Molecular Gastronomy

Question 1

The science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embraacing sensory & food science lab and ingredients from the food industry

Answer 1

Molecular gastronomy/molecular cuisine

Question 2

Refers to the scientific discipline that studies the physical & chemical processes that occur while cooking

Answer 2

Molecular gastronomy

Question 3

2 kinds of Spherification

Answer 3

• Basic Spherification
• Reverse Spherification

Question 4

Ideal for obtraining spheres with a very, very thin membrane that is almost imperceptible in your mouth. It reults in a sphere that easily explodes in your mouth as if there is no solid substance between your palate and the liquid

Answer 4

Basic Spherification

Question 5

Much more versatile as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content. These spheres have a thicker membrane & are long lasting as the process of jellification can be stopped when the sphere is removed from the sodium alginate bat & rinsed with water

Answer 5

Reverse Spherification

Question 6

Can be used for sous vide. A good model will evacuate the air from plastic bags and then seal the bag tightly closed

Answer 6

Vacuum Machine

Question 7

Helpful in the process of spherification. Some chefs use them to inject liquids into meat to enhance flavor & texture

Answer 7

Hypodermic Syringe

Question 8

At a temperature of -321 degreesF (-196 decrees C), this will flash freeze any food it touches. As it boils away, it gives off a dense nitorgen fog that can add atmosphere and drama to food preparation. Must be transported in specially made flasks and can be dangerous if it touches skin

Answer 8

Liquid Nitrogen

A safer alternative is the Anti-Griddle

Question 9

A product of Poly Science, looks like a traditional cook top, but it doesn’t heat up food. Its -30 degrees F (-34 degrees C) surface instantly freezes sauces & purées/freezes just the outer surfaces of a dish while maintaining a creamy center

Answer 9

Anti-Griddle

Question 10

Manufactured by International Cooking Concepts; Three tools in one: a Crock-pot, a vacuum pump and a heating plate. In its low-pressure, oxygen-free atmosphere, this cooks food faster at lower temperatures, which helps the food maintain its texture, color & nutrients

Answer 10

Gastrovac

When the food is done warming, you restore the pressure & create what ICC calls the ‘sponge effect.’ The liquid rushes back into the food bringing intense flavors with it

Question 12

Is a must for maintaining a uniform dispersion of one liquid in another, such as oil in water

Answer 12

Emulsifiers

Question 13

Two popular emulsifiers:

Answer 13

Soy lecithin and Xanthan gum