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International Cuisine & Flavors Flashcards

7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 International Cuisine & Flavors flashcards as text

  1. Which Japanese technique involves flash-frying ingredients in a light, airy batter?

    Answer: Tempura

    Tempura is a Japanese cooking method of lightly battering and deep-frying seafood and vegetables in hot oil.

  2. A guest orders 'Pad See Ew' — which country's cuisine should the kitchen prepare?

    Answer: Thailand

    Pad See Ew is a Thai stir-fried noodle dish made with wide rice noodles, soy sauce, eggs, and Chinese broccoli.

  3. What is the primary flavoring agent in traditional Peruvian ceviche?

    Answer: Fresh lime juice

    Traditional Peruvian ceviche uses fresh lime juice as the acid to 'cook' the raw fish through denaturation.

  4. Which Indian bread is traditionally cooked in a tandoor oven and puffed with air?

    Answer: Naan

    Naan is a leavened flatbread traditionally baked at high heat on the walls of a tandoor clay oven.

  5. Miso, dashi, and tofu are the core components of which traditional soup?

    Answer: Miso Shiru

    Miso Shiru (miso soup) is a Japanese staple made from dashi stock dissolved with miso paste and garnished with tofu and seaweed.

  6. A menu features 'Harissa-marinated lamb.' From which region does harissa originate?

    Answer: North Africa (Tunisia)

    Harissa is a hot chili pepper paste originating from Tunisia and widely used across North African cuisines.

  7. Which characteristic distinguishes Neapolitan pizza from New York-style pizza?

    Answer: Soft, charred crust baked at 900°F in a wood-fired oven

    Authentic Neapolitan pizza has a soft, slightly charred crust produced by baking at very high temperatures (800–900°F) in a wood-fired oven for 60–90 seconds.