NOCTI Culinary Study Guide
Study online at https://quizlet.com/_lwjhd
1. List and de- • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium
scribe the five sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 table-
grand OR MOTH- spoons each.)
ER sauces includ- • Espagnole (most often a mixture of diced onion, carrots and celery)
ing the main in- • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
gredients yolks, lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mus-
tard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
2. What is a roux? • Substance created by cooking wheat flour and fat (traditionally butter).
What are the in- • Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
gredients? What thickening base of a sauce or soup
are the three • White, blond and brown
types of a roux
3. What is an Onion • A traditional French culinary technique
Piquet? • Bay leaves, onions and a whole clove
4. What is clarified • butter made clear by heating and removing the sediment of milk solids
butter? What two
parts do we elim-
inate?
5. Stock - definition • Flavored water preparation and forms the basis of many dishes, particularly
soups and sauces.
6. What is the most • Water
common liquid
used for a stock?
7.
1/8
, NOCTI Culinary Study Guide
Study online at https://quizlet.com/_lwjhd
What is Mirepoix • Ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and
and the ratio of celery for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
the ingredients • a mixture of chopped celery, onions, and carrots
8. What is a bou- • Parsley, thyme, bay leaf, rosemary and tarragon.
quet garni and
what are the five
ingredients?
9. What is the differ- • Sachet d' epices "bag of spices": a small cheesecloth sack containing herbs and
ence between a spices used to add flavor to stocks. Dried thyme, parsley stems, bay leafs, whole
bouquet garni vs. peppercorns, whole cloves,
sachet d'epices? • Bouquet garni: bundle of herbs tied together by string mainly used to prepare
soup, stock, and various stews.
10. Define Dry heat Steaming: cook food over, but not directly in boiling liquid in a covered pot.
cooking meth- b. b. boiling: cook food submerged in a liquid that has reached the boiling point
ods: 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.
11. Define combi- • Braising: cook method in which food is browned, then covered and simmered
nation cooking with a small amount of liquid until food is tender
methods: • stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in
a covered pot
12. Define Blanching • 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
13. define knife cut
batonnet
2/8
Study online at https://quizlet.com/_lwjhd
1. List and de- • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium
scribe the five sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 table-
grand OR MOTH- spoons each.)
ER sauces includ- • Espagnole (most often a mixture of diced onion, carrots and celery)
ing the main in- • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
gredients yolks, lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mus-
tard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
2. What is a roux? • Substance created by cooking wheat flour and fat (traditionally butter).
What are the in- • Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
gredients? What thickening base of a sauce or soup
are the three • White, blond and brown
types of a roux
3. What is an Onion • A traditional French culinary technique
Piquet? • Bay leaves, onions and a whole clove
4. What is clarified • butter made clear by heating and removing the sediment of milk solids
butter? What two
parts do we elim-
inate?
5. Stock - definition • Flavored water preparation and forms the basis of many dishes, particularly
soups and sauces.
6. What is the most • Water
common liquid
used for a stock?
7.
1/8
, NOCTI Culinary Study Guide
Study online at https://quizlet.com/_lwjhd
What is Mirepoix • Ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and
and the ratio of celery for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
the ingredients • a mixture of chopped celery, onions, and carrots
8. What is a bou- • Parsley, thyme, bay leaf, rosemary and tarragon.
quet garni and
what are the five
ingredients?
9. What is the differ- • Sachet d' epices "bag of spices": a small cheesecloth sack containing herbs and
ence between a spices used to add flavor to stocks. Dried thyme, parsley stems, bay leafs, whole
bouquet garni vs. peppercorns, whole cloves,
sachet d'epices? • Bouquet garni: bundle of herbs tied together by string mainly used to prepare
soup, stock, and various stews.
10. Define Dry heat Steaming: cook food over, but not directly in boiling liquid in a covered pot.
cooking meth- b. b. boiling: cook food submerged in a liquid that has reached the boiling point
ods: 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.
11. Define combi- • Braising: cook method in which food is browned, then covered and simmered
nation cooking with a small amount of liquid until food is tender
methods: • stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in
a covered pot
12. Define Blanching • 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
13. define knife cut
batonnet
2/8
