CRM International Cuisine & Flavors 2 — Questions and Answers
Question 1: Which Japanese technique involves flash-frying ingredients in a light, airy batter?
- Yakitori
- Tempura (Correct answer)
- Tonkatsu
- Karaage
Correct answer: Tempura
Tempura is a Japanese cooking method of lightly battering and deep-frying seafood and vegetables in hot oil.
Question 2: A guest orders 'Pad See Ew' — which country's cuisine should the kitchen prepare?
- Vietnam
- Malaysia
- Thailand (Correct answer)
- Indonesia
Correct answer: Thailand
Pad See Ew is a Thai stir-fried noodle dish made with wide rice noodles, soy sauce, eggs, and Chinese broccoli.
Question 3: What is the primary flavoring agent in traditional Peruvian ceviche?
- White wine vinegar
- Fresh lime juice (Correct answer)
- Tamarind paste
- Orange juice
Correct answer: Fresh lime juice
Traditional Peruvian ceviche uses fresh lime juice as the acid to 'cook' the raw fish through denaturation.
Question 4: Which Indian bread is traditionally cooked in a tandoor oven and puffed with air?
- Chapati
- Paratha
- Naan (Correct answer)
- Puri
Correct answer: Naan
Naan is a leavened flatbread traditionally baked at high heat on the walls of a tandoor clay oven.
Question 5: Miso, dashi, and tofu are the core components of which traditional soup?
- Tom Yum
- Pho
- Miso Shiru (Correct answer)
- Doenjang Jjigae
Correct 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.
Question 6: A menu features 'Harissa-marinated lamb.' From which region does harissa originate?
- Middle East (Lebanon)
- East Africa (Ethiopia)
- North Africa (Tunisia) (Correct answer)
- South Asia (Morocco)
Correct answer: North Africa (Tunisia)
Harissa is a hot chili pepper paste originating from Tunisia and widely used across North African cuisines.
Question 7: Which characteristic distinguishes Neapolitan pizza from New York-style pizza?
- Thicker crust and more toppings
- Soft, charred crust baked at 900°F in a wood-fired oven (Correct answer)
- Use of semolina flour in the dough
- Square-cut slices and cornmeal crust
Correct 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.
CRM International Cuisine & Flavors 2
Which Japanese technique involves flash-frying ingredients in a light, airy batter?