molecular gastronomy

Question 1

branch of science called molecular gastronomy was created by ____

Answer 1

Nicholas Kurti and Herve This

Question 2

Defined as intelligent knowledge of whatever concerns nourishment of man

Answer 2

gastronomy

Question 3

how is molecular gastronomy diff from food scince/tech?

Answer 3

focus on new dishes in kitchen and restaurant

Question 4

what are the 4 objectives of molecular gastronomy?

Answer 4

1) modeling culinary dishes 2) collect and test culinary precisions 3) explore the art of culinary activities 4) explore social link of culinary activities

Question 5

____ is an example of f(O,S)/W

Answer 5

whipped cream

Question 6

making of whipped cream can be modeled as:

Answer 6

f(O,S)/W+G–>[G+f(O,S)]/W (dispersed system formula)

Question 7

Chantilly chocolate f(O,S)= ___, W=__, G=___?

Answer 7

chocolate; water/orange juice; air

Question 8

Chantilly choc needs no ___

Answer 8

eggs

Question 9

what is formula for making mayo?

Answer 9

O95+W5–>O95/W5

Question 10

for mayo, can replace egg yolk with _____

Answer 10

egg white or gelatin, even melted chocolate

Question 11

wild mushroom can be replaced by ____ or ___-

Answer 11

1-octen-3-ol; benzyl trans-2-methylbutenoate

Question 12

cheap whisky can become good one by adding ____

Answer 12

vanillin (generate flavourful aldehydes)

Question 13

research-based cooking is referred to as:

Answer 13

molecular cuisine

Question 14

this is used as “meat glue”

Answer 14

transglutaminase

Question 15

what is world’s best restaurant?

Answer 15

el Bulli

Question 16

this cuisine makes dishes entirely from molecular lvl using dispersed system formula

Answer 16

Note by Note cuisine

Question 17

for Note by Note cuisine, cook has to design these things:

Answer 17

shapes, colours, tastes, odors, temp, trigeminal stim, consistencies, nutritional aspects