CULINARY NOCTI EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 140 QUESTIONS AND CORRECT
DETAILED ANSWERS
Fast food and quick service - (answer) Food is preapred in quantity by standardized method and can be
dispensed quickly and inexpensively
Institutional dining - (answer) Cafeterias/food courts, food places in institutions ie hospitals, schools,
businesses, etc.
Casual and family style - (answer) Table service in which serving dishes are placed on table and guests
help themselves
Fine dining - (answer) Formal restaurants, sit down meals, possibly multiple courses, usually have a
formal dress code
Brigade - (answer) Group of workers assigned a specific set of tasks (specifically in restaurants)
Maître d' - (answer) Person running the dining room portion of the restaurant; responsible for training
service personnel, working with chef on menu, arranging seating, and taking reservations
Captain - (answer) At fine dining restaurants, the person responsible for explaining the menu and
taking orders; responsible for the smooth running service in a specific group of tables
Server - (answer) The person who brings you your food at a restaurant
Runner bus person - (answer) Responsible for cleaning and clearing tables
Executive chef - (answer) Head chef who commands the kitchen, designs the menu, and oversees food
costs
Sous chef - (answer) Executive chef's principal assistant; responsible for scheduling and replacing chefs
as needed
DETAILED ANSWERS
Fast food and quick service - (answer) Food is preapred in quantity by standardized method and can be
dispensed quickly and inexpensively
Institutional dining - (answer) Cafeterias/food courts, food places in institutions ie hospitals, schools,
businesses, etc.
Casual and family style - (answer) Table service in which serving dishes are placed on table and guests
help themselves
Fine dining - (answer) Formal restaurants, sit down meals, possibly multiple courses, usually have a
formal dress code
Brigade - (answer) Group of workers assigned a specific set of tasks (specifically in restaurants)
Maître d' - (answer) Person running the dining room portion of the restaurant; responsible for training
service personnel, working with chef on menu, arranging seating, and taking reservations
Captain - (answer) At fine dining restaurants, the person responsible for explaining the menu and
taking orders; responsible for the smooth running service in a specific group of tables
Server - (answer) The person who brings you your food at a restaurant
Runner bus person - (answer) Responsible for cleaning and clearing tables
Executive chef - (answer) Head chef who commands the kitchen, designs the menu, and oversees food
costs
Sous chef - (answer) Executive chef's principal assistant; responsible for scheduling and replacing chefs
as needed
