PBL 7°

Introduction PBL

Molecular restaurant

Empezar

How do molecular gastronomy techniques influence the physical and chemical properties of food?

Objective

Understanding how molecular gastronomy applies principles of physics and chemistry to transform food.

Activity #1.Individual Research:

Answer: Which is the difference between traditional and molecular gastronomy?

Research about spherification, including types (basic spherification and reverse spherification), necessary ingredients, and the science behind it.

Objective

Familiarize students with the basic concepts of molecular gastronomy and the technique of spherification."

vida saludable

Soy un subtítulo genial, ideal para dar más contexto sobre el tema que vas a tratar.

Presentación

https://sensorex.com/three-main-types-of-water-quality-parameters-explained/#:~:text=The%20physical%20parameters%20include%20color,oxygen%2C%20and%20biological%20oxygen%20demand.

https://blog.scoolinary.com/los-tipos-de-esferificaciones-y-sus-diferencias

https://blog.cib.education/es/que-es-la-cocina-molecular

Success criteria: Relate the molecular menu to chemistry, present the menu.

ACTIVITY # 3

Answer the following questions and add them to your menu presentation.

Explain: What chemical reactions occur in spherification?

How does your molecular menu relate to chemistry?

What elements, compounds, or mixtures does your menu contain?

What types of mixtures are they (homogeneous/heterogeneous), and why?

Search resources

https://unabiologaenlacocina.wordpress.com/2015/03/11/esferificacion-la-tecnica-que-inicio-la-gastronomia-molecular/

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