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Exam (elaborations)

NOCTI Culinary Exam Questions with 100% Correct Answers Latest Update

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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...

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  • November 13, 2024
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  • 2024/2025
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  • NOCTI Culinary
  • NOCTI Culinary
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Scholarsstudyguide
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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