CCS International Cuisine & Flavors 3

Question 1

What property of agar-agar makes it preferred over gelatin in many Southeast Asian desserts served at room temperature?

Accepted Answer

Higher melting point above 85°C

Answer

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?

Accepted Answer

Enzymatically unstable chloroplast pigments

Answer

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?

Accepted Answer

Acid denatures polyphenol oxidase and reduces pH below its optimum

Answer

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?

Accepted Answer

Acid denaturation of surface proteins by citrus

Answer

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?

Accepted Answer

Provides reducing sugars for Maillard reactions with meat proteins

Answer

Caramelized sugar introduces reducing sugars that undergo Maillard reactions with amino acids in the pork surface, building complex roasted flavors.

(CCS) Certified Culinary Scientist Practice Test

(CCS) Certified Culinary Scientist Practice Test

CCS International Cuisine & Flavors 3