Culinary NOCTI Study Guide

Culinary NOCTI Study Guide 2023 -2024 Béchamel - ANSWER A white sauce made by thickening milk with white r oux. Basic bechamel is one of the mother sauces Espagnole - ANSWER A leading sauce made of brown stock, mirepoix , and tomatoes thickened with brown roux; often used to produce demi-glace Hollandaise - ANSWER An emulsified sauce made of butter, egg yol ks and flavorings (especially lemon juice). Vinaigrette - ANSWER oil and vinegar with mustard and garlic Velouté - ANSWER A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux. Roux - ANSWER An equal mixture of butter, or other fat, and flour used for thickening soups and sauces. Types of roux - ANSWER White, blond and brown What is an Onion Piquet? - ANSWER 1 bay leaf, 1onion, and 1 clove What is clarified butter? - ANSWER Butter made clear by heating and remove sediment of milk solids and water Stock - ANSWER Flavored water preparation and forms the basis of ma ny dishes, particularly soups and sauces. What is the most common liquid used for a stock? - ANSWER water What is Mirepoix? - ANSWER a. is a combination of vegetables used to f lavor stocks b. 2 parts onion, 1 part celery, 1 part carrots What is a bouquet garni and what are the five ingredients? - ANSWER Is a slection of herbs (usually fresh) and vegetables tied into a bundle with twine.Parsle y, thyme, bay leaf, rosemary and tarragon. What is the difference between a bouquet garni vs. sachet d'epices? - ANSWER A sachet d'espices is a small cheesecloth sack containing herbs and spices used to add flavor to stocks. Translates literally to "bag of spices" in French. While a bouqu et garni is bundle of herbs and aromatics tied within sections of leek with cooking twine and simme red in stock to add flavor and aroma. Steaming - ANSWER method of cooking over, but not in, boiling water ; food is placed in a separated steamer basket inside a pan Boiling - ANSWER cook food submerged in a liquid that has rea ched the boiling point Simmering - ANSWER A moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point Poaching - ANSWER cook food completely submerged in liquid below the boiling point at temperature of 180 degrees Fahrenheit to 185 Fahrenheit. Sauté - ANSWER Cook food quickly in a small amount of fat or oil over h igh heat. Pan fry - ANSWER a dry heat cooking method in which a moderate am ount of fat is heated in a pan, then food is added and turned to cook and brown it's exterior Deep fry - ANSWER a dry-heat cooking method that uses convection t o transfer heat to a food submerged in hot fat; foods to be deep fried are usua lly first coated in batter or breading Stir fry - ANSWER a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly; generally uses a wok, a large pan with sloping sides Blanching - ANSWER Method of partly cooking food by plunging it briefly into boiling water. Shocking - ANSWER food item by exposing it to ice water after the food item has been blanched. Batonnet - ANSWER 1/4" x 1/4" x 2" Julienne - ANSWER 1/8 x 1/8 x 2 Chiffonade - ANSWER to finely slice or shred leafy vegetables or h erbs. Brunois - ANSWER 1/8 x 1/8 x 1/8 Tourne - ANSWER A series of cuts that simultaneously trim and sha pe the vegetable so that the final shape is similar to a seven-sided barrel or a f ootball Caramelization - ANSWER is the browning of surface sugars at 300 degrees f.