HME01.4 Prelims

Question 1

The ritual of Japanese cuisine derives from those of the __________.

Answer 1

tea ceremony

Question 2

A relatively small, mountainous country made up of
small islands had also had a marked impact on its cuisine.

Answer 2

Japan

Question 3

A country that is mostly coastal terrain which explains the predominance of seafood.

Answer 3

Japan

Question 4

TRUE/FALSE: It is important for Japanese Cuisine to keep the flavors separate, which is why they use so many dishes. Each plays a role in the meal.

Answer 4

TRUE

Question 5

A design wherein each compartment in these lacquered wooden boxes contains different food items with a unique presentation, the foods range from raw to cooked.

Answer 5

Japanese Bento box

Question 6

TRUE/FALSE: Food is meant not only to be enjoyed on the palate but also to be appreciated on the plate.

Answer 6

TRUE

Question 7

Dishes are presented with the larger pieces of food (n) to the black and smaller pieces (n) to the front.

Answer 7

mountains, water

Question 8

A dish wherein the Japanese served pickled ginger and wasabi arranged in mounds whose shapes echo the country’s mountainous and hilly terrain.

Answer 8

Sushi

Question 9

An element in Japanese cuisine wherein it may be chosen not necessarily to complement the food but
to accept the season and

Answer 9

Garnishes

Question 10

These ingredients are of equal importance in Japanese cuisine.

Answer 10

Fish and Rice

Question 11

TRUE/FALSE: The Japanese use few spices, their seasoning is very delicate and refined.

Answer 11

TRUE

Question 12

These are often used as condiments but are relatively minor players.

Answer 12

Mustard and Wasabi

Question 13

What is the focus of Japanese cuisine?

Answer 13

Add layers of subtlety to the dish

Question 14

It is a critical part of Japan’s self-identity and has been a stable grain for centuries. A one-time sight of wealth.

Answer 14

Rice

Question 15

It is fresh from the fall harvest, is considered the best and the source of each year’s best new rice is hastily debated.

Answer 15

New Rice

Question 16

These varieties are often preferred because they are quite moist when cooked, remaining firm yet sticky enough to be picked up easily with chopsticks.

Answer 16

Whole-grained

Question 17

It is a fish flavored broth made primarily from dried bonito (a type of tuna), and kumbo, a seaweed, is the equivalent stock in the western kitchen.

Answer 17

Dashi

Question 18

TRUE/FALSE: In Japanese tradition the appetizer course reveals how well a cook has made dashi.

Answer 18

FALSE (appetizer- soup)

Question 19

A sweet, golden, brown wine made room rice, used exclusively for cooking. It is a source of sweetness that is more refined than sugar. It is used in almost every food preparation – as an ingredient for a marinade, for
basting and for teriyaki sauce.

Answer 19

Mirin

Question 20

A soy bean paste that has texture similar to the creamy peanut butter. It is made from fermented soy beans combined with one different bases – barley, rice, or wheat – and a special yeast.

Answer 20

Miso

Question 21

What are the different bases in Miso?

Answer 21

• Barley
• Rice
• Wheat

Question 22

This miso has been fermented longer and tends to be saltier and more robust.

Answer 22

Darker miso

Question 23

This miso is less salty and more delicately flavored

Answer 23

Light Miso

Question 24

A clear wine made from rice. It can be very fragrant, with flowery or tropical aroma. It is traditionally Japan’s most popular alcoholic beverage. It also plays a large role in the country’s cooking. It is like a great wine used in French cooking, used to soften flavors.

Answer 24

Sake

Question 25

It is used frequently in Japanese cooking and is always on the table. It is made from tasted soybean and the best ones have lots of flavor.

Answer 25

Saoy Sauce

Question 26

Another term for Soy Sauce

Answer 26

Shoyu

Question 27

What is a general rule in Japanese cooking?

Answer 27

• light fresh ingredients: sliced into thin/ small uniform pieces
• cook quickly: maximize and show flavor

Question 28

Japanese describes their cuisine as:

Answer 28

cooking by water

Question 29

The Japanese use this to cook vegetables, chicken, and some non-fatty fish.

Answer 29

Steaming

Question 30

Water may be used, but a flavored liquid (such as dashi) is added. The components of which will be tailored
to enhance the flavor of the specific ingredients being steamed.

Answer 30

Simmering

Question 31

It is a very delicate cooking technique, underscores the ability of the Japanese cook to create subtle flavored dishes.

Answer 31

Simmering

Question 32

TRUE/FALSE: simmering is not simply a mater of ingredients, being dropped into a pot of flavorful broth over low heat.

Answer 32

TRUE

Question 33

This term encompasses grilling, broiling and pan-frying

Answer 33

Yakimono

Question 34

It essentially refers to cooking quickly over (or under) high heat so that the interior of the food remains tender
while the outside takes the characteristics of crispiness.

Answer 34

Yakimono

Question 35

Popular dish for Yakimono:

Answer 35

Yakitori

Question 36

A Japanese dish that has skewered bite-sized pieces of chicken and are often marinated and then continually basted with a mixture of sake, soy and mirin.

Answer 36

Yakitori

Question 37

A common Japanese technique/ art form wherein deep food doesn’t taste greasy, rather its taste are ingredients are used for its crunchy light crisp exterior or coating.

Answer 37

Deep frying

Question 38

An important element in Japanese cuisine

Answer 38

Presentation of food

Question 39

Two influences of Japanese Cuisine

Answer 39

Korea and China

Question 40

What period resulted in the Japanese having a vegetarian diet focused on simplicity and harmony with nature

Answer 40

Period of Isolation

Question 41

What is an impressive difference in this cuisine?

Answer 41

Array of seafood

Question 42

What religion believes the reverence for the natural world is largely responsible for Japan’s focus on maintaining their food in its natural state.

Answer 42

Shinto

Question 43

What makes up a typical Japanese meal?

Answer 43

1. Bowl of rice (Gohan)
2. Miso Soup (Miso Shiru)
3. Pickled Vegetables (Tsukemono)
4. Fish/ Meat

Question 44

Enumerate the kinds of noodles of Japan

Answer 44

• Soba
• Udon
• Ramen

Question 45

TRUE/FALSE: As archipelagic island, the Japanese take great pride in their seafood.

Answer 45

island nation

Question 46

What are the historic culinary influences of China and Korea on Japan?

Answer 46

• the cultivation of rice
• Buddhism
• rice, noodles, vegetables, and seafood