Molecular gastronomy seeks to understand the science behind the cooking process and how it affects the structure and properties of food.

Caramelization is a chemical reaction that occurs when sugars are heated to high temperatures, resulting in the formation of a brown color and a sweet flavor. It is not typically associated with molecular gastronomy, which focuses on more modern and innovative techniques.

Spherification is a technique used to create small, spherical-shaped food items with a liquid center. It involves the use of hydrocolloids, which are substances that can form gels or thickeners, to create a membrane around the liquid.

Molecular caviar is a dish that is prepared using spherification techniques to create small, spherical-shaped food items that resemble caviar. It is typically made using a variety of ingredients, such as fruit juices, vegetable purees, or even meat or seafood extracts.

Hydrocolloids are substances that can form gels or thickeners when they are added to water. They are commonly used in molecular gastronomy to create a variety of textures and structures in food, such as gels, foams, and emulsions.

Baking soda is a leavening agent that is used to create baked goods that are light and airy. It is not a hydrocolloid and is not typically used in molecular gastronomy.

Sous vide cooking is a technique that involves cooking food in a sealed bag that is submerged in a water bath. The water bath is maintained at a precise temperature, allowing the food to cook evenly and consistently.

Solid foam is not a type of foam that is typically used in molecular gastronomy. Foams in molecular gastronomy are typically either hot, cold, or liquid.

An emulsion is a mixture of two liquids that would normally not mix together, such as oil and water. Emulsions are used in molecular gastronomy to create a variety of textures and flavors, such as sauces, foams, and gels.

Solid emulsion is not a type of emulsion that is typically used in molecular gastronomy. Emulsions in molecular gastronomy are typically either oil-in-water, water-in-oil, or gas-in-liquid.

Gels are used in molecular gastronomy to thicken liquids and create a variety of textures, such as sauces, foams, and gels. They are typically made using hydrocolloids, which are substances that can form gels or thickeners when they are added to water.

Solid gel is not a type of gel that is typically used in molecular gastronomy. Gels in molecular gastronomy are typically either hydrocolloid gels, protein gels, or starch gels.

Foams are used in molecular gastronomy to create a light and airy texture, such as in mousses, espumas, and foams. They are typically made using a variety of ingredients, such as egg whites, cream, or hydrocolloids.

Solid foam is not a type of foam that is typically used in molecular gastronomy. Foams in molecular gastronomy are typically either hot, cold, or liquid.

Sauces are used in molecular gastronomy to add flavor and moisture to food. They are typically made using a variety of ingredients, such as stocks, purées, and hydrocolloids.

Solid sauce is not a type of sauce that is typically used in molecular gastronomy. Sauces in molecular gastronomy are typically either hot, cold, or liquid.