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NOCTI CULINARY ARTS REVIEW EXAM 2026 ACTUAL
NEWEST QUESTIONS AND CORRECT ANSWERS (LATEST
UPDATE) (VERIFIED ANSWERS BY EXPERT)
micro organisms ......ANSWER......Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
When cleaning the slicer, you must first
a) take all removable pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade ......ANSWER......unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew ......ANSWER......cross contamination
pg. 1
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A bulging can means
a) the can should be discounted
b) should not be used, it could be spoiled
c) the can is overfilled
d) none of the above ......ANSWER......should not be used, it could be
spoiled
Cans should be rejected if
a) they have rust on them
b) are dented
c) do not have a label on them
d) all of the above ......ANSWER......all of the above
One reason you should use color coated cutting boards for raw and
cooked foods is
a) Makes work easier
b) Juices can make the floor slippery
c) Each person should have their own cutting board for professionalism
d) The bacteria of raw foods may transfer to the cooked foods
......ANSWER......The bacteria of raw foods may transfer to the cooked
foods
When preparing rice pilaf, the correct ratio of liquid to rice is
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a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1 ......ANSWER......2 to 1
A commercial establishment usually does not use dried legumes
because
a) They attract mice
b) They are susceptible to temperatures and moisture
c) They have a long preparation period because they require soaking
d) All of the above ......ANSWER......All of the above
Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles ......ANSWER......rice
Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
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d) steaming ......ANSWER......steaming
How should cooked pasta be stored?
a) tossed in oil and cover with clear film
b) store uncovered
c) store in water
d) cover with a damp cloth ......ANSWER......tossed in oil and cover with
clear film
By skimming the scum and fat off of a stock, the stock will become
a) more clear
b) thinner
c) darker
d) lighter ......ANSWER......a) more clear
Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid ......ANSWER......sache
A sauce that is made with clarified butter, pasteurized yolks, lemon
juice, salt and water is called
a) espagnole
pg. 4
NOCTI CULINARY ARTS REVIEW EXAM 2026 ACTUAL
NEWEST QUESTIONS AND CORRECT ANSWERS (LATEST
UPDATE) (VERIFIED ANSWERS BY EXPERT)
micro organisms ......ANSWER......Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
When cleaning the slicer, you must first
a) take all removable pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade ......ANSWER......unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew ......ANSWER......cross contamination
pg. 1
,2|Page
A bulging can means
a) the can should be discounted
b) should not be used, it could be spoiled
c) the can is overfilled
d) none of the above ......ANSWER......should not be used, it could be
spoiled
Cans should be rejected if
a) they have rust on them
b) are dented
c) do not have a label on them
d) all of the above ......ANSWER......all of the above
One reason you should use color coated cutting boards for raw and
cooked foods is
a) Makes work easier
b) Juices can make the floor slippery
c) Each person should have their own cutting board for professionalism
d) The bacteria of raw foods may transfer to the cooked foods
......ANSWER......The bacteria of raw foods may transfer to the cooked
foods
When preparing rice pilaf, the correct ratio of liquid to rice is
pg. 2
,3|Page
a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1 ......ANSWER......2 to 1
A commercial establishment usually does not use dried legumes
because
a) They attract mice
b) They are susceptible to temperatures and moisture
c) They have a long preparation period because they require soaking
d) All of the above ......ANSWER......All of the above
Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles ......ANSWER......rice
Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
pg. 3
, 4|Page
d) steaming ......ANSWER......steaming
How should cooked pasta be stored?
a) tossed in oil and cover with clear film
b) store uncovered
c) store in water
d) cover with a damp cloth ......ANSWER......tossed in oil and cover with
clear film
By skimming the scum and fat off of a stock, the stock will become
a) more clear
b) thinner
c) darker
d) lighter ......ANSWER......a) more clear
Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid ......ANSWER......sache
A sauce that is made with clarified butter, pasteurized yolks, lemon
juice, salt and water is called
a) espagnole
pg. 4
