NOCTI CULINARY STUDY GUIDE EXAM
Questions and Answers
1. 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
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
Answer • Substance created by cooking wheat flour and fat (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?
Answer • A traditional French culinary technique
• Bay leaves, onions and a whole clove
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, 4. What is clarified butter? What two parts do we eliminate?
Answer • butter made clear by heating and removing the sediment of milk solids
5. Stock - definition
Answer • 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?
Answer • Water
7. What is Mirepoix and the ratio of the ingredients
Answer • 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
8. What is a bouquet garni and what are the five ingredients?
Answer • Parsley, thyme, bay leaf, rosemary and tarragon.
9. What is the difference between a bouquet garni vs. sachet d'epices?
Answer • Sachet d' epices "bag of spices"
a small cheesecloth sack containing herbs and spices used to add flavor to stocks. Dried thyme, parsley
stems, bay leafs, whole peppercorns, whole cloves,
• Bouquet garni
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13
Questions and Answers
1. 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
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
Answer • Substance created by cooking wheat flour and fat (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?
Answer • A traditional French culinary technique
• Bay leaves, onions and a whole clove
1/
13
, 4. What is clarified butter? What two parts do we eliminate?
Answer • butter made clear by heating and removing the sediment of milk solids
5. Stock - definition
Answer • 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?
Answer • Water
7. What is Mirepoix and the ratio of the ingredients
Answer • 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
8. What is a bouquet garni and what are the five ingredients?
Answer • Parsley, thyme, bay leaf, rosemary and tarragon.
9. What is the difference between a bouquet garni vs. sachet d'epices?
Answer • Sachet d' epices "bag of spices"
a small cheesecloth sack containing herbs and spices used to add flavor to stocks. Dried thyme, parsley
stems, bay leafs, whole peppercorns, whole cloves,
• Bouquet garni
2/
13
