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molecular gastronomy

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Total cards: 17•Content version: v3•Public deck•Updated: 8/1/2026

Card preview (17)

#1
Front (Question)

branch of science called molecular gastronomy was created by ____

Back (Answer)

Nicholas Kurti and Herve This

#2
Front (Question)

Defined as intelligent knowledge of whatever concerns nourishment of man

Back (Answer)

gastronomy

#3
Front (Question)

how is molecular gastronomy diff from food scince/tech?

Back (Answer)

focus on new dishes in kitchen and restaurant

#4
Front (Question)

what are the 4 objectives of molecular gastronomy?

Back (Answer)

1) modeling culinary dishes 2) collect and test culinary precisions 3) explore the art of culinary activities 4) explore social link of culinary activities

#5
Front (Question)

____ is an example of f(O,S)/W

Back (Answer)

whipped cream

#6
Front (Question)

making of whipped cream can be modeled as:

Back (Answer)

f(O,S)/W+G–>[G+f(O,S)]/W (dispersed system formula)

#7
Front (Question)

Chantilly chocolate f(O,S)= ___, W=__, G=___?

Back (Answer)

chocolate; water/orange juice; air

#8
Front (Question)

Chantilly choc needs no ___

Back (Answer)

eggs

#9
Front (Question)

what is formula for making mayo?

Back (Answer)

O95+W5–>O95/W5

#10
Front (Question)

for mayo, can replace egg yolk with _____

Back (Answer)

egg white or gelatin, even melted chocolate

#11
Front (Question)

wild mushroom can be replaced by ____ or ___-

Back (Answer)

1-octen-3-ol; benzyl trans-2-methylbutenoate

#12
Front (Question)

cheap whisky can become good one by adding ____

Back (Answer)

vanillin (generate flavourful aldehydes)

#13
Front (Question)

research-based cooking is referred to as:

Back (Answer)

molecular cuisine

#14
Front (Question)

this is used as “meat glue”

Back (Answer)

transglutaminase

#15
Front (Question)

what is world’s best restaurant?

Back (Answer)

el Bulli

#16
Front (Question)

this cuisine makes dishes entirely from molecular lvl using dispersed system formula

Back (Answer)

Note by Note cuisine

#17
Front (Question)

for Note by Note cuisine, cook has to design these things:

Back (Answer)

shapes, colours, tastes, odors, temp, trigeminal stim, consistencies, nutritional aspects