{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

MITSP_287s09_assn10_Week10_HW

MITSP_287s09_assn10_Week10_HW - 4 What is purpose of the...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
MIT OpenCourseWare http://ocw.mit.edu For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms . SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 200 9
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Kitchen Chemistry Homework #10 Homework Questions: 1. What is molecular Gastronomy? 2. Can you name two chefs who use this type of cooking in their restaurants? 3. Have you ever seen this type of cooking before?
Background image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 4. What is purpose of the sodium alginate? 5. What does the calcium chloride bath do? 6. What does the sodium citrate do? 7. What did your caviar taste like? 8. Were you able to get balls to form? 9. Did your gnocchi stay together? 10. What did they taste like? 11. Do you think that we should do the experiments again?...
View Full Document

{[ snackBarMessage ]}