glossary
MOLECULAR GASTRONOMY: A sub-discipline of food science that enables chefs to ex- periment with unusual flavor combinations and cooking techniques through the knowledge of physics, chemistry, and/or biology. DISTILLATION: The action of purifying liquid through the process of heat- ing and cooling.
SPHERIFICATION: A technique that enables one to imbue a flavorful liquid, with the appearance of being solid. FOAM: Created by trapping air with a solid or liquid substance. GEL: The technique of turning a liquid into a solid. Gels have a jelly like texture.
64
FM/AM FASHION MAGAZINE AT MARIST
Made with FlippingBook - professional solution for displaying marketing and sales documents online