CMC Global Cuisine Principles 2

Question 1

Which fermented soybean paste is a cornerstone of Korean cuisine and serves as the base for doenjang jjigae?

Accepted Answer

Doenjang

Answer

Gochujang

Answer

Miso

Answer

Doubanjiang

Question 2

The French technique 'en papillote' is most closely mirrored by which traditional cooking method?

Accepted Answer

Mesoamerican tamale steaming in corn husks

Answer

Indian tandoor roasting

Answer

Japanese yakitori grilling

Answer

Moroccan tagine braising

Question 3

What is the primary flavor principle distinguishing Thai cuisine from Vietnamese cuisine in terms of fat usage?

Accepted Answer

Thai cuisine relies on coconut milk fats; Vietnamese cuisine uses minimal fat and favors fresh herbs

Answer

Vietnamese cuisine uses coconut oil; Thai cuisine uses lard

Answer

Both cuisines rely equally on peanut oil

Answer

Thai cuisine uses olive oil; Vietnamese uses sesame oil

Question 4

Sofrito, recado, and mirepoix all represent variations of which culinary concept?

Accepted Answer

Aromatic vegetable foundations used to build flavor

Answer

Fermented flavor bases

Answer

Dry spice rubs applied before cooking

Answer

Sauce reduction techniques

Question 5

Which grain is the staple carbohydrate in injera, the Ethiopian flatbread that also functions as an eating utensil?

Accepted Answer

Teff

Answer

Wheat

Answer

Barley

Answer

Sorghum

Question 6

In Japanese cuisine, what is the correct term for the five flavors that guide seasoning balance: sweet, sour, salty, bitter, and umami?

Accepted Answer

Go-mi

Answer

Gokan

Answer

Gosomi

Answer

Gomi no chowa

Question 7

Ras el hanout, the complex North African spice blend, typically contains how many individual spices?

Accepted Answer

12 or more

Answer

3–5

Answer

7–10

Answer

Exactly 6