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FPH-31306-Advanced mol. gastronomy

This class was created by Brainscape user Emmanuelle Poirier. Visit their profile to learn more about the creator.

By: Emmanuelle Poirier
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Decks in this class (10)

Astringency
T or f there is a receptor associ...,
Why is tea less astringent when y...,
What at the two types of tannins ...
59  cards
Bitterness
The color and the bitterness resu...,
What are beers quality factors,
What is responsible for the darke...
66  cards
Ice cream
T or f the size of the bubbles de...,
There is only one temperature at ...,
Why do you want your ice cream se...
50  cards
Chocolate
What is the continuous phase of c...,
T or f chocolate is an emulsion,
What is the goal of the milling s...
60  cards
Crystal Control Ice cream
What is the role of fat coalescence,
What is the problem with low fat ...,
What can be added in the case of ...
28  cards
Bubbles in bread
What are the steps involved in br...,
T or f the hard wheat will give m...,
T or f hard wheat is better becau...
51  cards
Bread / bakery products (physics)
What is the formula of the water ...,
Why is there a hysterisis loop in...,
What kind of information can you ...
51  cards
Cooking techniques / solubility of powders
What are the steps involved in th...,
Can you represent how the powder ...,
When the angle is of 0 c there is...
24  cards
Flavour release / flavour cube
What is the flavour cube,
Sparkling wine is ___ while white...,
Why is sparkling wine contracting...
40  cards
Sweet and savory
What are the 4 types of sugar rep...,
T or f the sweet and umami are ta...,
T or f mglurs also recognize the ...
60  cards

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FPH-31306-Advanced mol. gastronomy

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