1. Warmup Discuss with your group what you remember about your molecular gastronomy technique

2. Suspension (thickening) Colloid - a mixture where the solute remains as evenly distributed particles instead of dissolving

3. Suspension (thickening) Hydrocolloid - a special type of colloid where the particles like water (hydrophilic) Xanthan Gum is a hydrocolloid When the particles interact with water they stretch out and take up much more space, thickening the liquid

4. Agar Agar Spaghetti This technique is an extension on the suspension technique In the agar agar spaghetti technique a hydrocolloid (agar agar) is used again but this time it cross-links and forms a gel

5. Maltodextrin snow Maltodextrin can absorb large amounts of fats. When it absorbs the fat the liquid turns into “snow.” In your mouth the maltodextrin dissolves leaving behind the original ingredient

6. Spherification/Reverse spherification +Ca 2+ Spherification, start with a liquid mixed with alginate and drop into calcium bath Reverse spherification, start with a liquid that contains a high calcium content and drop into alginate bath

7. Challenge Specifics Come in with a plan! Know what you want to do and how you want to do it! 9:30-10:30 Work on Recipe 10:30-11:00 Present your Recipe 11am Judging starts

8. Presentation What molecular gastronomy technique did you use? What is the science behind it? How many calories is your snack and what is the macromolecule breakdown (carbs/proteins/fats)? How does your recipe impact the nitrogen cycle?

9. Judged on each of the following categories Aesthetics Nutritional content (calories/macromolecules) Knowledge of science Collaboration

10. Today ●Practice run of your recipe ●Prepare what you want to present at the cook off if you have time