NOCTI CULINARY STUDY GUIDE
QUESTIONS EXAM QUESTIONS WITH
100% CORRECT ANSWERS
\.Bechamel - ANSWERS✔-T of butter & flour; medium - 2 T of butter & flour; thick
- 3 T of butter & Flour
\.Espagnole - ANSWERS✔-Mixture of diced onion carrots & celery
\.vinaigrette - ANSWERS✔-oil, vinegar, salt, pepper, & spices, herbs, shallots,
onions, mustard
\.veloute - ANSWERS✔-chicken/veal/fish stock. sometimes enriched with egg
yolks or cream
\.What is a roux? - ANSWERS✔-Substance created by cooking wheat flour & fat
(traditionally butter). Used as thickening base of sauce/soup
\.Ingredients of a roux? - ANSWERS✔-Mixture of flour & fat cooked briefly
\.Three types of roux - ANSWERS✔-white, blond, brown
, \.What is an onion piquet? - ANSWERS✔-bay leaves, onions & whole clove -
traditional french culinary technique
\.Clarified butter - ANSWERS✔-butter made clear by heating & removing sediment
of milk solids
\.Stock - ANSWERS✔-flavored water preparation forming basis of many dishes,
particularly soups & sauces
\.Most common liquid used for stock - ANSWERS✔-water
\.Mirepoix - ANSWERS✔-mixture of chopped celery, onions, & carrots
\.Mirepoix ratio - ANSWERS✔-8oz chop onions : 4oz chopped carrots : 4oz
Chopped Celery
2:1:1
\.Bouqet Garni - ANSWERS✔-bunch/bag of herbs tied in muslin bag, used to flavor
sauces, soups and stews.
\.Bouqet Garni Ingredients - ANSWERS✔-Parsley, Thyme, Bay leaf, rosemary, &
Tarragon
QUESTIONS EXAM QUESTIONS WITH
100% CORRECT ANSWERS
\.Bechamel - ANSWERS✔-T of butter & flour; medium - 2 T of butter & flour; thick
- 3 T of butter & Flour
\.Espagnole - ANSWERS✔-Mixture of diced onion carrots & celery
\.vinaigrette - ANSWERS✔-oil, vinegar, salt, pepper, & spices, herbs, shallots,
onions, mustard
\.veloute - ANSWERS✔-chicken/veal/fish stock. sometimes enriched with egg
yolks or cream
\.What is a roux? - ANSWERS✔-Substance created by cooking wheat flour & fat
(traditionally butter). Used as thickening base of sauce/soup
\.Ingredients of a roux? - ANSWERS✔-Mixture of flour & fat cooked briefly
\.Three types of roux - ANSWERS✔-white, blond, brown
, \.What is an onion piquet? - ANSWERS✔-bay leaves, onions & whole clove -
traditional french culinary technique
\.Clarified butter - ANSWERS✔-butter made clear by heating & removing sediment
of milk solids
\.Stock - ANSWERS✔-flavored water preparation forming basis of many dishes,
particularly soups & sauces
\.Most common liquid used for stock - ANSWERS✔-water
\.Mirepoix - ANSWERS✔-mixture of chopped celery, onions, & carrots
\.Mirepoix ratio - ANSWERS✔-8oz chop onions : 4oz chopped carrots : 4oz
Chopped Celery
2:1:1
\.Bouqet Garni - ANSWERS✔-bunch/bag of herbs tied in muslin bag, used to flavor
sauces, soups and stews.
\.Bouqet Garni Ingredients - ANSWERS✔-Parsley, Thyme, Bay leaf, rosemary, &
Tarragon
