2/3/25, 6:13 PM TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANS…
TS CULINARY NOCTI EXAM LATEST EXAM
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS |
NEWEST VERSION 2025
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Terms in this set (141)
Sanitary refers to the c) micro organisms
absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 1/25
,2/3/25, 6:13 PM TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANS…
When cleaning the slicer, b) unplug the machine
you must first
a) take all removable
pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade
Cutting boards are c) cross contamination
washed, rinsed, and
sanitized in order to
prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew
A bulging can means b) should not be used, it could be spoiled
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
Cans should be rejected if d) all of the above
a) they have rust on them
b) are dented
c) do not have a label on
them
d) all of the above
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 2/25
, 2/3/25, 6:13 PM TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANS…
One reason you should d) The bacteria of raw foods may transfer to the
use color coated cutting cooked foods
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
When preparing rice pilaf, c) 2 to 1
the correct ratio of liquid
to rice is
a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1
A commercial d) All of the above
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
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 3/25
TS CULINARY NOCTI EXAM LATEST EXAM
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS |
NEWEST VERSION 2025
Save
Practice questions for this set
Learn
Studied 7 terms
Nice work, you're crushing it
Continue studying in Learn
Terms in this set (141)
Sanitary refers to the c) micro organisms
absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 1/25
,2/3/25, 6:13 PM TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANS…
When cleaning the slicer, b) unplug the machine
you must first
a) take all removable
pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade
Cutting boards are c) cross contamination
washed, rinsed, and
sanitized in order to
prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew
A bulging can means b) should not be used, it could be spoiled
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
Cans should be rejected if d) all of the above
a) they have rust on them
b) are dented
c) do not have a label on
them
d) all of the above
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 2/25
, 2/3/25, 6:13 PM TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANS…
One reason you should d) The bacteria of raw foods may transfer to the
use color coated cutting cooked foods
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
When preparing rice pilaf, c) 2 to 1
the correct ratio of liquid
to rice is
a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1
A commercial d) All of the above
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
https://quizlet.com/1000751541/ts-culinary-nocti-exam-latest-exam-questions-and-correct-answers-already-graded-a-verified-answers-newest-versio… 3/25
