PCC International Cuisine & Flavors 2 — Questions and Answers
Question 1: Which Japanese cooking technique involves simmering ingredients in a seasoned broth of dashi, soy sauce, mirin, and sake?
- Teriyaki
- Nimono (Correct answer)
- Yakitori
- Tempura
Correct answer: Nimono
Nimono refers to Japanese simmered dishes cooked in a seasoned dashi-based broth, a fundamental technique in washoku.
Question 2: In Indian cuisine, what is the primary purpose of blooming whole spices in hot oil or ghee at the start of cooking?
- To sterilize the spices
- To release fat-soluble aromatic compounds (Correct answer)
- To soften the spice texture
- To reduce bitterness in the oil
Correct answer: To release fat-soluble aromatic compounds
Blooming spices in fat (called 'tadka' or 'tarka') releases their fat-soluble volatile compounds, maximizing aroma and flavor in the dish.
Question 3: What distinguishes Mexican 'mole negro' from 'mole rojo'?
- Mole negro uses chocolate while mole rojo does not
- Mole negro includes charred chilies and multiple types of dried peppers creating a darker, more complex flavor (Correct answer)
- Mole negro is from Oaxaca while mole rojo is exclusively from Puebla
- Mole negro omits tomatoes while mole rojo requires them
Correct answer: Mole negro includes charred chilies and multiple types of dried peppers creating a darker, more complex flavor
Mole negro gets its deep color and complexity from charred, blackened chilies and a wider variety of dried peppers, not simply from chocolate addition.
Question 4: Which North African spice blend typically contains rose petals, cinnamon, cumin, coriander, and ginger, and is used extensively in Moroccan cuisine?
- Harissa
- Za'atar
- Ras el hanout (Correct answer)
- Baharat
Correct answer: Ras el hanout
Ras el hanout is a complex Moroccan spice blend whose name means 'head of the shop,' suggesting it contains the best spices the seller has to offer.
Question 5: In Thai cooking, what is the key flavor balance principle that most dishes aim to achieve?
- Sweet and salty only
- Sour, sweet, salty, and spicy in harmony (Correct answer)
- Bitter, sour, and umami
- Spicy, sweet, and savory without sourness
Correct answer: Sour, sweet, salty, and spicy in harmony
Thai cuisine characteristically balances four primary flavors—sour, sweet, salty, and spicy—often simultaneously within a single dish.
Question 6: What is 'sofrito' and in which cuisines does it serve as a foundational flavor base?
- A Spanish cold sauce made from raw tomatoes and herbs
- A slow-cooked aromatic base of onions, peppers, tomatoes, and garlic used in Spanish, Italian, and Latin American cuisines (Correct answer)
- A Portuguese pickling brine used for seafood
- A Cuban dry spice rub applied before grilling meats
Correct answer: A slow-cooked aromatic base of onions, peppers, tomatoes, and garlic used in Spanish, Italian, and Latin American cuisines
Sofrito is a slow-cooked aromatic base of onions, peppers, tomatoes, and garlic that forms the flavor foundation of countless Spanish, Italian, and Latin American dishes.
Question 7: In Chinese cuisine, what cooking method is described as 'velveting,' and what does it accomplish?
- Steaming protein over aromatics to infuse subtle flavor
- Marinating protein in egg white, cornstarch, and sometimes baking soda before cooking to create a tender, silky texture (Correct answer)
- Poaching meat in a flavored oil at low temperature
- Coating protein in a rice flour batter before deep frying
Correct answer: Marinating protein in egg white, cornstarch, and sometimes baking soda before cooking to create a tender, silky texture
Velveting involves marinating protein in a mixture of egg white, cornstarch, and sometimes baking soda, which creates a protective coating that keeps the meat tender and silky during high-heat cooking.
PCC International Cuisine & Flavors 2
Which Japanese cooking technique involves simmering ingredients in a seasoned broth of dashi, soy sauce, mirin, and sake?