CRM International Cuisine & Flavors 3 â Questions and Answers
Question 1: What does 'umami' describe in the context of international flavor profiles?
- A bitter aftertaste common in fermented foods
- A savory, mouth-filling taste sensation distinct from sweet, sour, salty, and bitter (Correct answer)
- The spicy heat from capsaicin-rich peppers
- The tangy sharpness of citrus-based marinades
Correct answer: A savory, mouth-filling taste sensation distinct from sweet, sour, salty, and bitter
Umami is the fifth basic taste, described as savory and meaty, first identified by Japanese chemist Kikunae Ikeda in 1908.
Question 2: Which spice blend is the foundation of Ethiopian cuisine, used in stews like 'Doro Wat'?
- Za'atar
- Berbere (Correct answer)
- Ras el Hanout
- Dukkah
Correct answer: Berbere
Berbere is a complex Ethiopian spice blend containing chili peppers, fenugreek, coriander, and other spices essential to stews like Doro Wat.
Question 3: A restaurant is adding Korean BBQ to its menu. What is the signature marinade for 'Bulgogi'?
- Gochujang, sesame oil, and rice vinegar
- Soy sauce, sugar, sesame oil, garlic, and Asian pear (Correct answer)
- Doenjang, mirin, and green onion
- Hoisin sauce, honey, and five-spice powder
Correct answer: Soy sauce, sugar, sesame oil, garlic, and Asian pear
Bulgogi marinade combines soy sauce, sugar, sesame oil, garlic, and Asian pear or kiwi, which tenderizes the meat enzymatically.
Question 4: What is the traditional Mexican technique of slow-cooking meat wrapped in maguey leaves underground called?
- Carnitas
- Barbacoa (Correct answer)
- Al Pastor
- Birria
Correct answer: Barbacoa
Barbacoa is a traditional Mexican cooking method where meatâoften beef cheeks or lambâis slow-cooked in a pit or wrapped in maguey leaves.
Question 5: Which French mother sauce forms the base of hollandaise and béarnaise?
- Velouté
- BĂ©chamel
- Sauce Tomat
- Emulsified butter sauce (Correct answer)
Correct answer: Emulsified butter sauce
Hollandaise and béarnaise are emulsified butter sauces, where clarified butter is slowly incorporated into egg yolks with an acid to create a stable emulsion.
Question 6: Garam masala, turmeric, and cardamom are key flavors associated with which national cuisine?
- Pakistani and Indian cuisines (Correct answer)
- Sri Lankan and Thai cuisines
- Moroccan and Algerian cuisines
- Indonesian and Malaysian cuisines
Correct answer: Pakistani and Indian cuisines
Garam masala, turmeric, and cardamom are foundational spices in Indian and Pakistani cuisines, used in curries, rice dishes, and desserts.
Question 7: What distinguishes 'Cantonese' cooking style from other regional Chinese cuisines?
- Heavy use of Sichuan peppercorns and dried chilies
- Bold, spicy flavors with dark soy sauce and vinegar
- Emphasis on fresh ingredients, mild seasoning, and precise wok technique (Correct answer)
- Slow-braised dishes with strong fermented bean pastes
Correct answer: Emphasis on fresh ingredients, mild seasoning, and precise wok technique
Cantonese cuisine from Guangdong province is celebrated for preserving natural flavors through minimal seasoning, fresh ingredients, and expert wok technique.
CRM International Cuisine & Flavors 3
What does 'umami' describe in the context of international flavor profiles?