THE KEYS TO GOOD KITCHEN SCIENCE

Question 1

Designing a successful experiment is about eliminating what?

Answer 1

Bias

Question 2

Seven key steps to a good tasting in the kitchen.

Answer 2

eliminate bias, introduce control, isolate variable, stay organized, address palate fatigue, taste, analyze.

Question 3

Mineral content of water is measured in what?

Answer 3

PPM - parts per million

Question 4

What minerals are mostly dissolved in water?

Answer 4

Calcium and magnesium.

Question 5

Why do people think the water in NY makes pizza better?

Answer 5

The minerals in tap water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure. Higher the mineral content, the stronger and chewier the dough.

Question 6

TDS

Answer 6

Total dissolved solids (concerning the minerals in water)

Question 7

How do you ELIMINATE BIAS during a tasting?

Answer 7

Double blind tasting–a tasting is which neither the tasters nor the people preparing and the food know which sample is which.

Question 8

The maximum amount of TDS in “purified” water.

Answer 8

10 PPM

Question 9

TDS in AQUAFINA

Answer 9

Less that 10 PPM

Question 10

TDS in DASANI

Answer 10

40 PPM

Question 11

TDS in TAP WATER

Answer 11

60 PPM

Question 12

TDS in ROCHETTE

Answer 12

177 PPM

Question 13

TDS in SAN BENEDETTO

Answer 13

252 PPM

Question 14

TDS in EVIAN

Answer 14

370 PPM

Question 15

How do you INTRODUCE CONTROL during a tasting?

Answer 15

You need to include one sample in your tasting for which the answer is already known. That way you can make sure the experiment went according to plan and that your other results are reliable.

Question 16

Rule numero uno when it comes to science.

Answer 16

Be very precise about the question you are asking.

Question 17

How do you ISOLATE VARIABLES (KNOW WHAT YOU’RE ASKING) during a tasting?

Answer 17

There are many variables when talking about cooking. Some are even unavoidable. But make sure the things you can avoid are avoided. I can’t help the second log burning a little hotter in the pizza oven for a second pizza, but I can control how the ingredients are weighed.

Question 18

How do you AVOID PALATE FATIGUE during a tasting?

Answer 18

Have two of each dish, that way you can go back and double check the original thoughts.

Question 19

What is a judgment you can make empirically?

Answer 19

One made free from bias.

Question 20

How do you ANALYZE during a tasting?

Answer 20

Chart the data. Now you will have a visual representation of your testing.

Question 21

Is NY pizza better because of the tap water?

Answer 21

No. Tap water didn’t affect the dough much at all.