Latest!! NOCTI ACF Culinary Arts
Certification Final Exam *Q&A* |Verified
Study Set| 2025/2024
What is the primary purpose of mise en place in culinary preparation? To ensure that all
ingredients and tools are prepared and organized before cooking.
Which method of cooking involves submergin...
Latest!! NOCTI ACF Culinary Arts
Certification Final Exam *Q&A* |Verified
Study Set| 2025/2024
What is the primary purpose of mise en place in culinary preparation? To ensure that all
ingredients and tools are prepared and organized before cooking.
Which method of cooking involves submerging food in hot oil for a short period? Deep
frying.
In baking, what does "creaming" butter and sugar accomplish? It incorporates air into the
mixture, creating a light and fluffy texture.
What is the ideal internal temperature for cooked chicken to ensure food safety? 165°F
(74°C).
What technique is used to prevent browning in cut apples? Coating them with lemon juice or
another acidic solution.
Which herb is traditionally used in a bouquet garni? Thyme.
1
,What is the main purpose of blanching vegetables before freezing them? To preserve color,
flavor, and texture by stopping enzyme action.
In which culinary technique is meat cooked in its own fat at low temperatures? Confit.
What type of sauce is béchamel? A mother sauce made from milk and a roux of flour and
butter.
What is the proper way to measure flour for baking? Spoon the flour into a measuring cup
and level it off with a straight edge.
Which type of pasta is shaped like small rice grains and often used in soups? Orzo.
What is the primary difference between a roux and a slurry? A roux is made from fat and
flour, while a slurry is made from cornstarch and liquid.
What does the term "al dente" refer to when cooking pasta? Pasta that is firm to the bite but
not hard.
Which ingredient is essential for creating the emulsification in a vinaigrette? Mustard.
What type of knife is best for finely slicing herbs? A chef's knife.
2
,What is the purpose of scoring meat before cooking? To allow seasonings to penetrate and to
help fat render during cooking.
Which cooking technique uses indirect heat, often resulting in a crispy exterior and tender
interior? Roasting.
What is the difference between braising and stewing? Braising cooks larger cuts of meat
slowly in a small amount of liquid, while stewing involves smaller pieces cooked in more liquid.
In pastry making, what is the role of eggs in a custard? They act as a thickening agent and
provide structure.
What is the recommended way to store fresh herbs to maintain their freshness? Wrap them in
a damp paper towel and place them in a plastic bag in the refrigerator.
What does it mean to "deglaze" a pan? To add liquid to a hot pan to loosen and dissolve
browned bits of food.
Which cut of meat is traditionally used for making osso buco? Veal shank.
What type of rice is typically used to make risotto? Arborio rice.
3
, What is the primary function of gelatin in dessert recipes? To provide structure and stability
to the final product.
What technique is used to achieve a crispy skin on roasted poultry? Drying the skin and
applying salt before roasting.
Which kitchen appliance is essential for sous vide cooking? An immersion circulator.
What kind of corporate debt must be secured by real property? mortgage bonds
What kind of corporate debt can be secured by any specified assets? asset-backed bonds
Bonds issued by a local entity, denominated in the local currency, traded in a local market,
butpurchased by foreigners are called: domestic bonds
Which of the following statements is FALSE?
A) A term loan is a bank loan that lasts for a specific term
B) Global bonds combine the features of domestic, foreign, and Eurobonds, and are offered for
sale in several different markets simultaneously
4
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