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Quiz about Molecular GastronomyIts Not Rocket Science

Molecular Gastronomy--It's Not Rocket Science! Quiz

You are cordially invited to my Molecular Gastronomical dinner party. Fear not, Epicureans! I promise that you won't need a lab coat and protective goggles. Just bring your appetite and enjoy!

A multiple-choice quiz by sally0malley. Estimated time: 4 mins.

Author
sally0malley

Time
4 mins

Type
Multiple Choice

Quiz #
366,235

Updated
Oct 13 23

# Qns
10

Difficulty
Average

Avg Score
8 / 10

Plays
589

One at a Time - Single Page

Question 1 of 10

1. For our first course I've prepared chevre and honey caviar using a technique called spherification. What is molecular gastronomy caviar? Hint

spheres filled with a flavored liquid

a jelly or sauce used for dipping

beluga caviar mixed with any liquid

exotic spices used in seasonings

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Question 2 of 10

2. In spherification sodium alginate is mixed directly with the chosen liquid (or puree) and dropped in calcium chloride and water to achieve the desired result.

True

False

3. I used another technique called gelification for our next course of arugula pasta. Gelification is the process of turning a substance into a gelatinous form with the help of a gelling agent. One type of gelling agent is agar agar. Which of the following statements is not true of agar agar?

Hint

Agar is heat resistant.

Agar can be used as a thickener soups and fruit preserves.

Agar was only introduced to culinary use in the 1980s.

Agar is a gelatinous substance obtained from algae.

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Question 4 of 10

4. Molecular gastronomy uses hydrocolloids for thickening and gelling. Which statement is true of hydrocolloids? Hint

Hydrocolloids are only available to the food industry.

A hydrocolloid is a substance that forms a gel in contact with water.

Hydrocolloids have a high calorific value.

The properties of hydrocolloids are all the same.

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Question 5 of 10

5. Pectin is an example of a gelling agent used in the traditional kitchen, particularly in jams and jellies.

True

False

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Question 6 of 10

6. For our main course, salmon with Dijon lemon caviar, I'm using the sous vide technique. Sous vide is a method in which food is immersed in a water bath. In traditional cooking what is a water bath?
Hint

plunging food in alternating boiling and iced water (blanching)

refrigerating food in salted water for 24 hours prior to cooking

placing food in a plastic bag and boiling before cooking

a pan of water in which a smaller pan is set allowing food to cook slowly

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Question 7 of 10

7. Another technique used in molecular gastronomy, flash freezing, is the process of rapid freezing using liquid nitrogen.

True

False

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Question 8 of 10

8. Now for the "pi�ce de r�sistance"! For our dessert course of Cr�me Anglaise with Coffee Air I'm using a technique called emulsification. What does emulsifying mean in basic cooking terms? Hint

marinating in vegetarian liquids

mixing two or more liquids that ordinarily do not combine such as oil and water

dressing a salad

freezing and defrosting within a 24 hour period

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Question 9 of 10

9. The Food and Drug Administration (FDA) has relaxed many of its guidelines for molecular gastromomy ingredients.

True

False

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Question 10 of 10

10. Because molecular gastronomy uses high tech methods and ingredients, normal kitchen safety regulations for food handling are not applicable.

True

False

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Quiz Answer Key and Fun Facts

1. For our first course I've prepared chevre and honey caviar using a technique called spherification. What is molecular gastronomy caviar?

Answer: spheres filled with a flavored liquid

These spheres, which look like little eggs or caviar, when bitten explode into liquid flavor! Recipes for molecular gastronomy caviar can include fruit juice, pureed fruits or vegetables, vanilla, chocolate, olive oil and liqueurs to name a few. The possibilities are endless!

2. In spherification sodium alginate is mixed directly with the chosen liquid (or puree) and dropped in calcium chloride and water to achieve the desired result.

Answer: True

Spherification relies on a simple gelling reaction between calcium chloride and alginate, forming a thin gel shell.

Answer: Agar was only introduced to culinary use in the 1980s.

Agar is a traditional Asian ingredient derived from seaweed. Agar can be used to make thick fluid gels that look like a puree. Gelification has undergone numerous changes in terms of use. It can stabilize liquids without affecting taste. It may also be used for suspending food particles and creating various shapes for aesthetic purposes for example transparent lasagna!

4. Molecular gastronomy uses hydrocolloids for thickening and gelling. Which statement is true of hydrocolloids?

Answer: A hydrocolloid is a substance that forms a gel in contact with water.

Thanks to the growing interest in molecular gastronomy, hydrocolloids are available to individuals at reasonable prices. Hydrocolloids themselves have a low calorific value and are generally used at very low concentrations. The properties of hydrocolloids differ widely, depending on their molecular structure and affinity for water.

5. Pectin is an example of a gelling agent used in the traditional kitchen, particularly in jams and jellies.

Answer: True

Pectin is a naturally occurring substance found in berries, apples and other fruit. When heated together with sugar it causes a thickening that is characteristic of jams and jellies.

Answer: a pan of water in which a smaller pan is set allowing food to cook slowly

Egg-based desserts like custards, cheesecakes, and bread puddings traditionally use a water bath. Sous vide (pronounced soo-veed), from French, meaning "under vacuum", is the process of vacuum-sealing raw food in plastic pouches and cooking it slowly in a precise, temperature-controlled water bath.

A big plus is the vacuum-packaging seals all the natural juices and flavors, so less expensive cuts of meat can be used!

7. Another technique used in molecular gastronomy, flash freezing, is the process of rapid freezing using liquid nitrogen.

Answer: True

This technique allows liquids to be frozen completely or partially. As a result it is possible to create fluid filled frozen dishes with solid outer shells. Due to the properties of liquid nitrogen, care is needed when using it for freezing. Special equipment such as an anti-grill or anti-griddle can be used alongside this modern cuisine cooking tool.

Answer: mixing two or more liquids that ordinarily do not combine such as oil and water

Xanthan gum is most often found in salad dressings and sauces, used as a stabilizing agent in emulsions. Other examples of emulsifying agents are egg yolks, milk, mustard and gelatin. Emulsifying agents are one of the most common additives in processed foods they are also used to extend the shelf life of breakfast cereals and dehydrated potato flakes. Emulsifying agents are added to soft drinks to prevent separation of the sugars and other materials.

They also help toffee, caramel and chewing gum retain their textures.

9. The Food and Drug Administration (FDA) has relaxed many of its guidelines for molecular gastromomy ingredients.

Answer: False

No, no, a thousand times no! Quite the contrary. Molecular gastronomy ingredients are subjected to higher safety standards than traditional foods because they are highly purified.

10. Because molecular gastronomy uses high tech methods and ingredients, normal kitchen safety regulations for food handling are not applicable.

Answer: False

As with any food preparation, safe handling is a must! Always remember: clean, separate, cook, chill!

Source: Author sally0malley

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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