CRM International Cuisine & Flavors 3

Question 1

What does 'umami' describe in the context of international flavor profiles?

Accepted Answer

A savory, mouth-filling taste sensation distinct from sweet, sour, salty, and bitter

Answer

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'?

Accepted Answer

Berbere

Answer

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'?

Accepted Answer

Soy sauce, sugar, sesame oil, garlic, and Asian pear

Answer

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?

Accepted Answer

Barbacoa

Answer

Barbacoa is a traditional Mexican cooking method where meat—often beef cheeks or lamb—is slow-cooked in a pit or wrapped in maguey leaves.

Question 5

Which French mother sauce forms the base of hollandaise and béarnaise?

Accepted Answer

Emulsified butter sauce

Answer

Hollandaise and béarnaise are emulsified butter sauces, where clarified butter is slowly incorporated into egg yolks with an acid to create a stable emulsion.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM International Cuisine & Flavors 3