Who coined the term "Molecular and Physical Gastronomy"?
The term "Molecular and Physical Gastronomy" was coined in the year _____________.
Molecular gastronomy is a branch of food science that deals with the preparation and enjoyment of nutrition from the ___________ perspective.
Which of the following aspects are the properties of food that are studied?
Spherification is a process in molecular gastronomy that helps to shape _____________in spherical forms.
____________ is employed in Spherification that converts the substance into spherical forms.
Liquid ____________ produces smoky fumes due to its cooling property and helps in improving the presentation of food.
Hervé This is known as the father of Molecular Gastronomy.
__________ source has been tested to create bubbles and make foams.
According to Molecular gastronomy, immersion blender is used to leaven ingredients.
Maltodextrin is a food ingredient that is used to convert a high-fat liquid into _____________.
Which of the following is used as an emulsifying agent?
Can ultrasound be used to attain precise cooking times?
Dehydrating food items can be used to preserve fruits, vegetables, and meat.
Which of the following is not an example of a hydrocolloid?