NOCTI Culinary Study Guide Questions
with All Correct Answers
When receiving a delivery, an employee should verify that the invoice matches the
delivery and _________. - Answer- check the order for damage
Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The bistro
received four additional gallons of cream from the morning delivery. During the
afternoon shift, the kitchen used three gallons of cream. The on-hand inventory i snow
nine gallons of cream. This is an example of _______ inventory. - Answer- perpetual
Menus planned for people with high blood pressure should be low in ________. -
Answer- sodium
The MOST nutritional way to prepare vegetables is by _____. - Answer- steaming
A good way to develop additional business-related career skills is to _________. -
Answer- join a professional organization
The ______ takes care of administrative and personnel tasks such as determining costs
and hiring employees. - Answer- executive chef
A part of six has a bill of $246.00. What is the total of the bill when gratuity of 20 percent
and 7 percent sales tax are added on? - Answer- 312.42
A recipe for split pea soup yields 7-2/3 quarts. How many 6-ounce protions can be
served from one batch of soup? - Answer- 40
Which of the following describs a method of cooking pasta or vegetables in which they
ahve a barely tender consistency? - Answer- al dente
How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid? -
Answer- 3/4
A cook needs to make 75 sandwiches. Each sandwich contains 3 ounces of tuna salad.
The tuna salad comes in a 20 ounce container. How many containers must be
purchased? - Answer- 12
with All Correct Answers
When receiving a delivery, an employee should verify that the invoice matches the
delivery and _________. - Answer- check the order for damage
Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The bistro
received four additional gallons of cream from the morning delivery. During the
afternoon shift, the kitchen used three gallons of cream. The on-hand inventory i snow
nine gallons of cream. This is an example of _______ inventory. - Answer- perpetual
Menus planned for people with high blood pressure should be low in ________. -
Answer- sodium
The MOST nutritional way to prepare vegetables is by _____. - Answer- steaming
A good way to develop additional business-related career skills is to _________. -
Answer- join a professional organization
The ______ takes care of administrative and personnel tasks such as determining costs
and hiring employees. - Answer- executive chef
A part of six has a bill of $246.00. What is the total of the bill when gratuity of 20 percent
and 7 percent sales tax are added on? - Answer- 312.42
A recipe for split pea soup yields 7-2/3 quarts. How many 6-ounce protions can be
served from one batch of soup? - Answer- 40
Which of the following describs a method of cooking pasta or vegetables in which they
ahve a barely tender consistency? - Answer- al dente
How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid? -
Answer- 3/4
A cook needs to make 75 sandwiches. Each sandwich contains 3 ounces of tuna salad.
The tuna salad comes in a 20 ounce container. How many containers must be
purchased? - Answer- 12
