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 traditional Peruvian technique is used to 'cook' fish in leche de tigre without applying heat?
Answer: Acid denaturation via citrus juice
Leche de tigre (tiger's milk) uses the low pH of citrus juice to denature fish proteins, creating the firm, opaque texture of ceviche without heat.
In Ethiopian cuisine, the sourdough flatbread injera is made from which ancient grain that is also rich in calcium and iron?
Answer: Teff (Eragrostis tef)
Injera is made from teff, a tiny Ethiopian grain that is naturally gluten-free and exceptionally rich in iron, calcium, and resistant starch.
A chef wants to replicate the 'wok hei' (breath of the wok) flavor in a plant-based stir-fry. What is the primary physical mechanism that creates this characteristic?
Answer: Rapid high-heat Maillard reaction and partial combustion of vaporized oils
Wok hei results from extremely high heat causing rapid Maillard browning and brief flaming of vaporized oils, imparting a smoky, complex aroma.
Which plant-based protein source, derived from wheat gluten, has been used in East Asian Buddhist cuisine for over 1,000 years?
Answer: Seitan (miàn jīn)
Seitan, known as miàn jīn in Chinese, is wheat gluten that has been used in Buddhist vegetarian cooking in China and Japan for over a millennium.
When producing a Spanish romesco sauce, what ingredient gives it its characteristic red color and nutty depth?
Answer: Ñora peppers (or dried ancho) with toasted almonds or hazelnuts
Authentic romesco uses rehydrated ñora or dried red peppers combined with toasted almonds or hazelnuts as its defining flavor base.
In plant-based cooking, methylcellulose is unique among hydrocolloids because it gels under which conditions?
Answer: Heat above approximately 50°C (thermogelation)
Methylcellulose is a reverse-setting hydrocolloid that gels when heated and melts when cooled, enabling hot-set plant-based burger patties that mimic meat's behavior.
Which Turkish culinary technique of 'kavurma' is best described as?
Answer: Slow-cooking meat or vegetables in their own fat until richly caramelized
Kavurma is a Turkish preservation and cooking method where ingredients are slow-cooked in their own rendered fat until deeply caramelized and shelf-stable.