What is the primary focus of Cookology as described in the introduction?
Learn to make - Hot Maple Ice Cream with Professional Chef Kevin Carroll

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Science, Physics
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11th Grade - University
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Hard
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A recreational culinary school
A professional culinary school
A school for traditional cooking
A school for molecular gastronomy
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which chemical is highlighted as a key ingredient in molecular gastronomy for making hot ice cream?
Pectin
Methylcellulose
Sodium Alginate
Agar Agar
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the unique characteristic of the hot maple ice cream being demonstrated?
It is hot and solidifies when heated
It is frozen and powdery
It is cold and creamy
It is sweet and sour
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How much ice cream does an average American consume per year?
30 pints
60 pints
115 pints
150 pints
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of refrigerating the ice cream base before poaching?
To freeze it completely
To settle the methylcellulose
To activate the sugar
To add flavor
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main reason for using methylcellulose in the hot ice cream recipe?
To provide color
To enhance flavor
To act as a thickening agent
To add sweetness
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient used to make the garnish for the hot ice cream?
Brown sugar
Maple syrup
White sugar
Honey
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