CMC Global and Plant-Based Cookery 2

Question 1

Which Japanese technique involves cooking ingredients in a dashi-based broth at precisely controlled low temperatures to achieve delicate textures?

Accepted Answer

Nimono

Answer

Nimono refers to Japanese simmered dishes cooked in seasoned dashi broth, prized for their gentle, precise heat and subtle flavor absorption.

Question 2

In plant-based cooking, aquafaba is prized for its ability to replace egg whites because it contains which key functional component?

Accepted Answer

Saponins and soluble proteins

Answer

Aquafaba's whipping and emulsifying properties come from its saponins and plant proteins that mimic egg white functionality.

Question 3

A Moroccan chermoula marinade is characterized by which foundational herb and spice combination?

Accepted Answer

Cilantro, cumin, paprika, and preserved lemon

Answer

Chermoula is a North African condiment built on cilantro, cumin, paprika, and preserved lemon, used widely to marinate fish and vegetables.

Question 4

Which cooking method is central to preparing a traditional Korean doenjang jjigae?

Accepted Answer

Simmering fermented soybean paste with vegetables and tofu

Answer

Doenjang jjigae is a Korean fermented soybean paste stew simmered with tofu, zucchini, mushrooms, and aromatics.

Question 5

When making a traditional Indian dal makhani, the lentils are cooked until creamy primarily through which process?

Accepted Answer

Overnight slow simmering that breaks down cell walls

Answer

Dal makhani's signature creaminess comes from overnight slow cooking that fully breaks down whole black lentil cell walls.

(CMC) Certified Master Chef Practice Test