CCS International Cuisine & Flavors 2 — Questions and Answers
Question 1: Which Japanese technique involves repeatedly folding and stretching noodle dough to create thin, elastic strands used in ramen?
- Temomi (Correct answer)
- Kaeshi
- Tare
- Dashi
Correct answer: Temomi
Temomi is the hand-kneading and stretching technique used to develop gluten structure in fresh ramen noodles.
Question 2: The Maillard reaction products responsible for the characteristic aroma of Mexican corn tortillas are primarily formed during which step?
- Nixtamalization
- Masa hydration
- Griddle cooking on a comal (Correct answer)
- Lime soaking
Correct 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.
Question 3: What is the primary thickening agent in a traditional West African groundnut stew (egusi)?
- Okra mucilage
- Melon seed proteins and fats (Correct answer)
- Cassava starch
- Locust bean paste
Correct answer: Melon seed proteins and fats
Ground egusi (melon seeds) release proteins and oils during cooking that emulsify and thicken the stew body.
Question 4: In classical French cuisine, which term describes the ratio of butter to liquid used to mount a pan sauce, creating an emulsified finish?
- Monter au beurre (Correct answer)
- Beurre manié
- Beurre noisette
- Liaison
Correct 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.
Question 5: Korean kimchi fermentation relies primarily on which microorganism genus to produce lactic acid and characteristic sour flavor?
- Saccharomyces
- Leuconostoc (Correct answer)
- Aspergillus
- Clostridium
Correct answer: Leuconostoc
Leuconostoc mesenteroides initiates kimchi fermentation by producing lactic acid and CO₂ in the early anaerobic phase.
Question 6: The pungent flavor compound allicin in garlic, central to Mediterranean and Asian cuisines, is formed when which enzyme acts on alliin?
- Lipoxygenase
- Alliinase (Correct answer)
- Peroxidase
- Polyphenol oxidase
Correct answer: Alliinase
Alliinase is released from vacuoles when garlic cells are damaged and immediately converts alliin to allicin.
Question 7: In Indian cuisine, a 'tarka' (tadka) technique involves blooming whole spices in hot fat to release which class of flavor compounds?
- Water-soluble anthocyanins
- Fat-soluble essential oils and terpenes (Correct answer)
- Protein-bound aroma precursors
- Volatile organic acids
Correct 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.
CCS International Cuisine & Flavors 2
Which Japanese technique involves repeatedly folding and stretching noodle dough to create thin, elastic strands used in ramen?