Global and Plant-Based Cookery Flashcards
7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Global and Plant-Based Cookery flashcards as text
Which Japanese technique involves cooking ingredients in a dashi-based broth at precisely controlled low temperatures to achieve delicate textures?
Answer: Nimono
Nimono refers to Japanese simmered dishes cooked in seasoned dashi broth, prized for their gentle, precise heat and subtle flavor absorption.
In plant-based cooking, aquafaba is prized for its ability to replace egg whites because it contains which key functional component?
Answer: Saponins and soluble proteins
Aquafaba's whipping and emulsifying properties come from its saponins and plant proteins that mimic egg white functionality.
A Moroccan chermoula marinade is characterized by which foundational herb and spice combination?
Answer: Cilantro, cumin, paprika, and preserved lemon
Chermoula is a North African condiment built on cilantro, cumin, paprika, and preserved lemon, used widely to marinate fish and vegetables.
Which cooking method is central to preparing a traditional Korean doenjang jjigae?
Answer: Simmering fermented soybean paste with vegetables and tofu
Doenjang jjigae is a Korean fermented soybean paste stew simmered with tofu, zucchini, mushrooms, and aromatics.
When making a traditional Indian dal makhani, the lentils are cooked until creamy primarily through which process?
Answer: Overnight slow simmering that breaks down cell walls
Dal makhani's signature creaminess comes from overnight slow cooking that fully breaks down whole black lentil cell walls.
In plant-based cheesemaking, which fermentation agent is most commonly used to develop complex flavor in nut-based aged cheeses?
Answer: Probiotic cultures such as Lactobacillus
Probiotic bacterial cultures like Lactobacillus acidify and develop complex tangy flavors in fermented nut-based cheeses.
The West African stew egusi is thickened and flavored by adding ground seeds from which plant?
Answer: Melon/gourd seeds (Cucurbitaceae family)
Egusi seeds come from specific West African melon and gourd species in the Cucurbitaceae family, distinct from common pumpkin seeds.