Take This Quiz On Molecular Gastronomy thumbnail
Take This Quiz On Molecular Gastronomy thumbnail

Take This Quiz On Molecular Gastronomy

10th - Professional grade
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Preview (15 questions)
1 Question
30 seconds
Q.

Who coined the term "Molecular and Physical Gastronomy"?


Hervé This

Nicholas Kurti

Both

2 Question
30 seconds
Q.

The term "Molecular and Physical Gastronomy" was coined in the year _____________.


1988

1989

1990

3 Question
30 seconds
Q.

Molecular gastronomy is a branch of food science that deals with the preparation and enjoyment of nutrition from the ___________ perspective.


Consumer

Conductor

Scientist

4 Question
30 seconds
Q.

Which of the following aspects are the properties of food that are studied?


Mass

Viscosity

Both

5 Question
30 seconds
Q.

Spherification is a process in molecular gastronomy that helps to shape _____________in spherical forms.


Liquids

Fluids

Gelatin

6 Question
30 seconds
Q.

____________ is employed in Spherification that converts the substance into spherical forms.


Sodium alginate

Calcium chloride

Both

7 Question
30 seconds
Q.

Liquid ____________ produces smoky fumes due to its cooling property and helps in improving the presentation of food.


Helium

Nitrogen

Calcium

8 Question
30 seconds
Q.

Hervé This is known as the father of Molecular Gastronomy.


True

False

9 Question
30 seconds
Q.

__________ source has been tested to create bubbles and make foams.


Carbon dioxide

Oxygen

Sodium bicarbonate

10 Question
30 seconds
Q.

According to Molecular gastronomy, immersion blender is used to leaven ingredients.


True

False

11 Question
30 seconds
Q.

Maltodextrin is a food ingredient that is used to convert a high-fat liquid into _____________.


Powder

Gelatin

Semi-solid

12 Question
30 seconds
Q.

Which of the following is used as an emulsifying agent?


Amylase

Lecithin

Lipase

13 Question
30 seconds
Q.

Can ultrasound be used to attain precise cooking times?


Yes

No

14 Question
30 seconds
Q.

Dehydrating food items can be used to preserve fruits, vegetables, and meat.


True

False

15 Question
30 seconds
Q.

Which of the following is not an example of a hydrocolloid?


Gelatin

Caramel

Pectin