NOCTI Culinary Study Guide Exam Questions With 100% Correct Answers | Updated 2026 | Guaranteed Pass

NOCTI Culinary Study Guide Exam Questions With 100% Correct Answers | Updated 2026 | Guaranteed Pass 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) What is a roux? What are the ingredients? What are the three types of a roux - answer-• 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? - answer-• A traditional French culinary technique • Bay leaves, onions and a whole clove What is clarified butter? What two parts do we eliminate? - answer-• butter made clear by heating and removing the sediment of milk solids Stock - definition - answer-• Flavored water preparation and forms the basis of many dishes, particularly soups and sauces.What is the most common liquid used for a stock? - answer-• Water What is Mirepoix and the ratio of the ingredients - answer-• 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? - answer-• Parsley, thyme, bay leaf, rosemary and tarragon. What is the difference between a bouquet garni vs. sachet d'epices? - answer-• 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: - answer-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: - answer-• 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 - answer-• 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 bathdefine knife cut batonnet - answer-• 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 - answer-• 1/8 by 1/8 and 2inches knife cut chiffonade - answer-• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. knife cut brunois - answer-• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. 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 Caramelization - answer-browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor carry-over cooking? - answer-food retains heat and continues to cook even after being removed from the source of heat. concasse' - answer-"to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables coulis - answer-form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. degalze - answer-to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve