CMC Global and Plant-Based Cookery 2 — Questions and Answers
Question 1: Which Japanese technique involves cooking ingredients in a dashi-based broth at precisely controlled low temperatures to achieve delicate textures?
- Kakiage
- Nimono (Correct answer)
- Karaage
- Katsu
Correct answer: Nimono
Nimono refers to Japanese simmered dishes cooked in seasoned dashi broth, prized for their gentle, precise heat and subtle flavor absorption.
Question 2: In plant-based cooking, aquafaba is prized for its ability to replace egg whites because it contains which key functional component?
- Saponins and soluble proteins (Correct answer)
- Starch and cellulose
- Pectin and carrageenan
- Inulin and beta-glucan
Correct answer: Saponins and soluble proteins
Aquafaba's whipping and emulsifying properties come from its saponins and plant proteins that mimic egg white functionality.
Question 3: A Moroccan chermoula marinade is characterized by which foundational herb and spice combination?
- Basil, pine nuts, and Parmesan
- Cilantro, cumin, paprika, and preserved lemon (Correct answer)
- Parsley, capers, and anchovies
- Dill, mustard, and vinegar
Correct answer: Cilantro, cumin, paprika, and preserved lemon
Chermoula is a North African condiment built on cilantro, cumin, paprika, and preserved lemon, used widely to marinate fish and vegetables.
Question 4: Which cooking method is central to preparing a traditional Korean doenjang jjigae?
- Deep-frying then braising
- Simmering fermented soybean paste with vegetables and tofu (Correct answer)
- Steaming over kombu water
- Grilling over charcoal then deglazing
Correct answer: Simmering fermented soybean paste with vegetables and tofu
Doenjang jjigae is a Korean fermented soybean paste stew simmered with tofu, zucchini, mushrooms, and aromatics.
Question 5: When making a traditional Indian dal makhani, the lentils are cooked until creamy primarily through which process?
- High-pressure steaming for 5 minutes
- Overnight slow simmering that breaks down cell walls (Correct answer)
- Blending raw lentils with cream
- Deep-frying soaked lentils then rehydrating
Correct answer: Overnight slow simmering that breaks down cell walls
Dal makhani's signature creaminess comes from overnight slow cooking that fully breaks down whole black lentil cell walls.
Question 6: In plant-based cheesemaking, which fermentation agent is most commonly used to develop complex flavor in nut-based aged cheeses?
- Rennet tablets dissolved in water
- Probiotic cultures such as Lactobacillus (Correct answer)
- Sodium alginate and calcium chloride
- Transglutaminase enzyme
Correct answer: Probiotic cultures such as Lactobacillus
Probiotic bacterial cultures like Lactobacillus acidify and develop complex tangy flavors in fermented nut-based cheeses.
Question 7: The West African stew egusi is thickened and flavored by adding ground seeds from which plant?
- Sesame (Sesamum indicum)
- Melon/gourd seeds (Cucurbitaceae family) (Correct answer)
- Sunflower (Helianthus annuus)
- Pumpkin seeds (Cucurbita pepo) from Asia
Correct answer: Melon/gourd seeds (Cucurbitaceae family)
Egusi seeds come from specific West African melon and gourd species in the Cucurbitaceae family, distinct from common pumpkin seeds.
CMC Global and Plant-Based Cookery 2
Which Japanese technique involves cooking ingredients in a dashi-based broth at precisely controlled low temperatures to achieve delicate textures?