Who coined the term "Molecular and Physical Gastronomy"?
Hervé This
Nicholas Kurti
Both
The term "Molecular and Physical Gastronomy" was coined in the year _____________.
1988
1989
1990
Molecular gastronomy is a branch of food science that deals with the preparation and enjoyment of nutrition from the ___________ perspective.
Consumer
Conductor
Scientist
Which of the following aspects are the properties of food that are studied?
Mass
Viscosity
Both
Spherification is a process in molecular gastronomy that helps to shape _____________in spherical forms.
Liquids
Fluids
Gelatin
____________ is employed in Spherification that converts the substance into spherical forms.
Sodium alginate
Calcium chloride
Both
Liquid ____________ produces smoky fumes due to its cooling property and helps in improving the presentation of food.
Helium
Nitrogen
Calcium
Hervé This is known as the father of Molecular Gastronomy.
True
False
__________ source has been tested to create bubbles and make foams.
Carbon dioxide
Oxygen
Sodium bicarbonate
According to Molecular gastronomy, immersion blender is used to leaven ingredients.
True
False
Maltodextrin is a food ingredient that is used to convert a high-fat liquid into _____________.
Powder
Gelatin
Semi-solid
Which of the following is used as an emulsifying agent?
Amylase
Lecithin
Lipase
Can ultrasound be used to attain precise cooking times?
Yes
No
Dehydrating food items can be used to preserve fruits, vegetables, and meat.
True
False
Which of the following is not an example of a hydrocolloid?
Gelatin
Caramel
Pectin