International Cuisine & Flavors Flashcards

Which Japanese technique involves repeatedly folding and stretching noodle dough to create thin, elastic strands used in ramen?

Answer: Temomi

Temomi is the hand-kneading and stretching technique used to develop gluten structure in fresh ramen noodles.

The Maillard reaction products responsible for the characteristic aroma of Mexican corn tortillas are primarily formed during which step?

Answer: Griddle cooking on a comal

Griddle cooking on a comal drives high-heat Maillard browning between reducing sugars and amino acids on the tortilla surface.

What is the primary thickening agent in a traditional West African groundnut stew (egusi)?

Answer: Melon seed proteins and fats

Ground egusi (melon seeds) release proteins and oils during cooking that emulsify and thicken the stew body.

In classical French cuisine, which term describes the ratio of butter to liquid used to mount a pan sauce, creating an emulsified finish?

Answer: Monter au beurre

Monter au beurre means swirling cold butter into a sauce off heat to form a stable emulsion that adds gloss and richness.

Korean kimchi fermentation relies primarily on which microorganism genus to produce lactic acid and characteristic sour flavor?

Answer: Leuconostoc

Leuconostoc mesenteroides initiates kimchi fermentation by producing lactic acid and CO₂ in the early anaerobic phase.

The pungent flavor compound allicin in garlic, central to Mediterranean and Asian cuisines, is formed when which enzyme acts on alliin?

Answer: Alliinase

Alliinase is released from vacuoles when garlic cells are damaged and immediately converts alliin to allicin.

In Indian cuisine, a 'tarka' (tadka) technique involves blooming whole spices in hot fat to release which class of flavor compounds?

Answer: Fat-soluble essential oils and terpenes

Hot fat extracts fat-soluble terpenes and essential oils from spices far more efficiently than water, maximizing aroma delivery.