NOCTI Study Guide Questions and
Answers Culinary
1. A recipe for split pea soup yields 7-2/3 quarts. How many 6-
ounce protions can be served from one batch of soup?
Answer 40
2. Which of the following describes a method of cooking pasta or
vegetables in which they have a barely tender consistency?
Answer al dente
3. How much liquid should be added when tripling a recipe calling
for 1/4 cup of liquid?
Answer ¾
4. A cook needs to make 75 sandwiches. Each sandwich contains 3
ounces of tuna salad. The tuna salad comes in a 20 Bounce
container. How many containers must be purchased?
Answer 12
5. To serve three-egg omelets to 55 people, how many eggs are
needed?
Answer 14 dozen
1/
6
, 6. Which of the following is used for cutting or trimming meats?
Answer butcher knife
7. The correct identification of a julienne cut is
Answer cut into small thin strips about 1/8-2-1/2 inches
8. Match the correct number in the diagram below to identify the
heel of the knife.
Answer 4
9. Which of the following utensils is used for serving sauce on a
chicken?
Answer measured ladle
10. Compared to a conventional oven food cooked in a convection
oven
Answer cooks at a lower temperature
11. The process of transferring bacteria from one food to
another usually by way of unwashed hands, cutting boards,
counter tops, or kitchen tools is called
Answer cross-contamination
12. What is the best way to put out a grease fire in a frying pan?
Answer smother the fire
2/
6
Answers Culinary
1. A recipe for split pea soup yields 7-2/3 quarts. How many 6-
ounce protions can be served from one batch of soup?
Answer 40
2. Which of the following describes a method of cooking pasta or
vegetables in which they have a barely tender consistency?
Answer al dente
3. How much liquid should be added when tripling a recipe calling
for 1/4 cup of liquid?
Answer ¾
4. A cook needs to make 75 sandwiches. Each sandwich contains 3
ounces of tuna salad. The tuna salad comes in a 20 Bounce
container. How many containers must be purchased?
Answer 12
5. To serve three-egg omelets to 55 people, how many eggs are
needed?
Answer 14 dozen
1/
6
, 6. Which of the following is used for cutting or trimming meats?
Answer butcher knife
7. The correct identification of a julienne cut is
Answer cut into small thin strips about 1/8-2-1/2 inches
8. Match the correct number in the diagram below to identify the
heel of the knife.
Answer 4
9. Which of the following utensils is used for serving sauce on a
chicken?
Answer measured ladle
10. Compared to a conventional oven food cooked in a convection
oven
Answer cooks at a lower temperature
11. The process of transferring bacteria from one food to
another usually by way of unwashed hands, cutting boards,
counter tops, or kitchen tools is called
Answer cross-contamination
12. What is the best way to put out a grease fire in a frying pan?
Answer smother the fire
2/
6
