©FYNDLAY 2024/2025 ALL RIGHTS RESERVED.
NOCTI Culinary Study Guide Exam
Questions With 100% Correct Answers
Guaranteed Pass.
List and describe the five grand OR MOTHER sauces including the main ingredients -
Answer✔• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce
would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon
juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes
also added)
What is a roux? What are the ingredients? What are the three types of a roux - Answer✔•
Substance created by cooking wheat flour and fat (traditionally butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base
of a sauce or soup
• White, blond and brown
What is an Onion Piquet? - Answer✔• A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - Answer✔• butter made clear by
heating and removing the sediment of milk solids
Stock - definition - Answer✔• Flavored water preparation and forms the basis of many dishes,
particularly soups and sauces.
What is the most common liquid used for a stock? - Answer✔• Water
1|Page
, ©FYNDLAY 2024/2025 ALL RIGHTS RESERVED.
What is Mirepoix and the ratio of the ingredients - Answer✔• Ratio of 8 ounces of chopped
onions to 4 ounces each of chopped carrots and celery for a basic mirepoix, so they are using a 2:
1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
What is a bouquet garni and what are the five ingredients? - Answer✔• Parsley, thyme, bay leaf,
rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices? - Answer✔• Sachet d' epices
"bag of spices": a small cheesecloth sack containing herbs and spices used to add flavor to
stocks. Dried thyme, parsley stems, bay leafs, whole peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly used to prepare soup, stock, and
various stews.
Define Dry heat cooking methods: - Answer✔Steaming: cook food over, but not directly in
boiling liquid in a covered pot.
b. b. boiling: cook food submerged in a liquid that has reached the boiling point
C. simmering: cook food completely submerged in liquid beliow the boiling point at temperature
of 185 degrees to 205 Fahrenheit.
D. poaching: cook food completely submerged in liquid below the boiling point at temperature
of 180 degrees Fahrenheit to 185 Fahrenheit.
Define combination cooking methods: - Answer✔• Braising: cook method in which food is
browned, then covered and simmered with a small amount of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot
Define Blanching - Answer✔• cooking in an item briefly in boiling water or hot fat before
finishing or storing it; Define shocking
• boil an item and quickly take off heat and put into ice bath
define knife cut batonnet - Answer✔• a French culinary term that refers to a specific type of cut
used in preparing vegetables such as potatoes for use in other dishes or as an appealing appetizer.
1/4, ¼ and 2inches.
Define knife cut julienne - Answer✔• 1/8 by 1/8 and 2inches
knife cut chiffonade - Answer✔• This is accomplished by stacking leaves, rolling them tightly,
and then slicing the leaves perpendicular to the roll.
knife cut brunois - Answer✔• This is accomplished by stacking leaves, rolling them tightly, and
then slicing the leaves perpendicular to the roll.
knife cut tourne - Answer✔An oblong-shaped cut for vegetables such as carrots, potatoes or
squash that provides a distinctive and consistent appearance to the food item being served. When
preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
2|Page
NOCTI Culinary Study Guide Exam
Questions With 100% Correct Answers
Guaranteed Pass.
List and describe the five grand OR MOTHER sauces including the main ingredients -
Answer✔• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce
would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon
juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes
also added)
What is a roux? What are the ingredients? What are the three types of a roux - Answer✔•
Substance created by cooking wheat flour and fat (traditionally butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base
of a sauce or soup
• White, blond and brown
What is an Onion Piquet? - Answer✔• A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - Answer✔• butter made clear by
heating and removing the sediment of milk solids
Stock - definition - Answer✔• Flavored water preparation and forms the basis of many dishes,
particularly soups and sauces.
What is the most common liquid used for a stock? - Answer✔• Water
1|Page
, ©FYNDLAY 2024/2025 ALL RIGHTS RESERVED.
What is Mirepoix and the ratio of the ingredients - Answer✔• Ratio of 8 ounces of chopped
onions to 4 ounces each of chopped carrots and celery for a basic mirepoix, so they are using a 2:
1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
What is a bouquet garni and what are the five ingredients? - Answer✔• Parsley, thyme, bay leaf,
rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices? - Answer✔• Sachet d' epices
"bag of spices": a small cheesecloth sack containing herbs and spices used to add flavor to
stocks. Dried thyme, parsley stems, bay leafs, whole peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly used to prepare soup, stock, and
various stews.
Define Dry heat cooking methods: - Answer✔Steaming: cook food over, but not directly in
boiling liquid in a covered pot.
b. b. boiling: cook food submerged in a liquid that has reached the boiling point
C. simmering: cook food completely submerged in liquid beliow the boiling point at temperature
of 185 degrees to 205 Fahrenheit.
D. poaching: cook food completely submerged in liquid below the boiling point at temperature
of 180 degrees Fahrenheit to 185 Fahrenheit.
Define combination cooking methods: - Answer✔• Braising: cook method in which food is
browned, then covered and simmered with a small amount of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot
Define Blanching - Answer✔• cooking in an item briefly in boiling water or hot fat before
finishing or storing it; Define shocking
• boil an item and quickly take off heat and put into ice bath
define knife cut batonnet - Answer✔• a French culinary term that refers to a specific type of cut
used in preparing vegetables such as potatoes for use in other dishes or as an appealing appetizer.
1/4, ¼ and 2inches.
Define knife cut julienne - Answer✔• 1/8 by 1/8 and 2inches
knife cut chiffonade - Answer✔• This is accomplished by stacking leaves, rolling them tightly,
and then slicing the leaves perpendicular to the roll.
knife cut brunois - Answer✔• This is accomplished by stacking leaves, rolling them tightly, and
then slicing the leaves perpendicular to the roll.
knife cut tourne - Answer✔An oblong-shaped cut for vegetables such as carrots, potatoes or
squash that provides a distinctive and consistent appearance to the food item being served. When
preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
2|Page
