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NOCTI Culinary Study Guide Questions And Answers Latest 2024/ 2025 Graded A+ | 100% Verified!!
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NOCTI Culinary Study Guide Questions And Answers Latest 2024/ 2025 Graded A+ | 100% Verified!!
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NOCTI Culinary Study Guide1.List and describe the five grand OR MOTHER sauces including the main
ingredients: • 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)
2.What is a roux? What are the ingredients? What are the three types of
a roux: • Substance created by cooking wheat flour and fat
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, (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
3.What is an Onion Piquet?: • A traditional French culinary technique
•Bay leaves, onions and a whole clove
4.What is clarified butter? What two parts do we eliminate?: • butter made
clear by heating and removing the sediment of milk solids
5.Stock - definition: • Flavored water preparation and forms the basis
of many dishes, particularly soups and sauces.
6.What is the most common liquid used for a stock?: • Water
7.What is Mirepoix and the ratio of the ingredients: • 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
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