NOCTI CULINARY FINAL EXAM
Questions and Answers
1. Which of the following describes a method of cooking pasta or
vegetables so they have a barely tender consistency?
Answer al dente
2. Match the correct number in the diagram below to
identify the heel of the knife.
Answer
3. The correct identification of a julienne cut is
Answer cut into small, thin strips about 1/8- by 1/8- by 2 1/2 inches
4. Which of the following utensils is used for serving sauce on a
chicken?
Answer measured ladle
5. Compared to a conventional oven, a convection oven
Answer cooks at lower temperatures
6. A refrigerator's
temperature should be kept at or below.
1/
6
, Answer 41 degrees Fahren- heit
7. When receiving a delivery, an employee should verify that the
invoice matches the delivery and
Answer check the order for damage
8. 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.
Answer perpetual
9. What is the best way to put out a grease fire in a frying pan?
Answer smother the fire
10. 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
Answer cross-contamination
11. Which of the following greens is used in Caesar salad?
Answer romaine
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6
Questions and Answers
1. Which of the following describes a method of cooking pasta or
vegetables so they have a barely tender consistency?
Answer al dente
2. Match the correct number in the diagram below to
identify the heel of the knife.
Answer
3. The correct identification of a julienne cut is
Answer cut into small, thin strips about 1/8- by 1/8- by 2 1/2 inches
4. Which of the following utensils is used for serving sauce on a
chicken?
Answer measured ladle
5. Compared to a conventional oven, a convection oven
Answer cooks at lower temperatures
6. A refrigerator's
temperature should be kept at or below.
1/
6
, Answer 41 degrees Fahren- heit
7. When receiving a delivery, an employee should verify that the
invoice matches the delivery and
Answer check the order for damage
8. 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.
Answer perpetual
9. What is the best way to put out a grease fire in a frying pan?
Answer smother the fire
10. 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
Answer cross-contamination
11. Which of the following greens is used in Caesar salad?
Answer romaine
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6
