NOCTI Test Study Guide questions and answers with complete solutions.

NOCTI Test Study Guide questions and answers with complete solutions. Mise en place - correct answers.The French culinary term that is used to mean "everything in its place" is Always be weighed because it is more faster - correct answers.In quantity food preparations, it is recommended that ingredients Clear - correct answers.The most accurate method of measuring one cup of milk is to use a ____ measuring cup 4 - correct answers.A 4" hotel pan insert will hold _ #10 cans of food Pint - correct answers.The number of the dipper size equals the number of servings per 2 cups - correct answers.To triple a recipe calling for 2/3 cup of liquid, the amount to add is $4.00 - correct answers.The cost of raw ingredients is $1.20, and the manager wants 30% food costs. The final selling price is Gradually after the water is turned on - correct answers.Garbage should be fed into a garbage disposal Scraping, prewashing, rinsing, sanitizing, racking, and air-drying - correct answers.For effective mechanical dishwashing, which of the steps are necessary Turn off the electric, gas, steam heaters - correct answers.The first step in cleaning a dishwashing machine is to 180 to 190F (or 82 to 88c) - correct answers.For dishwashers that sanitize by heat, the temperature gauge should read ________during operation. Three - correct answers.Commercial pot and pan sinks have __________compartment(s). Lower middle shelf - correct answers.Where is the coldest part of the refrigerator? So air can circulate around the containers - correct answers.To ensure maximum use and effectiveness of the refrigerator, food containers should be stored Limited control of heat, too expensive to operate, energy demand during peak hours - correct answers.The problem with an electric range is Convection(forced air) - correct answers.The oven that used forced circulating air is a _____oven. The door should be left alone - correct answers.When the steamer is no longer in operation, Unplug the machine - correct answers.When cleaning the slicer, the first thing that must always be done is After each use - correct answers.Coffeemakers should always be cleaned Stop the mixer and lower the bowl - correct answers.As a safety precaution during the mixing process, what should be done before using a spatula to scrape the sides of the mixing bowl? Steel - correct answers.What is used for maintaining a knife edge? 45 - correct answers.The proper angle of the knife blade is relation to the stone when sharpening is Wash tools and utensils as you work and are finished with them - correct answers.In food service the practice that is most efficient is to Chicken - correct answers.What item should always be cooked well done? About the same as for humans - correct answers.The temperatures favorable for the growth of most bacteria are Both ordinary and exotic foods - correct answers.The types of food that transmit food-borne illness can be categorized as All micro-organisms - correct answers.The term "sanitary" refers to the absence of Contact with surfaces or other foods that harbor disease agents - correct answers.The term "cross-contamination" refers to contamination of foods by The bacteria from uncooked foods may be transferred to cooked foods on the cutting board - correct answers.A good reason for providing separate cutting boards for raw and cooked foods is Fresh poultry - correct answers.Which of the following foods is most likely to be contaminated with salmonella bacteria? Pasteurized - correct answers.All milk sold/served in a commercial food establishment must be Away from the walls - correct answers.Food stored in walk-in coolers and refrigerators should be placed Have visible external rust, are too dented to open with a can opener, and lack a label - correct answers.Food cans should be rejected if the cans Product content (MSDS-cleaning supplies tell you precaution and anything harmful) - correct answers.The reason for the "right-to-know" act is to provide employees with information relating to Posted in employee areas - correct answers.Sanitation rules for a food service establishment should be written and Three - correct answers.In most areas, how many sink compartments are required for the manual cleaning and sanitizing of tools and utensils? Must be stored separately in a separate room - correct answers.When storing chemicals, they Protect food from shattered tubes and bulbs - correct answers.Lighting fixtures in food preparation areas should be shielded to Inverted on a clean surface - correct answers.Cleaned and sanitized cups are stored Is more difficult than prevention - correct answers.Prevention is preferred to extermination as the basic goal of pest control primarily because extermination Look for one or more sanitation defects - correct answers.If you notice an objectionable odor in your facility, you should Wearing plastic gloves - correct answers.A method of reducing the transfer of communicable diseases in a commercial kitchen is Report the accident to your supervisor - correct answers.If you are involved in an accident, you should Use a fire extinguisher - correct answers.To put out a grease fire on a range top, one should always Deep-frying - correct answers.The ventilation system most susceptible to fire is in the ___________area. State and/or local - correct answers.What level of government most directly affects the average food service establishment in this country? After each use - correct answers.The blade of the can opener should be wiped with a sanitizing agent Maraschino cherry - correct answers.An appropriate garnish for a mixed fruit salad would be Endive (type of lettuce) - correct answers.Which of the following greens produces a slightly bitter taste? Italian - correct answers.Of the following dressings, which could be classifies as an oil-based dressing? Egg yolk - correct answers.For longer lasting emulsification, the one ingredient that must be present in a dressing is Romaine lettuce, croutons, anchovies, and parmesan cheese - correct answers.Caesar salad contains the following ingredients: Lemon - correct answers.To keep an apple from turning brown you should dip it in ________water. Fresh ingredients, attractive plating, and proper textures - correct answers.Which of the following is essential to salad preparation? A condiment - correct answers.A coleslaw salad is categorized as 3 to 1 - correct answers.The ratio of oil to vinegar in a vinaigrette dressing is Fresh pineapple - correct answers.When making a gelatin salad, the ingredient ________will inhibit the setting 4 to 5 days - correct answers.For storage purposes pasta salads can be safely kept for