The Molecular Gastronomy Quiz

FOOD & DRINK

Staff

4 Min Quiz

What two sciences does molecular gastronomy incorporate into its cooking methods?

Molecular gastronomy blends physics and chemistry to transform the tastes and textures of food.

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True or false? Molecular cuisine is deconstructed into a series of highly alchemized individual textures, flavors and compounds.

True. The foods are often in the form of foams, gels and other shapes that may not even be recognizable as food.

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What UK restaurant is renowned for its molecular gastronomy?

Heston Blumenthal's three Michelin-starred restaurant, The Fat Duck, is known for its whimsical menus, and its most recent takes the form of a map and uses a day in Heston's childhood as its blueprint.

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Who is considered the father of molecular gastronomy?

Hervé This co-created molecular gastronomy in 1988 with the late physicist Nicholas Kurti and now heads the food division of the French Academy of Agriculture.

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What is one common piece of equipment used by many molecular gastronomy chefs?

The anti-griddle is contained in a cooktop, but it instantaneously freezes solids when they're dropped on it.

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Another form of cooking popular in molecular gastronomy is sous-vide. What is sous-vide?

Sous-vide is a cooking method where food is cooked in vacuum-sealed bags in a water bath, slowly and at precise temperatures.

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Sous-vide is the French term that means what?

Sous-vide translates to under vacuum.

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What is transglutaminase used for?

Better known to chefs as "meat glue," transglutaminase bonds protein-containing foods together and helps create special effects like meat noodles.

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Why is ice cream created with liquid nitrogen so creamy?

Ice crystals in ice cream makes an inferior product. Using liquid nitrogen to freeze ice cream takes only a few minutes, eliminating the ice crystals and leaving a silky smooth ice cream.

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True or false? Spherification is the process of shaping a liquid into spheres, usually using sodium alginate.

True. The resulting spheres have a thin membrane and are filled with flavored liquid.

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Which group of ingredients help chefs create gels?

Hydrocolloids can create a gel from a wide variety of ingredients.

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Grant Atchaz is the chef of what famed Chicago restaurant?

Revolutionary chef Grant Atchaz's runs the kitchen at Chicago's famed Alinea, which is known for its molecular gastronomy.

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True or false? Foams are a distribution of gas in a liquid or a solid.

True! A foam is any liquid or solid that has a gas suspended in it.

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True or false? Meringue is a type of dehydrated foam.

True. Meringues are made by first creating a traditional liquid foam, then dehydrating it in a dehydrator or oven with very low temperature.

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What do emulsions combine into a stable mix?

Emulsions have creamy textures and unique flavors, and combine oil and water.

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Which of the following is NOT a type of emulsion stabilizer?

Agar, carrageenan, gellan, gelatin, guar gum, sodium alginate and xanthan gum can all be used as emulsion stabilizers.

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What kind of emulsion do chefs use to create air or "espuma" foams?

Soy lecithin, an emulsifier that has no thickening or gelling properties, is used to create air foams because it yields a product that has no more body than water.

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Powders are flavors that are dried to a dust and then sprinkled as a garnish. What food additive is used to create powders?

The main method for preparing powders is to mix an oil-based liquid with maltodextrin.

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True or false? Molecular gastronomes have found a way to serve hot ice cream.

True. They are mixing their ice cream base with methyl cellulose, a compound that turns to a firm gel when it is heated. Then when it's time to serve, the scoops of ice cream are dipped into a pot of hot water and served immediately before it melts.

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What is alginate created from?

Alginate is a gum-like substance extracted from brown seaweed.

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Which is NOT responsible for making spheres and caviar?

Sodium alginate, sodium citrate and calcium chloride can all be used in spheriphication.

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What kitchen device spins at high speed to separate products into parts based on density?

The faster you spin a centrifuge, the more separation power you get. Heavier products move to the bottom, lower density items go to the top.

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What is the process of forming various textures of small gels with macromolecules?

Gelification is known as the process of turning liquids into gelatinous forms. The gel forms and textures may vary depending on the additives used during the processing.

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True or false? Basic spherification is when a liquid with calcium content is submerged in a bath of sodium alginate.

False. Reverse spherification takes the basic spherification technique and reverses the process.

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What is edible paper made of?

Edible paper is made from soybeans and potato starch.

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True or false? The term molecular gastronomy was coined in 1978.

False. It was actually coined in 1988 by French chemist Hervé This and his partner Nicolas Kurti, an Oxford physicist.

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True or false? Physicist and inventor Benjamin Thompson is credited with the idea of sous-vide cooking.

True. Food historians attribute the idea of cooking under vacuum to Sir Benjamin Thompson, an 18th and 19th century physicist and inventor.

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What book did Ferran Adrià, Juli Soler and Albert Adrià publish in 2008?

"A Day at elBulli" describes 24 hours in the life of elBulli in pictures, commentary and recipes.

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True or false? Presentation is a key component to molecular gastronomy.

True. Presentation is often whimsical or avant-garde and includes tableside platings and unusual serviceware.

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What did Ferran Adrià do with his famed three Michelin-starred restaurant elBulli after he decided to close it in 2011?

Adrià, who is considered one of the world's best chefs and a leader in molecular gastronomy, reopened elBulli in 2014 as a creative center.

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Image: refer to hsw

About This 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.

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