NOCTI CULINARY FINAL EXAM REAL
QUESTIONS AND VERIFIED ANSWERS
\.Which of the following describes a method of cooking pasta or vegetables so
they have a barely tender consistency? - ANSWERS✔-al dente
\.The correct identification of a julienne cut is - ANSWERS✔-cut into small, thin
strips about 1/8- by 1/8- by 2 1/2 inches
\.Which of the following utensils is used for serving sauce on a chicken? -
ANSWERS✔-measured ladle
\.Compared to a conventional oven, a convection oven - ANSWERS✔-cooks at
lower temperatures
\.A refrigerator's temperature should be kept at ______ or below. - ANSWERS✔-
41 degrees Fahrenheit
\.When receiving a delivery, an employee should verify that the invoice matches
the delivery and - ANSWERS✔-check the order for damage
, \.Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The
bistro received 4 additional gallons of cream from the morning delivery. During
the afternoon shift, the kitchen used 3 gallons of cream. The on-hand inventory is
now 9 gallons of cream. This is an example of ________ inventory. - ANSWERS✔-
perpetual
\.What is the best way to put out a grease fire in a frying pan? - ANSWERS✔-
smother the fire
\.The process of transferring bacteria from one food to another usually by way of
unwashed hands, cutting boards, counter tops, or kitchen tools is called -
ANSWERS✔-cross-contamination
\.Which of the following greens is used in Caesar salad? - ANSWERS✔-romaine
\.When making rice pilaf, the rice is sauteed, then - ANSWERS✔-baked
\.To prevent a peeled potato from turning brown, place it in - ANSWERS✔-cold
water
\.The process of blending fat and sugar together uniformly and incorporating air is
called - ANSWERS✔-creaming
\.The two main ingredients in meringues are sugar and - ANSWERS✔-egg whites
QUESTIONS AND VERIFIED ANSWERS
\.Which of the following describes a method of cooking pasta or vegetables so
they have a barely tender consistency? - ANSWERS✔-al dente
\.The correct identification of a julienne cut is - ANSWERS✔-cut into small, thin
strips about 1/8- by 1/8- by 2 1/2 inches
\.Which of the following utensils is used for serving sauce on a chicken? -
ANSWERS✔-measured ladle
\.Compared to a conventional oven, a convection oven - ANSWERS✔-cooks at
lower temperatures
\.A refrigerator's temperature should be kept at ______ or below. - ANSWERS✔-
41 degrees Fahrenheit
\.When receiving a delivery, an employee should verify that the invoice matches
the delivery and - ANSWERS✔-check the order for damage
, \.Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The
bistro received 4 additional gallons of cream from the morning delivery. During
the afternoon shift, the kitchen used 3 gallons of cream. The on-hand inventory is
now 9 gallons of cream. This is an example of ________ inventory. - ANSWERS✔-
perpetual
\.What is the best way to put out a grease fire in a frying pan? - ANSWERS✔-
smother the fire
\.The process of transferring bacteria from one food to another usually by way of
unwashed hands, cutting boards, counter tops, or kitchen tools is called -
ANSWERS✔-cross-contamination
\.Which of the following greens is used in Caesar salad? - ANSWERS✔-romaine
\.When making rice pilaf, the rice is sauteed, then - ANSWERS✔-baked
\.To prevent a peeled potato from turning brown, place it in - ANSWERS✔-cold
water
\.The process of blending fat and sugar together uniformly and incorporating air is
called - ANSWERS✔-creaming
\.The two main ingredients in meringues are sugar and - ANSWERS✔-egg whites
