CRM International Cuisine & Flavors 2

Question 1

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

Accepted Answer

Tempura

Answer

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?

Accepted Answer

Thailand

Answer

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?

Accepted Answer

Fresh lime juice

Answer

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?

Accepted Answer

Naan

Answer

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?

Accepted Answer

Miso Shiru

Answer

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

(CRM) Certified Restaurant Manager Practice Test