NOCTI CULINARY EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 140 QUESTIONS AND CORRECT
DETAILED ANSWERS
Standard Recipes - (answer) Clear format, ingredients are listed in order of use, control cost, quality &
consistency of products
Recipe - (answer) Title,ingredients, amounts, time &temp, yield-how many or how much, method-
directions
1 cup= how many tablespoons - (answer) 16
How many teaspoons equal 1 tablespoon - (answer) 3
1 pound = how many grams - (answer) 454
Portion scoops - (answer) The # on the scoop is the # of serving per quart
1 cup = how many fl oz - (answer) 8
1 pint= how many cups - (answer) 2
1 quart (32 oz) = how many pints - (answer) 2
1 gallon (128 oz) = how many quarts - (answer) 4
Liquid measurements & ladels - (answer) Equipments for liquid or wet
Mise en place - (answer) Everything in its place
Saute - (answer) Fried quickly in a little hot fat
Braise - (answer) Sear food lightly & then stew it slowly in a closed container
, NOCTI CULINARY EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 140 QUESTIONS AND CORRECT
DETAILED ANSWERS
Blanch - (answer) Cooking something long enough to cook the outside portion only
Temper - (answer) Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - (answer) Preparing a small amount of food several times during a service period
Dredging - (answer) Cooking technique used to coat wet or moist foods w a dry ingredient prior to
cooking
Poaching - (answer) Moist heat method used where food is cooked at 160-170*, typically fish
Au jus - (answer) W its own natural juices from cooking
Brining - (answer) Soak/ saturated in water w salt
Barding - (answer) WRAPPED w lean meat or bacon
Larding - (answer) INSERTED w fat into meat
Marinating - (answer) Soaked in a combination of wet & dry ingredients
Chef or French Knife - (answer) All purpose
Paring Knife - (answer) Trim veggies & Fruit
Boning Knife - (answer) Taking meat / poultry from bone
DETAILED ANSWERS
Standard Recipes - (answer) Clear format, ingredients are listed in order of use, control cost, quality &
consistency of products
Recipe - (answer) Title,ingredients, amounts, time &temp, yield-how many or how much, method-
directions
1 cup= how many tablespoons - (answer) 16
How many teaspoons equal 1 tablespoon - (answer) 3
1 pound = how many grams - (answer) 454
Portion scoops - (answer) The # on the scoop is the # of serving per quart
1 cup = how many fl oz - (answer) 8
1 pint= how many cups - (answer) 2
1 quart (32 oz) = how many pints - (answer) 2
1 gallon (128 oz) = how many quarts - (answer) 4
Liquid measurements & ladels - (answer) Equipments for liquid or wet
Mise en place - (answer) Everything in its place
Saute - (answer) Fried quickly in a little hot fat
Braise - (answer) Sear food lightly & then stew it slowly in a closed container
, NOCTI CULINARY EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 140 QUESTIONS AND CORRECT
DETAILED ANSWERS
Blanch - (answer) Cooking something long enough to cook the outside portion only
Temper - (answer) Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - (answer) Preparing a small amount of food several times during a service period
Dredging - (answer) Cooking technique used to coat wet or moist foods w a dry ingredient prior to
cooking
Poaching - (answer) Moist heat method used where food is cooked at 160-170*, typically fish
Au jus - (answer) W its own natural juices from cooking
Brining - (answer) Soak/ saturated in water w salt
Barding - (answer) WRAPPED w lean meat or bacon
Larding - (answer) INSERTED w fat into meat
Marinating - (answer) Soaked in a combination of wet & dry ingredients
Chef or French Knife - (answer) All purpose
Paring Knife - (answer) Trim veggies & Fruit
Boning Knife - (answer) Taking meat / poultry from bone
