Molecular Gastronomy Critics
Description: Molecular Gastronomy Critics Quiz | |
Number of Questions: 15 | |
Created by: Aliensbrain Bot | |
Tags: molecular gastronomy food science fine dining |
What is the primary focus of molecular gastronomy?
Which of the following is not a common technique used in molecular gastronomy?
What is the purpose of spherification in molecular gastronomy?
Which of the following is not a common ingredient used in molecular gastronomy?
What is the name of the famous Spanish chef who is considered to be one of the pioneers of molecular gastronomy?
Which of the following is not a common criticism of molecular gastronomy?
What is the name of the book by Harold McGee that is considered to be a seminal work on the science of food?
Which of the following is not a common technique used in molecular gastronomy to create foams?
What is the name of the famous British chef who is known for his innovative and experimental dishes?
Which of the following is not a common ingredient used in molecular gastronomy to create gels?
What is the name of the famous Danish chef who is known for his restaurant Noma, which has been named the best restaurant in the world four times by the Restaurant magazine?
Which of the following is not a common technique used in molecular gastronomy to create emulsions?
What is the name of the famous American chef who is known for his restaurant The French Laundry, which has been awarded three Michelin stars?
Which of the following is not a common technique used in molecular gastronomy to create powders?
What is the name of the famous Spanish chef who is known for his restaurant Mugaritz, which has been awarded two Michelin stars?