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Froggy Jumps
Froggy Jumps

Evaporation in Molecular Gastronomy

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Evaporation in Molecular Gastronomy

Froggy Jumps

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About this activity

Test your knowledge on evaporation techniques!

Created by

ARINA SUKUR
ARINA SUKUR
Malaysia

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Evaporation in Molecular Gastronomy
 

Froggy Jumps

Evaporation in Molecular GastronomyOnline version

Test your knowledge on evaporation techniques!

by ARINA SUKUR
1

What causes molecules to escape into the air during evaporation?

2

Which factor increases the rate of evaporation?

3

What condition is NOT necessary for evaporation?

4

What is reduced during evaporation to intensify flavor?

5

Which process results in complete or partial removal of water from solids?

6

What type of texture results from controlled evaporation in sauces?

7

What is the main function of a rotovap?

8

What makes rotovap ideal for aroma preservation?

9

Which part of the rotovap collects the concentrated distillate?

10

Which technique freezes liquid and evaporates ice under vacuum?

11

Which aroma extraction uses steam to carry volatiles?

12

Which reduction is commonly served with steak?

13

Why is evaporation preferred over boiling in aroma preservation?

14

Which part of the rotovap is responsible for heating the liquid?

15

Which process separates aromatic compounds without high heat?

16

What is the main compound lost during normal boiling?

17

Which reduction is made by slowly simmering veal stock?

18

Which rotovap component reduces pressure inside the system?

19

Which aroma extraction uses both water vapor and raw material contact?

20

Which culinary product is intensified through fruit and sugar evaporation?

 
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