NOCTI Culinary Exam Questions with 100% Correct Answers Latest Update
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NOCTI Culinary
Institution
NOCTI Culinary
NOCTI Culinary Exam Questions with 100% Correct Answers Latest Update
what are the 5 salad types - Answer- green, vegetable, main-course, fruit, dessert
what are the four parts of a salad - Answer- base or underliner, body, garnish and dressing
barding - Answer- covering meat or poultry with...
NOCTI Culinary Exam Questions
with 100% Correct Answers Latest
Update
what are the 5 salad types - Answer- green, vegetable, main-course, fruit, dessert
what are the four parts of a salad - Answer- base or underliner, body, garnish and
dressing
barding - Answer- covering meat or poultry with a layer of fat to keep it from drying out
during cooking
basting - Answer- moistening a roast as it is cooking; pouring juices or fat over meat.
chemical leaveners - Answer- ingredients, such as baking soda or baking powder, used
to leaven(raise) baked goods quickly Chemical Leaveners
what does the dairy term cream mean - Answer- the thick white or pale yellow fatty
liquid that rises to the top when milk is left to stand and that can be eaten as an
accompaniment to desserts or used as a cooking ingredient
dollop - Answer- a small measure (usually of food)
drupe - Answer- A type of fruit having a single seed enclosed in a hard layer and that is
covered with soft, often juicy flesh, as in cherries and peaches.
freestone - Answer- type of peach with flesh that separates easily from the pit
enzymatic browning - Answer- Chemical reaction that causes certain fruits to turn dark
once the inside flesh is exposed to air
ethylene gas - Answer- Hormone which helps ripen fruits
how many grams in one ounce - Answer- 28g
list the five volume measures from smallest to largest and include number of ounces for
each - Answer- cup=8, pint=16, quart=32, half gallon=64, gallon=128
how many ounces in one pound - Answer- 16 ounces
, how many tablespoons in one ounce - Answer- 32
Béchamel - Answer- A white sauce made by thickening milk with white roux. Basic
bechamel is one of the mother sauces
Espagnole - Answer- A leading sauce made of brown stock, mirepoix, and tomatoes
thickened with brown roux; often used to produce demi-glace
Hollandaise - Answer- An emulsified sauce made of butter, egg yolks and flavorings
(especially lemon juice).
Vinaigrette - Answer- oil and vinegar with mustard and garlic
Velouté - Answer- A leading sauce made by thickening a white stock (fish, veal, or
chicken) with roux.
Roux - Answer- An equal mixture of butter, or other fat, and flour used for thickening
soups and sauces.
Types of roux - Answer- White, blond and brown
What is an Onion Piquet? - Answer- 1 bay leaf, 1onion, and 1 clove
What is clarified butter? - Answer- Butter made clear by heating and remove sediment
of milk solids and water
Stock - 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
What is Mirepoix? - Answer- a. is a combination of vegetables used to flavor stocks b. 2
parts onion, 1 part celery, 1 part carrots
What is a bouquet garni and what are the five ingredients? - Answer- Is a slection of
herbs (usually fresh) and vegetables tied into a bundle with twine.Parsley, thyme, bay
leaf, rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices? - Answer- A sachet
d'espices is a small cheesecloth sack containing herbs and spices used to add flavor to
stocks. Translates literally to "bag of spices" in French. While a bouquet garni is bundle
of herbs and aromatics tied within sections of leek with cooking twine and simmered in
stock to add flavor and aroma.
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