The Molecular Gastronomy Quiz
Molecular gastronomy takes the culinary arts to soaring new heights. It's not just a feast for your taste buds, it's a feast for your all of your senses -- your sight, smell, touch and even hearing.
What two sciences does molecular gastronomy incorporate into its cooking methods?
- physics and chemistry
- chemistry and biology
- physics and engineering
True or false? Molecular cuisine is deconstructed into a series of highly alchemized individual textures, flavors and compounds.
What UK restaurant is renowned for its molecular gastronomy?
- The Fat Duck
Who is considered the father of molecular gastronomy?
- Hervé This
- Heston Blumenthal
- Ferran Adrià
What is one common piece of equipment used by many molecular gastronomy chefs?
- slow cooker
- blow torch
Another form of cooking popular in molecular gastronomy is sous-vide. What is sous-vide?
- cooking foods fast over high heat
- cooking foods slowly in vacuum-sealed bags
- cooking foods with both high and low heat
Sous-vide is the French term that means what?
- under vacuum
- in water
- under water
What is transglutaminase used for?
- bonding protein together
- creating foams
- making smoke
Why is ice cream created with liquid nitrogen so creamy?
- It freezes so fast.
- It makes whipping easier.
- It creates more air.
True or false? Spherification is the process of shaping a liquid into spheres, usually using sodium alginate.
Which group of ingredients help chefs create gels?
- sucrose esters
Grant Atchaz is the chef of what famed Chicago restaurant?
True or false? Foams are a distribution of gas in a liquid or a solid.
True or false? Meringue is a type of dehydrated foam.
What do emulsions combine into a stable mix?
- oil and water
- liquid and air
- cream and air
Which of the following is NOT a type of emulsion stabilizer?
- sucrose and maltodextrin
- agar, carrageenan, gellan
- xanthan gum and guar gum
What kind of emulsion do chefs use to create air or "espuma" foams?
- soy lecithin
- sodium alginate
Powders are flavors that are dried to a dust and then sprinkled as a garnish. What food additive is used to create powders?
- sodium alginate
- acetic acid
True or false? Molecular gastronomes have found a way to serve hot ice cream.
What is alginate created from?
- brown seaweed
- tree bark
Which is NOT responsible for making spheres and caviar?
- sodium citrate
- calcium chloride
What kitchen device spins at high speed to separate products into parts based on density?
- bain marie
- food centrifuge
What is the process of forming various textures of small gels with macromolecules?
True or false? Basic spherification is when a liquid with calcium content is submerged in a bath of sodium alginate.
What is edible paper made of?
- soybeans and potato starch
- soybeans and flour
- rice flour and soybeans
True or false? The term molecular gastronomy was coined in 1978.
True or false? Physicist and inventor Benjamin Thompson is credited with the idea of sous-vide cooking.
What book did Ferran Adrià, Juli Soler and Albert Adrià publish in 2008?
- "Culinary Artistry"
- "On Cooking"
- "A Day at elBulli"
True or false? Presentation is a key component to molecular gastronomy.
What did Ferran Adrià do with his famed three Michelin-starred restaurant elBulli after he decided to close it in 2011?
- It has remained closed.
- reopened it in 2014 as a creative culinary center
- reopened it in 2014 as elBulli 2.0