1|Page
CULINARY NOCTI EXAMS 2024 WITH
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS BY
EXPERTS | FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS |ALREADY
GRADED A+ |NEWEST |LATEST UPDATE|
GUARANTEED PASS
When the pulp of tomatoes is cooked to a very heavy consistency, the resulting product is tomato
a) paste
b) soup
c) puree
d) sauce
a) paste
Accidents happen more with dull knives because
a) sharp knives require more pressure
b) dull knives require more pressure
c) sharp knives require less pressure
d) dull knives require less pressure
b) Dull knives require more pressure
What should be done to scrape down a mixing bowl with a spatula?
a) increase the speed of the mixer and lower the bowl
b) stop the mixer and lower the bowl
c) reduce the speed of the mixer and lower the bowl
d) lower the bowl and tip the bowel forward
b) Stop the mixer and lower the bowl
For effective mechanical dishwashing, which step is necessary?
a) scraping and prewashing
b) rinsing and sanitizing
c) racking and air-drying
d) all of the above
,2|Page
d) All of the above
The piece of equipment in which dough is put to rise at a controlled temperature and humidity is called
a/an
a) retarder
b) proofbox
c) oven
d) freezer
b) proofbox
The oven that uses forced circulating air is called a ________ oven.
a) revolving
b) deck
c) conventional
d) convection
d) convection
Acceptable devices for measuring ingredients are
a) ladles
b) scales
c) measuring cups
d) all of the above
d) all of the above
A bakers bench is usually made of
a) wood
b) marble
c) glass
d) metal
a) wood
A commercial pot sink has to have how many compartments?
a) one
b) two
c) three
d) four
c) three
A cone shaped strainer is called
a) funnel
b) colander
c) china cap
d) hand strainer
c) china cap
,3|Page
The taste and quality of beef is influenced by the _____ of the animal.
a) sex and shape
b) age and size
c) breed and age
d) shape and size
b) age and size
When meat is cooked by exposing it to an open flame, the method of cooking is called
a) broiling
b) pan-broiling
c) sauté
d) braising
a) broiling
When sautéing, the item should be cooked using
a) high heat, low fat
b) low heat, high fat
c) low heat, no fat
d) all of the above
a) high heat, low fat
To moisten foods during cooking with melted fat, meat dripping, juice, or liquids to add flavor and to
retain moisture is called
a) larding
b) braising
c) basting
d) par baking
c) basting
The term used to refer to trimmed and cleaned poultry is called
a) trussed
b) eviscerated
c) dressed
d) drawn
c) dressed
What cooking method does not result in browning of foods?
a) deep-frying
b) stir-frying
c) broiling
d) blanching
d) blanching
, 4|Page
Tuna, swordfish, and mackerel are considered what kind of fish?
a) fatty
b) firm-white
c) flaky-white
d) long-bodied
c) flaky-white
The most common egg size used in cooking are
a) small
b) large
c) extra large
d) jumbo
b) large
What term establishes high standards for a fruit juice?
a) from concentrate
b) canned
c) frozen
d) fresh squeezed
d) fresh squeezed
A blend of eggs and water that is brushed over baked products before cooking is called
a) starch wash
b) syrup wash
c) egg wash
d) base wash
c) egg wash
Salt is kept away from direct contact from yeast because
a) it shortens fermentation
b) it retards yeast reaction
c) it causes too much acetic acid development
d) does not do anything to yeast
b) it retards yeast reaction
Frozen unbaked bread products should not be put into the proof box until they are
a) allowed to rise
b) half thawed out
c) thawed out
d) washed
c) thawed out
In the formula for cakes, the percentage of the other ingredients is based on the weight of
a) sugar
CULINARY NOCTI EXAMS 2024 WITH
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS BY
EXPERTS | FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS |ALREADY
GRADED A+ |NEWEST |LATEST UPDATE|
GUARANTEED PASS
When the pulp of tomatoes is cooked to a very heavy consistency, the resulting product is tomato
a) paste
b) soup
c) puree
d) sauce
a) paste
Accidents happen more with dull knives because
a) sharp knives require more pressure
b) dull knives require more pressure
c) sharp knives require less pressure
d) dull knives require less pressure
b) Dull knives require more pressure
What should be done to scrape down a mixing bowl with a spatula?
a) increase the speed of the mixer and lower the bowl
b) stop the mixer and lower the bowl
c) reduce the speed of the mixer and lower the bowl
d) lower the bowl and tip the bowel forward
b) Stop the mixer and lower the bowl
For effective mechanical dishwashing, which step is necessary?
a) scraping and prewashing
b) rinsing and sanitizing
c) racking and air-drying
d) all of the above
,2|Page
d) All of the above
The piece of equipment in which dough is put to rise at a controlled temperature and humidity is called
a/an
a) retarder
b) proofbox
c) oven
d) freezer
b) proofbox
The oven that uses forced circulating air is called a ________ oven.
a) revolving
b) deck
c) conventional
d) convection
d) convection
Acceptable devices for measuring ingredients are
a) ladles
b) scales
c) measuring cups
d) all of the above
d) all of the above
A bakers bench is usually made of
a) wood
b) marble
c) glass
d) metal
a) wood
A commercial pot sink has to have how many compartments?
a) one
b) two
c) three
d) four
c) three
A cone shaped strainer is called
a) funnel
b) colander
c) china cap
d) hand strainer
c) china cap
,3|Page
The taste and quality of beef is influenced by the _____ of the animal.
a) sex and shape
b) age and size
c) breed and age
d) shape and size
b) age and size
When meat is cooked by exposing it to an open flame, the method of cooking is called
a) broiling
b) pan-broiling
c) sauté
d) braising
a) broiling
When sautéing, the item should be cooked using
a) high heat, low fat
b) low heat, high fat
c) low heat, no fat
d) all of the above
a) high heat, low fat
To moisten foods during cooking with melted fat, meat dripping, juice, or liquids to add flavor and to
retain moisture is called
a) larding
b) braising
c) basting
d) par baking
c) basting
The term used to refer to trimmed and cleaned poultry is called
a) trussed
b) eviscerated
c) dressed
d) drawn
c) dressed
What cooking method does not result in browning of foods?
a) deep-frying
b) stir-frying
c) broiling
d) blanching
d) blanching
, 4|Page
Tuna, swordfish, and mackerel are considered what kind of fish?
a) fatty
b) firm-white
c) flaky-white
d) long-bodied
c) flaky-white
The most common egg size used in cooking are
a) small
b) large
c) extra large
d) jumbo
b) large
What term establishes high standards for a fruit juice?
a) from concentrate
b) canned
c) frozen
d) fresh squeezed
d) fresh squeezed
A blend of eggs and water that is brushed over baked products before cooking is called
a) starch wash
b) syrup wash
c) egg wash
d) base wash
c) egg wash
Salt is kept away from direct contact from yeast because
a) it shortens fermentation
b) it retards yeast reaction
c) it causes too much acetic acid development
d) does not do anything to yeast
b) it retards yeast reaction
Frozen unbaked bread products should not be put into the proof box until they are
a) allowed to rise
b) half thawed out
c) thawed out
d) washed
c) thawed out
In the formula for cakes, the percentage of the other ingredients is based on the weight of
a) sugar
