FGP Flavour development in Modernist Cuisine
FGP Flavour Development Quiz
Test your knowledge on the fascinating world of flavour development in Modernist Cuisine! This quiz covers essential concepts, pioneers, and techniques that have shaped the culinary landscape.
- Challenge yourself with 9 multiple-choice questions.
- Explore the intersection of science and cooking.
- Learn more about influential figures in molecular gastronomy.
In 1997, the International Workshop on Molecular Gastronomy spent days exploring which topic?
Sauces
Textures
Heat in Cooking
Who coined the phrase "molecular and physical gastronomy?"
Nicholas Kurti
Magnus Nilsson
Emril Lagasse
Considered to be the 'Father' of Sous Vide cookery
Sir Edmund Hilary
Sir Benjamin Thomas
Harold Mc Gee
Carbon dioxide (Co2) is often used to add what element to foods?
An egg yolk colour without flavouring
Bind fats and acids within a liquid
Adding a 'Spritz' of bubbles
This is sometimes called "meat glue."
Hydrocolliods
Transglutaminase
Maltodextrin
"Reversed Baked Alaska" using Hot icecream was demonstrated by
Herve This
Nicolas Kurti
Heston Blumenthal
Chefs first started shaping liquid into spheres in which decade?
1930's
1950's
1980's
In cooking, lecthin is used to what?
Prevent sticking
Reduce viscosity
Reduce btterness
Nicolas Kurti started his TV show called "The Physicist in the Kitchen" in what year?
1985
1957
1965
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