
Molecular Gastronomy Quiz
Authored by Katie Meyer
Science
7th Grade
NGSS covered
Used 4+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is Molecular Gastronomy?
A type of fast food
A method of cooking that uses only natural ingredients
A traditional way of cooking
A cooking technique that combines culinary arts with science
Tags
NGSS.HS-PS1-4
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the different types of colloidal systems used in Molecular Gastronomy?
Acid, base, neutral and salt
Foam, solid foam, gel, emulsion and solid emulsion
Solute, solvent, solution, suspension and colloid
Liquid, gas, solid, plasma and Bose-Einstein condensate
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using hypodermic syringes in Molecular Gastronomy?
To create decorative patterns on the plate
To measure precise amounts of ingredients
To inject flavor into the food
For spherification to create gel equivalents of foods
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the function of a vacuum machine in Molecular Gastronomy?
To create foam and emulsions
To use a technique called sous vide to slowly cook the food in heated water
To preserve the food for a longer time
To freeze the food rapidly
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is liquid nitrogen used for in Molecular Gastronomy?
To add a unique flavor to the food
To create decorative patterns on the plate
To rapidly freeze ice cream and make each serving fresh
To preserve the food for a longer time
Tags
NGSS.HS-PS3-4
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using a modified inkjet printer with food-based ink in Molecular Gastronomy?
To create decorative patterns on the plate
To print advertisements for the restaurant
To print edible menus and create innovative dishes
To print regular menus for the restaurant
Tags
NGSS.HS-LS2-7
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of xantham gum in the reverse spherified poached egg dish?
To recreate just the whites of a poached egg
To add a unique flavor to the dish
To create a foam and emulsion
To create a gel equivalent of the egg yolk
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