NOCTI Culinary Study Guide with complete questions and answers.

NOCTI Culinary Study Guide with complete questions and answers. List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• 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) What is a roux? What are the ingredients? What are the three types of a roux - correct answers.• 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 What is an Onion Piquet? - correct answers.• A traditional French culinary technique • Bay leaves, onions and a whole clove What is clarified butter? What two parts do we eliminate? - correct answers.• butter made clear by heating and removing the sediment of milk solids Stock - definition - correct answers.• Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. What is the most common liquid used for a stock? - correct answers.• Water What is Mirepoix and the ratio of the ingredients - correct answers.• 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 What is a bouquet garni and what are the five ingredients? - correct answers.• Parsley, thyme, bay leaf, rosemary and tarragon. What is the difference between a bouquet garni vs. sachet d'epices? - correct answers.• 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: bundle of herbs tied together by string mainly used to prepare soup, stock, and various stews. Define Dry heat cooking methods: - correct answers.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. Define combination cooking methods: - correct answers.• Braising: cook method in which food is browned, then covered and simmered with a small amount of liquid until food is tender • stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot Define Blanching - correct answers.• cooking in an item briefly in boiling water or hot fat before finishing or storing it; Define shocking • boil an item and quickly take off heat and put into ice bath define knife cut batonnet - correct answers.• 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. Define knife cut julienne - correct answers.• 1/8 by 1/8 and 2inches knife cut chiffonade - correct answers.• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. knife cut brunois - correct answers.• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. knife cut tourne - correct answers.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