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

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!

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!

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.

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!

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.

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.

Answer: False

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