Exam (elaborations)
NOCTI Culinary Study Guide
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NOCTI Culinary Study Guide
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1 of 75Term
define knife cut batonnet
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• 1/8 by 1/8 and 2inches
, • 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.
herbs: any plants used for flavoring, food, medicine, or perfume. Culinary use
typically distinguishes herbs as referring to the leafy green parts of a plant, from a
"spice", a product from another part of the plant, including seeds, berries, bark,
roots and fruits.
Spice:
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.
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2 of 75
Definition
cooked at high temperature so a caramelized crust forms
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sear de van
, wend payne
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3 of 75
Definition
cleaning of a sauce is the most important process in building a sauce.
Depouillage as it is applied to sauces, is the removal of all fat and
impurities from the flour and stock in the sauce.
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barding remouillage
terrine depouillage
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, 4 of 75
Definition
mixture of creamed fish, or meat, sometimes combined with
breadcrumbs, with a light egg binding. It is usually poached
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quenelle mandolin
degalze jus lie
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5 of 75
Term
What is a bouquet garni and what are the five ingredients?
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• basil, oregano, dill, cilantro and • Parsley, thyme, bay leaf,
sage. rosemary and tarragon.
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