CCS International Cuisine & Flavors 2

Question 1

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

Accepted Answer

Temomi

Answer

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?

Accepted Answer

Griddle cooking on a comal

Answer

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)?

Accepted Answer

Melon seed proteins and fats

Answer

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?

Accepted Answer

Monter au beurre

Answer

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?

Accepted Answer

Leuconostoc

Answer

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

(CCS) Certified Culinary Scientist Practice Test