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Flashcards in molecular gastronomy Deck (17):
1

branch of science called molecular gastronomy was created by ____

Nicholas Kurti and Herve This

2

Defined as intelligent knowledge of whatever concerns nourishment of man

gastronomy

3

how is molecular gastronomy diff from food scince/tech?

focus on new dishes in kitchen and restaurant

4

what are the 4 objectives of molecular gastronomy?

1) modeling culinary dishes 2) collect and test culinary precisions 3) explore the art of culinary activities 4) explore social link of culinary activities

5

____ is an example of f(O,S)/W

whipped cream

6

making of whipped cream can be modeled as:

f(O,S)/W+G-->[G+f(O,S)]/W (dispersed system formula)

7

Chantilly chocolate f(O,S)= ___, W=__, G=___?

chocolate; water/orange juice; air

8

Chantilly choc needs no ___

eggs

9

what is formula for making mayo?

O95+W5-->O95/W5

10

for mayo, can replace egg yolk with _____

egg white or gelatin, even melted chocolate

11

wild mushroom can be replaced by ____ or ___-

1-octen-3-ol; benzyl trans-2-methylbutenoate

12

cheap whisky can become good one by adding ____

vanillin (generate flavourful aldehydes)

13

research-based cooking is referred to as:

molecular cuisine

14

this is used as "meat glue"

transglutaminase

15

what is world's best restaurant?

el Bulli

16

this cuisine makes dishes entirely from molecular lvl using dispersed system formula

Note by Note cuisine

17

for Note by Note cuisine, cook has to design these things:

shapes, colours, tastes, odors, temp, trigeminal stim, consistencies, nutritional aspects