PCC International Cuisine & Flavors 3 — Questions and Answers
Question 1: Which fermented Korean condiment is made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes?
- Doenjang
- Kimchi (Correct answer)
- Gochujang
- Ssamjang
Correct answer: Kimchi
Kimchi is Korea's iconic fermented vegetable dish, most commonly made with napa cabbage seasoned with gochugaru, garlic, ginger, and fish sauce, then lacto-fermented.
Question 2: What technique makes French 'bouillabaisse' distinct from other fish stews, and which region is it traditionally from?
- It is thickened with roux and originates from Normandy
- Fish and shellfish are cooked separately at a rolling boil, emulsifying the olive oil into the broth, and it originates from Marseille (Correct answer)
- It uses cream as its base and originates from Brittany
- It requires slow simmering for hours and originates from Lyon
Correct answer: Fish and shellfish are cooked separately at a rolling boil, emulsifying the olive oil into the broth, and it originates from Marseille
Authentic bouillabaisse from Marseille requires a vigorous boil to emulsify olive oil into the saffron-scented broth, and fish are added in stages based on their cooking time.
Question 3: In Italian cuisine, what distinguishes 'al dente' pasta cooking, and why is it considered the correct standard?
- Pasta cooked until fully soft with no resistance, easier to digest
- Pasta cooked until it offers slight resistance to the bite, preserving texture and allowing it to continue cooking when tossed with hot sauce (Correct answer)
- Pasta soaked in cold water then briefly heated, reducing starch release
- Pasta cooked in salted water only, without any oil added
Correct answer: Pasta cooked until it offers slight resistance to the bite, preserving texture and allowing it to continue cooking when tossed with hot sauce
Al dente pasta retains a firm center that provides textural contrast and continues cooking briefly when tossed with hot sauce, reaching perfect doneness in the final dish.
Question 4: What is 'mirepoix' and how does it differ from the Holy Trinity used in Cajun and Creole cooking?
- Both are identical blends of onion, carrot, and celery
- Mirepoix is onion, carrot, and celery; the Holy Trinity replaces carrot with green bell pepper (Correct answer)
- Mirepoix is onion, leek, and parsnip; the Holy Trinity uses onion, tomato, and pepper
- Mirepoix uses shallots instead of onion; the Holy Trinity uses yellow onion
Correct answer: Mirepoix is onion, carrot, and celery; the Holy Trinity replaces carrot with green bell pepper
The French mirepoix consists of onion, carrot, and celery, while the Cajun/Creole Holy Trinity substitutes green bell pepper for carrot, creating a distinctly different flavor base.
Question 5: Which West African ingredient, made from fermented locust beans, provides a deep umami flavor similar to cheese or fish sauce in regional stews?
- Fufu
- Dawadawa (iru) (Correct answer)
- Egusi
- Injera
Correct answer: Dawadawa (iru)
Dawadawa, also called iru, is a fermented locust bean condiment used across West Africa to add profound umami depth to soups and stews.
Question 6: In Greek cuisine, what distinguishes 'moussaka' from its Turkish counterpart 'musakka'?
- Greek moussaka is always vegetarian while Turkish musakka contains meat
- Greek moussaka uses a thick béchamel topping and is baked in layers, while Turkish musakka is a stovetop dish with a looser consistency (Correct answer)
- Greek moussaka uses zucchini while Turkish musakka uses eggplant exclusively
- Greek moussaka uses lamb exclusively while Turkish musakka uses only beef
Correct answer: Greek moussaka uses a thick béchamel topping and is baked in layers, while Turkish musakka is a stovetop dish with a looser consistency
Greek moussaka is distinguished by its thick béchamel sauce topping and oven-baked layered construction, while Turkish musakka is typically a simpler stovetop vegetable and meat dish.
Question 7: What role does 'dashi' play in Japanese cuisine, and what are its two most traditional ingredients?
- It is a thickening agent made from kuzu starch and water
- It is the foundational stock made from kombu (dried kelp) and katsuobushi (dried bonito flakes) that underpins most Japanese soups and sauces (Correct answer)
- It is a fermented soybean paste used as a seasoning base
- It is a seasoned vinegar mixture used to flavor sushi rice
Correct answer: It is the foundational stock made from kombu (dried kelp) and katsuobushi (dried bonito flakes) that underpins most Japanese soups and sauces
Dashi is Japan's essential umami-rich stock, traditionally made from kombu and katsuobushi, and serves as the base for miso soup, ramen broth, nimono, and countless other dishes.
PCC International Cuisine & Flavors 3
Which fermented Korean condiment is made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes?