NOCTI CULINARY STUDY GUIDE LATEST ACTUAL
EXAM WITH VERIFIED QUESTIONS & CORRECT
ANSWERS
Question 1.
knife cut tourne
ANSWER
An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a
distinctive and consistent appearance to the food item being served. When preparing a
Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
Question 2.
vinaigrette dressing
ANSWER
Red wine and mustard based vinaigrette dressing
Question 3.
4 parts of salad
ANSWER
base. body. garnish. dressing
Question 4.
What is an Onion Piquet?
ANSWER
• A traditional French culinary technique
• Bay leaves, onions and a whole clove
,Question 5.
zest
ANSWER
food ingredient that is prepared by scraping or cutting from the outer, colorful skin of
unwaxed citrus fruits
Question 6.
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)
Question 7.
fermentation
ANSWER
metabolic process that converts sugar to acids, gases and/or alcohol
Question 8.
How many grams in one ounce?
ANSWER
28 grams in one ounce
Question 9.
silverskin
ANSWER
A white and silvery colored connective tissue attached to various pieces of meat.
, Question 10.
fumet
ANSWER
cooking stock: a strongly-flavored stock obtained from cooking fish, meat, or vegetables
Question 11.
many ounces in one pound
ANSWER
16
Question 12.
degrasser
ANSWER
To skim, and / or to remove the fatty film that forms over soups, consommés
Question 13.
drupe
ANSWER
drupe is an indehiscent fruit in which an outer fleshy part surrounds a shell of hardened
endocarp with a seed inside
Question 14.
pilaf
ANSWER
dish in which rice is cooked in a seasoned broth.
Question 15.
slurry
ANSWER
mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup.
EXAM WITH VERIFIED QUESTIONS & CORRECT
ANSWERS
Question 1.
knife cut tourne
ANSWER
An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a
distinctive and consistent appearance to the food item being served. When preparing a
Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
Question 2.
vinaigrette dressing
ANSWER
Red wine and mustard based vinaigrette dressing
Question 3.
4 parts of salad
ANSWER
base. body. garnish. dressing
Question 4.
What is an Onion Piquet?
ANSWER
• A traditional French culinary technique
• Bay leaves, onions and a whole clove
,Question 5.
zest
ANSWER
food ingredient that is prepared by scraping or cutting from the outer, colorful skin of
unwaxed citrus fruits
Question 6.
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)
Question 7.
fermentation
ANSWER
metabolic process that converts sugar to acids, gases and/or alcohol
Question 8.
How many grams in one ounce?
ANSWER
28 grams in one ounce
Question 9.
silverskin
ANSWER
A white and silvery colored connective tissue attached to various pieces of meat.
, Question 10.
fumet
ANSWER
cooking stock: a strongly-flavored stock obtained from cooking fish, meat, or vegetables
Question 11.
many ounces in one pound
ANSWER
16
Question 12.
degrasser
ANSWER
To skim, and / or to remove the fatty film that forms over soups, consommés
Question 13.
drupe
ANSWER
drupe is an indehiscent fruit in which an outer fleshy part surrounds a shell of hardened
endocarp with a seed inside
Question 14.
pilaf
ANSWER
dish in which rice is cooked in a seasoned broth.
Question 15.
slurry
ANSWER
mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup.
