International Cuisine & Flavors Flashcards

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

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

Umami is the fifth basic taste, described as savory and meaty, first identified by Japanese chemist Kikunae Ikeda in 1908.

Which spice blend is the foundation of Ethiopian cuisine, used in stews like 'Doro Wat'?

Answer: Berbere

Berbere is a complex Ethiopian spice blend containing chili peppers, fenugreek, coriander, and other spices essential to stews like Doro Wat.

A restaurant is adding Korean BBQ to its menu. What is the signature marinade for 'Bulgogi'?

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

Bulgogi marinade combines soy sauce, sugar, sesame oil, garlic, and Asian pear or kiwi, which tenderizes the meat enzymatically.

What is the traditional Mexican technique of slow-cooking meat wrapped in maguey leaves underground called?

Answer: Barbacoa

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.

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

Answer: Emulsified butter sauce

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

Garam masala, turmeric, and cardamom are key flavors associated with which national cuisine?

Answer: Pakistani and Indian cuisines

Garam masala, turmeric, and cardamom are foundational spices in Indian and Pakistani cuisines, used in curries, rice dishes, and desserts.

What distinguishes 'Cantonese' cooking style from other regional Chinese cuisines?

Answer: Emphasis on fresh ingredients, mild seasoning, and precise wok technique

Cantonese cuisine from Guangdong province is celebrated for preserving natural flavors through minimal seasoning, fresh ingredients, and expert wok technique.