NOCTI Culinary TEST| 75 questions| with complete
solutions A+ GRADED…
List and describe the five grand OR MOTHER sauces including the main ingredients
- CORRECT ANSWERS--• Béchamel (1 tablespoon each of butter and flour per 1
cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a
thick sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks,
lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
What is a roux? What are the ingredients? What are the three types of a roux -
CORRECT ANSWERS--• Substance created by cooking wheat flour and fat
(traditionally butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
thickening base of a sauce or soup
• White, blond and brown
What is an Onion Piquet? - CORRECT ANSWERS--• A traditional French culinary
technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - CORRECT ANSWERS--•
butter made clear by heating and removing the sediment of milk solids
Stock - definition - CORRECT ANSWERS--• Flavored water preparation and forms
the basis of many dishes, particularly soups and sauces.
What is the most common liquid used for a stock? - CORRECT ANSWERS--• Water
What is Mirepoix and the ratio of the ingredients - CORRECT ANSWERS--• Ratio of
8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a
basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
What is a bouquet garni and what are the five ingredients? - CORRECT ANSWERS-
-• Parsley, thyme, bay leaf, rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices? - CORRECT
ANSWERS--• Sachet d' epices "bag of spices": a small cheesecloth sack containing
herbs and spices used to add flavor to stocks. Dried thyme, parsley stems, bay leafs,
whole peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly used to prepare soup,
stock, and various stews.
, Define Dry heat cooking methods: - CORRECT ANSWERS--Steaming: cook food
over, but not directly in boiling liquid in a covered pot.
b. b. boiling: cook food submerged in a liquid that has reached the boiling point
C. simmering: cook food completely submerged in liquid beliow the boiling point at
temperature of 185 degrees to 205 Fahrenheit.
D. poaching: cook food completely submerged in liquid below the boiling point at
temperature of 180 degrees Fahrenheit to 185 Fahrenheit.
Define combination cooking methods: - CORRECT ANSWERS--• Braising: cook
method in which food is browned, then covered and simmered with a small amount
of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a
covered pot
Define Blanching - CORRECT ANSWERS--• cooking in an item briefly in boiling
water or hot fat before finishing or storing it; Define shocking
• boil an item and quickly take off heat and put into ice bath
define knife cut batonnet - CORRECT ANSWERS--• a French culinary term that
refers to a specific type of cut used in preparing vegetables such as potatoes for use
in other dishes or as an appealing appetizer. 1/4, ¼ and 2inches.
Define knife cut julienne - CORRECT ANSWERS--• 1/8 by 1/8 and 2inches
knife cut chiffonade - CORRECT ANSWERS--• This is accomplished by stacking
leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut brunois - CORRECT ANSWERS--• This is accomplished by stacking
leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut tourne - CORRECT ANSWERS--An oblong-shaped cut for vegetables such
as carrots, potatoes or squash that provides a distinctive and consistent appearance
to the food item being served. When preparing a Tournée Cut, the vegetable is
trimmed to a length of approximately 2 inches
Caramelization - CORRECT ANSWERS--browning of sugar, a process used
extensively in cooking for the resulting nutty flavor and brown color. As the process
occurs, volatile chemicals are released, producing the characteristic caramel flavor
carry-over cooking? - CORRECT ANSWERS--food retains heat and continues to
cook even after being removed from the source of heat.
concasse' - CORRECT ANSWERS--"to crush or grind", is a cooking term meaning to
rough chop any ingredient, usually vegetables
coulis - CORRECT ANSWERS--form of thick sauce made from puréed and strained
vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable
dishes, and it can also be used as a base for soups or other sauces.
solutions A+ GRADED…
List and describe the five grand OR MOTHER sauces including the main ingredients
- CORRECT ANSWERS--• Béchamel (1 tablespoon each of butter and flour per 1
cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a
thick sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks,
lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
What is a roux? What are the ingredients? What are the three types of a roux -
CORRECT ANSWERS--• Substance created by cooking wheat flour and fat
(traditionally butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
thickening base of a sauce or soup
• White, blond and brown
What is an Onion Piquet? - CORRECT ANSWERS--• A traditional French culinary
technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - CORRECT ANSWERS--•
butter made clear by heating and removing the sediment of milk solids
Stock - definition - CORRECT ANSWERS--• Flavored water preparation and forms
the basis of many dishes, particularly soups and sauces.
What is the most common liquid used for a stock? - CORRECT ANSWERS--• Water
What is Mirepoix and the ratio of the ingredients - CORRECT ANSWERS--• Ratio of
8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a
basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
What is a bouquet garni and what are the five ingredients? - CORRECT ANSWERS-
-• Parsley, thyme, bay leaf, rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices? - CORRECT
ANSWERS--• Sachet d' epices "bag of spices": a small cheesecloth sack containing
herbs and spices used to add flavor to stocks. Dried thyme, parsley stems, bay leafs,
whole peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly used to prepare soup,
stock, and various stews.
, Define Dry heat cooking methods: - CORRECT ANSWERS--Steaming: cook food
over, but not directly in boiling liquid in a covered pot.
b. b. boiling: cook food submerged in a liquid that has reached the boiling point
C. simmering: cook food completely submerged in liquid beliow the boiling point at
temperature of 185 degrees to 205 Fahrenheit.
D. poaching: cook food completely submerged in liquid below the boiling point at
temperature of 180 degrees Fahrenheit to 185 Fahrenheit.
Define combination cooking methods: - CORRECT ANSWERS--• Braising: cook
method in which food is browned, then covered and simmered with a small amount
of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a
covered pot
Define Blanching - CORRECT ANSWERS--• cooking in an item briefly in boiling
water or hot fat before finishing or storing it; Define shocking
• boil an item and quickly take off heat and put into ice bath
define knife cut batonnet - CORRECT ANSWERS--• a French culinary term that
refers to a specific type of cut used in preparing vegetables such as potatoes for use
in other dishes or as an appealing appetizer. 1/4, ¼ and 2inches.
Define knife cut julienne - CORRECT ANSWERS--• 1/8 by 1/8 and 2inches
knife cut chiffonade - CORRECT ANSWERS--• This is accomplished by stacking
leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut brunois - CORRECT ANSWERS--• This is accomplished by stacking
leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut tourne - CORRECT ANSWERS--An oblong-shaped cut for vegetables such
as carrots, potatoes or squash that provides a distinctive and consistent appearance
to the food item being served. When preparing a Tournée Cut, the vegetable is
trimmed to a length of approximately 2 inches
Caramelization - CORRECT ANSWERS--browning of sugar, a process used
extensively in cooking for the resulting nutty flavor and brown color. As the process
occurs, volatile chemicals are released, producing the characteristic caramel flavor
carry-over cooking? - CORRECT ANSWERS--food retains heat and continues to
cook even after being removed from the source of heat.
concasse' - CORRECT ANSWERS--"to crush or grind", is a cooking term meaning to
rough chop any ingredient, usually vegetables
coulis - CORRECT ANSWERS--form of thick sauce made from puréed and strained
vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable
dishes, and it can also be used as a base for soups or other sauces.
