Accueil └RAMEN MASTER └Fundamentals of Ramen Making

RAMEN MASTER

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Fundamentals of Ramen Making

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1. Which of the following lists the primary ingredients used in ramen noodle production?
Wheat flour, water, and salt Rice flour, water, and egg Buckwheat flour, water, and sugar Corn flour, milk, and salt
2. What is the main purpose of simmering the broth at low temperatures for an extended time?
To quickly boil the soup To extract deep umami flavors from bones, vegetables, and spices To evaporate excess water To sterilize the ingredients
3. In the preparation of noodles for boiling, which sequence correctly represents the process?
Fluff → Air → Drop → Mix Air → Fluff → Drop → Mix Drop → Mix → Fluff → Air Mix → Drop → Air → Fluff
4. Which tare (sauce) is known as Kinton Ramen’s Original Tare, characterized by a simple and refreshing salt-based flavor?
Soy Sauce Tare Miso Tare Spicy Garlic Tare Salt Sauce
5. Which of the following factors is NOT mentioned as affecting the serving temperature of ramen?
Passage of time Surface area of noodles Humidity Altitude of the restaurant