Culinary nocti exam 2024 Study guides, Class notes & Summaries

TS CULINARY NOCTI EXAM QUESTIONS AND CORRECT VERIFEIED ANSWERS 2024- 2025

TS CULINARY NOCTI EXAM 140 QUESTIONS WITH CORRECT ANSWERS 2024

NOCTI CULINARY STUDY GUIDE / NOCTI CULINARY EXAM / QUESTIONS VERIFIED SOLUTIONS/ LATEST UPDATE 2024 ALREADY GRADED A+ List and describe the five grand OR MOTHER sauces including the main ingredients - ANSWER: • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce woulduse 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 yo...

NOCTI CULINARY STUDY GUIDE / NOCTI CULINARY EXAM / QUESTIONS VERIFIED SOLUTIONS/ LATEST UPDATE 2024 ALREADY GRADED A+

remouillage - ANSWER: weak stock made by resimmering bones that have been used tomake stock once already. depouillage - ANSWER: 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. egg wash - ANSWER: beaten eggs sometimes mixed with another liquid, usually water ormilk, which is brushed onto the surface of a pastry before baking

TS CULINARY NOCTI EXAM 140 QUESTIONS WITH CORRECT ANSWERS 2024

Standard Recipes - ANSWER Clear format, ingredients are listed in order of use, control cost, quality & consistency of products Recipe - ANSWER Title,ingredients, amounts, time &temp, yield-how many or how much, method-directions 1 cup= how many tablespoons - ANSWER 16 How many teaspoons equal 1 tablespoon - ANSWER 3 1 pound = how many grams - ANSWER 454 Portion scoops - ANSWER The # on the scoop is the # of serving per quart 1 cup = how many fl oz - ANSWER 8 1 pint= how many cups - ANS...

NOCTI CULINARY STUDY GUIDE / NOCTI CULINARY EXAM / QUESTIONS VERIFIED SOLUTIONS/ LATEST UPDATE 2024 ALREADY GRADED A+NOCTI CULINARY STUDY GUIDE / NOCTI CULINARY EXAM / QUESTIONS VERIFIED SOLUTIONS/ LATEST UPDATE 2024 ALREADY GRADED A+

remouillage - ANSWER: weak stock made by resimmering bones that have been used tomake stock once already. depouillage - ANSWER: 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. egg wash - ANSWER: beaten eggs sometimes mixed with another liquid, usually water ormilk, which is brushed onto the surface of a pastry before baking