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

Doenjang is a Korean fermented soybean paste used as the primary flavoring in doenjang jjigae (soybean paste stew).

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

Tamale cooking in corn husks creates a sealed steam environment, directly paralleling the en papillote technique of cooking food enclosed in parchment.

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

Thai cooking frequently uses coconut milk to create rich, fat-based curries while Vietnamese cuisine is characterized by lighter preparations with fresh herbs and minimal fat.

Question 4

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

Accepted Answer

Aromatic vegetable foundations used to build flavor

Answer

Sofrito (Spanish/Latin), recado (Yucatecan), and mirepoix (French) are all aromatic vegetable and herb bases that establish the foundational flavor profile of a dish.

Question 5

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

Accepted Answer

Teff

Answer

Injera is made from teff, an ancient Ethiopian grain that gives the flatbread its characteristic slightly sour flavor and spongy texture.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Global Cuisine Principles 2