Molecular Gastronomy

Question 1

What is molecular gastronomy?

Answer 1

A scientific discipline that studies physicochemical transformations of edible materials during cooking and the sensory phenomena associated with eating them.

Question 2

Who created molecular gastronomy?

Answer 2

Nicholas Kurti, a physicist from oxford university and Prf. Herve THis of the INRA Team of Molecular gastronomy of AgrPariTech

Question 3

What is gastronomy?

Answer 3

When knowledge comes from chemical and physical transformations involved in culinary practice, not ocoking

Question 4

What is cullinology?

Answer 4

Registered trademark of Research Chefs association; blands culinary arts with science of food. The application of science (technology).

Question 5

What is molecular cooking?

Answer 5

A culinary trend using techniqes, ingredients, and methods developed by science.

Question 6

Compare molecular gastronomy to food science/food technology.

Answer 6

Molecular gastronomy is a part of food science but neither food science nor technology aims to create new dishes and study restaurant cooking processes.

Question 7

What are the objectives of molecular gastronomy?

Answer 7

1. Modeling culinary dishes
2. Collect and test “culinary precisions”
3. Explore (scientifically) the art component of culinary activities
4. Explore (scientifically) the “social link” of culinary activities

Question 8

How is whipped cream made?

Answer 8

Milk cream is made by concentrating milk. Made of fat droplets dispersed in water and modelled as fat composed of both solid and liquid fractions.

Question 9

What is the Dispersed System Formula?

Answer 9

f(O,S)/W +G –> [G+f(O,S)]/W

Where O=liquid oil, S=solid fat, G=gas, W=aqueous solution

Question 10

Describe the process of making Chantilly chocolate.

Answer 10

1. Chocolate emulsion (O/W) by heating chocolate into the water phase
2. Whip (G) at room temperature while the emulsion cools
3. Forms a chocolate mousse after time.

Question 11

How would you alter the process of making mayonnaise to use egg whites instead of egg yolk?

Answer 11

You would add oil when whipping egg whites.

Question 12

Why would you use egg whites instead of egg yolk when making mayo?

Answer 12

Because it is free from cholesterol!

Question 13

How is mayo tradtiionally made?

Answer 13

With water (from vinegar and egg yolk), emulsifiers (egg yolk proteins and phospholipids) and lots of oil.

Question 14

How is mayo made without eggs?

Answer 14

1. Texture is generated by gelatin gel which is dissolved in hot water, adding oil while whipping the mixture (to stabilize the gelatin protein)
2. Upon cooling the gelatin form gel and trap the oil droplets into its gelled matrix

Question 15

How can you prepare chocolate cake without flour?

Answer 15

1. Prepare a mayo-type emulsion with melted chocolate and egg whites
2. Microwave the mixture so the liquid egg transforms into a solid
   This is fast to prepare.

Question 16

What compounds can you add to a dish to give it the flavour of a mushroom?

Answer 16

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

Question 17

What can you add to a cheap whiskey to make it taste better?

Answer 17

Vanillin

Question 18

What is molecular cuisin?

Answer 18

Research-based cooking

Question 19

What are some examples of molecular cuisine?

Answer 19

1. Nitro-poached green tea and lime mousse
2. Novel sushi with core of “pearls”
3. Reverse egg
4. Powdered ice cream inside candy strawberry

Question 20

What does note by note cuisine use instead of meat, fish, vegetables, and fruit?

Answer 20

Compounds, either pure or mixtures

Question 21

What questions must be raised about note by note cooking?

Answer 21

Is it safe? How about agriculture? What is the cost?

Question 22

Who wrote he book on note by note cooking?

Answer 22

Herve This