CMC Global Cuisine Principles 2 β Questions and Answers
Question 1: Which fermented soybean paste is a cornerstone of Korean cuisine and serves as the base for doenjang jjigae?
- Gochujang
- Doenjang (Correct answer)
- Miso
- Doubanjiang
Correct answer: Doenjang
Doenjang is a Korean fermented soybean paste used as the primary flavoring in doenjang jjigae (soybean paste stew).
Question 2: The French technique 'en papillote' is most closely mirrored by which traditional cooking method?
- Indian tandoor roasting
- Mesoamerican tamale steaming in corn husks (Correct answer)
- Japanese yakitori grilling
- Moroccan tagine braising
Correct answer: Mesoamerican tamale steaming in corn husks
Tamale cooking in corn husks creates a sealed steam environment, directly paralleling the en papillote technique of cooking food enclosed in parchment.
Question 3: What is the primary flavor principle distinguishing Thai cuisine from Vietnamese cuisine in terms of fat usage?
- Thai cuisine relies on coconut milk fats; Vietnamese cuisine uses minimal fat and favors fresh herbs (Correct answer)
- Vietnamese cuisine uses coconut oil; Thai cuisine uses lard
- Both cuisines rely equally on peanut oil
- Thai cuisine uses olive oil; Vietnamese uses sesame oil
Correct answer: Thai cuisine relies on coconut milk fats; Vietnamese cuisine uses minimal fat and favors fresh herbs
Thai cooking frequently uses coconut milk to create rich, fat-based curries while Vietnamese cuisine is characterized by lighter preparations with fresh herbs and minimal fat.
Question 4: Sofrito, recado, and mirepoix all represent variations of which culinary concept?
- Fermented flavor bases
- Aromatic vegetable foundations used to build flavor (Correct answer)
- Dry spice rubs applied before cooking
- Sauce reduction techniques
Correct answer: Aromatic vegetable foundations used to build flavor
Sofrito (Spanish/Latin), recado (Yucatecan), and mirepoix (French) are all aromatic vegetable and herb bases that establish the foundational flavor profile of a dish.
Question 5: Which grain is the staple carbohydrate in injera, the Ethiopian flatbread that also functions as an eating utensil?
- Wheat
- Barley
- Teff (Correct answer)
- Sorghum
Correct answer: Teff
Injera is made from teff, an ancient Ethiopian grain that gives the flatbread its characteristic slightly sour flavor and spongy texture.
Question 6: In Japanese cuisine, what is the correct term for the five flavors that guide seasoning balance: sweet, sour, salty, bitter, and umami?
- Gokan
- Gosomi
- Go-mi (Correct answer)
- Gomi no chowa
Correct answer: Go-mi
Go-mi (δΊε³) refers to the five tastes in Japanese culinary tradition, guiding chefs toward balanced seasoning in every dish.
Question 7: Ras el hanout, the complex North African spice blend, typically contains how many individual spices?
- 3β5
- 7β10
- 12 or more (Correct answer)
- Exactly 6
Correct answer: 12 or more
Ras el hanout is a premium spice blend containing 12 or more spices β often up to 30 β and the name translates to 'head of the shop,' implying the best spices a merchant offers.
CMC Global Cuisine Principles 2
Which fermented soybean paste is a cornerstone of Korean cuisine and serves as the base for doenjang jjigae?