While the changes from cooking to cooking can be expressed scientifically, it has been observed that standard prescriptions that are important with Nouvelle kitchen trend do not take place in molecular kitchen. Especially in the molecular kitchen, it is necessary to work with attention to measure and tricky points in order to catch products and to catch standards. Because of this, standard prescriptions are also needed in the molecular kitchen. In this research, it is aimed to investigate the "foaming" technique used in molecular gastronomics by sensory analysis method and to establish a standard prescription for this technique. The soya foam prescription was passed through the sensory test twice after preliminary work. After tasting 1 values were interpreted, the necessary tasting regimens were made and the tasting 2 test was applied. The sensory characteristics of both tastes were found to be 3.2 and the product was found to be acceptable. As a result of the research using experimental research method, it has been determined that standard recipe can be developed by introducing a method of developing standard recipe in molecular kitchen.