Molecular Gastronomy Quiz

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

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

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

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

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

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

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

What is the purpose of using calcium lactate and sodium alginate in Molecular Gastronomy?

• To create a gel equivalent of the food

• To preserve the food for a longer time

• To add a unique flavor to the food

• To create spheres like surprise bubbles

What is the function of soy lecithin in the frozen chocolate wind dish?

• To add a unique flavor to the dish

• To create a gel equivalent of the chocolate

• To change watery solutions into an air-like substance

• To preserve the food for a longer time

What is the purpose of using liquid nitrogen in Smitten Ice Cream?

• To rapidly freeze ice cream and make each serving fresh

• To create decorative patterns on the plate

• To add a unique flavor to the ice cream

• To preserve the ice cream for a longer time

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3