CCS International Cuisine & Flavors 3 — Questions and Answers
Question 1: What property of agar-agar makes it preferred over gelatin in many Southeast Asian desserts served at room temperature?
- Higher melting point above 85°C (Correct answer)
- Superior clarity in solution
- Resistance to protease enzymes
- Lower gelling concentration required
Correct 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.
Question 2: The distinctive green color of authentic wasabi (Wasabia japonica) fades quickly after grating because its chromophores are which type of compound?
- Stable chlorophyll derivatives
- Labile isothiocyanate precursors
- Enzymatically unstable chloroplast pigments (Correct answer)
- Anthocyanin pH indicators
Correct answer: Enzymatically unstable chloroplast pigments
Chloroplast pigments in freshly grated wasabi are not heat-stabilized, so they degrade rapidly through enzymatic and oxidative pathways.
Question 3: In molecular terms, why does adding acid (citrus or vinegar) to guacamole slow enzymatic browning of avocado flesh?
- Acid denatures polyphenol oxidase and reduces pH below its optimum (Correct answer)
- Acid chelates copper cofactor and raises water activity
- Acid converts quinones back to polyphenols reversibly
- Acid blocks oxygen diffusion across the surface film
Correct 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.
Question 4: 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?
- Enzymatic digestion via papain
- Acid denaturation of surface proteins by citrus (Correct answer)
- Osmotic dehydration from salt alone
- Thermal coagulation from chili heat
Correct 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.
Question 5: In Chinese red-braised pork belly (hong shao rou), caramelized sugar added early in cooking primarily contributes which functional effect beyond color?
- Retards collagen-to-gelatin conversion
- Creates bitter off-notes balanced by soy sauce
- Forms a lacquer coating that slows moisture loss during braising
- Provides reducing sugars for Maillard reactions with meat proteins (Correct answer)
Correct 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.
Question 6: The characteristic 'numbing' sensation (má) of Sichuan peppercorns is caused by which compound activating which receptor?
- Capsaicin activating TRPV1
- Hydroxy-alpha-sanshool activating KCNK channels and mechanoreceptors (Correct answer)
- Piperine blocking sodium channels
- Zingerone stimulating cold receptors
Correct 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.
Question 7: Ethiopian injera's spongy, porous texture results from CO₂ produced during fermentation of teff batter by which organism?
- Lactobacillus plantarum only
- Wild yeasts (primarily Candida guilliermondii) alongside lactic acid bacteria (Correct answer)
- Leuconostoc mesenteroides exclusively
- Aspergillus oryzae starter culture
Correct 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.
CCS International Cuisine & Flavors 3
What property of agar-agar makes it preferred over gelatin in many Southeast Asian desserts served at room temperature?