NOCTI STUDY GUIDE QUESTIONS
CULINARY EXAM QUESTIONS WITH
100% VERIFIED ANSWERS
\.List and describe the five grand OR MOTHER sauces including the main
ingredients - 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 -
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? - ANSWERS✔-• A traditional French culinary technique
• Bay leaves, onions and a whole clove
\.What is clarified butter? What two parts do we eliminate? - ANSWERS✔-• butter
made clear by heating and removing the sediment of milk solids
\.Stock - definition - 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? - ANSWERS✔-• Water
\.What is Mirepoix and the ratio of the ingredients - 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? - ANSWERS✔-•
Parsley, thyme, bay leaf, rosemary and tarragon.
\.What is the difference between a bouquet garni vs. sachet d'epices? -
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.
CULINARY EXAM QUESTIONS WITH
100% VERIFIED ANSWERS
\.List and describe the five grand OR MOTHER sauces including the main
ingredients - 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 -
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? - ANSWERS✔-• A traditional French culinary technique
• Bay leaves, onions and a whole clove
\.What is clarified butter? What two parts do we eliminate? - ANSWERS✔-• butter
made clear by heating and removing the sediment of milk solids
\.Stock - definition - 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? - ANSWERS✔-• Water
\.What is Mirepoix and the ratio of the ingredients - 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? - ANSWERS✔-•
Parsley, thyme, bay leaf, rosemary and tarragon.
\.What is the difference between a bouquet garni vs. sachet d'epices? -
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.
