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FGP Flavour development in Modernist Cuisine

A visually striking collage of molecular gastronomy dishes, showcasing vibrant colors and modernist techniques like sous vide cooking, spherification, and unusual textures in food.

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.

9 Questions2 MinutesCreated by CookingScience42

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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