CRC Global Cuisines and Flavor Profiles

Question 1

The Cajun/Creole 'holy trinity' consists of:

Accepted Answer

Onion, celery, green bell pepper

Answer

The holy trinity swaps the carrot of French mirepoix for green bell pepper. It is the aromatic base of gumbo, étouffée and jambalaya.

Question 2

In Indian cooking, frying whole spices in hot ghee or oil and pouring them over a finished dish is called:

Accepted Answer

Tadka (chhaunk)

Answer

Tadka, or tempering, briefly fries spices such as cumin, mustard seed and dried chiles in hot fat. This releases their fat-soluble aromatics, and the dish (often dal) is finished with them.

Question 3

Za'atar, a common Middle Eastern seasoning, usually contains:

Accepted Answer

Wild thyme/oregano, sumac and toasted sesame

Answer

Za'atar mixes dried thyme-family herbs with tart sumac and toasted sesame seeds. It is used on flatbreads, with olive oil, and on meats.

Question 4

Japanese dashi tastes strongly of umami because it combines:

Accepted Answer

Kombu (glutamate) and katsuobushi (inosinate), which act synergistically

Answer

Glutamate from kombu and the nucleotide inosinate from bonito flakes boost each other, so the umami is much stronger than either gives alone. Product developers use the same idea for savory enhancement.

Question 5

Mole poblano, a classic sauce from Puebla, Mexico, is known for combining dried chiles with:

Accepted Answer

Chocolate, nuts/seeds and warm spices

Answer

Mole poblano blends several dried chiles (ancho, pasilla, mulato) with chocolate, nuts, seeds, dried fruit and spices into a complex, slightly sweet sauce.

CRC - Certified Research Chef Practice Test

CRC - Certified Research Chef Practice Test

CRC Global Cuisines and Flavor Profiles