CMC Global and Plant-Based Cookery 3

Question 1

Which traditional Peruvian technique is used to 'cook' fish in leche de tigre without applying heat?

Accepted Answer

Acid denaturation via citrus juice

Answer

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.

Question 2

In Ethiopian cuisine, the sourdough flatbread injera is made from which ancient grain that is also rich in calcium and iron?

Accepted Answer

Teff (Eragrostis tef)

Answer

Injera is made from teff, a tiny Ethiopian grain that is naturally gluten-free and exceptionally rich in iron, calcium, and resistant starch.

Question 3

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?

Accepted Answer

Rapid high-heat Maillard reaction and partial combustion of vaporized oils

Answer

Wok hei results from extremely high heat causing rapid Maillard browning and brief flaming of vaporized oils, imparting a smoky, complex aroma.

Question 4

Which plant-based protein source, derived from wheat gluten, has been used in East Asian Buddhist cuisine for over 1,000 years?

Accepted Answer

Seitan (miàn jīn)

Answer

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.

Question 5

When producing a Spanish romesco sauce, what ingredient gives it its characteristic red color and nutty depth?

Accepted Answer

Ñora peppers (or dried ancho) with toasted almonds or hazelnuts

Answer

Authentic romesco uses rehydrated ñora or dried red peppers combined with toasted almonds or hazelnuts as its defining flavor base.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Global and Plant-Based Cookery 3