International Cuisine & Flavors Flashcards
7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 International Cuisine & Flavors flashcards as text
What property of agar-agar makes it preferred over gelatin in many Southeast Asian desserts served at room temperature?
Answer: Higher melting point above 85°C
Agar gels melt above 85°C, allowing Southeast Asian jellies to remain firm in tropical ambient temperatures where gelatin would melt.
The distinctive green color of authentic wasabi (Wasabia japonica) fades quickly after grating because its chromophores are which type of compound?
Answer: Enzymatically unstable chloroplast pigments
Chloroplast pigments in freshly grated wasabi are not heat-stabilized, so they degrade rapidly through enzymatic and oxidative pathways.
In molecular terms, why does adding acid (citrus or vinegar) to guacamole slow enzymatic browning of avocado flesh?
Answer: Acid denatures polyphenol oxidase and reduces pH below its optimum
Low pH denatures PPO and moves the reaction environment away from the enzyme's optimal pH range of 6–7, slowing browning.
Which Peruvian ceviche preparation uses tiger's milk (leche de tigre) as both a marinade and a beverage, and what is its primary curing mechanism?
Answer: Acid denaturation of surface proteins by citrus
Citric acid from lime juice denatures and coagulates surface proteins of raw fish, giving it a 'cooked' texture without heat.
In Chinese red-braised pork belly (hong shao rou), caramelized sugar added early in cooking primarily contributes which functional effect beyond color?
Answer: Provides reducing sugars for Maillard reactions with meat proteins
Caramelized sugar introduces reducing sugars that undergo Maillard reactions with amino acids in the pork surface, building complex roasted flavors.
The characteristic 'numbing' sensation (má) of Sichuan peppercorns is caused by which compound activating which receptor?
Answer: Hydroxy-alpha-sanshool activating KCNK channels and mechanoreceptors
Hydroxy-alpha-sanshool in Sichuan peppercorns activates KCNK channels and low-threshold mechanoreceptors, producing a tingling, numbing paresthesia.
Ethiopian injera's spongy, porous texture results from CO₂ produced during fermentation of teff batter by which organism?
Answer: Wild yeasts (primarily Candida guilliermondii) alongside lactic acid bacteria
Wild yeasts, particularly Candida guilliermondii, produce CO₂ that creates injera's characteristic holes, while LAB contribute acidity.