SURFACE TO COOK FOOD.

• STIR-FRYING

• ROASTING

• BROILING

• GRILLING

THIS IS THE PROCESS WHEREBY SUGAR BREAKS DOWN IN THE PRESENCE OF PROTEIN.

• GELATINIZATION

• MAILLARD REACTION

• PYROLYSIS

• FERMENTATION

THIS COOKING METHOD IS OFTEN IS ASSOCIATED WITH FOOD ITEMS THAT MUST BE TENDERIZED THROUGH A LONG, SLOW, MOIST COOKING PROCESS.

• SIMMERING

• POACHING

• BOILING

• STEAMING

THIS TYPE OF GEL IS HEATED ABOVE ITS MELTING POINT, IT LIQUIDIFIES BUT REGAINS ITS JELLY-LIKE CONSISTENCY AS IT COOLS.

• CAVIAR

• THERMO-IRREVERSIBLE TYPE

• THERMO-REVERSIBLE TYPE

• GELLIE

THESE ARE MADE BY DISPENSING GEL BASE USING A SYRINGE ONE DROP AT THE TIME DIRECTLY INTO A BOWL OF OIL OVER ICE WATER. THESE GEL FORM SPHERICAL SHAPES BECAUSE OIL AND WATER DO NOT MIX.

• GEL DROPLETS

• GEL NOODLES

• COATING GEL

• GEL BEADS

WHEN WATER AND OIL ARE STIRRED TOGETHER VERY HARD, THE OIL MOLECULES WILL BE DIVIDED INTO FINER AND FINER DROPLETS. BUT THOSE OIL DROPLETS WON'T EVER DISSOLVE IN WATER. STIRRING THEM TOGETHER RESULTS IN MILKY LIQUID WHICH REFERRED TO THIS.

• MOLECULE

• SPHERIFICATION

• EMULSIONS

• COLLAGEN