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CULINARY NOCTI EXAM
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Exam study book The Culinary Professional of John Draz, Christopher Koetke - ISBN: 9781645647850 (CULINARY NOCTI EXAM)
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CULINARY NOCTI EXAM NEWEST 2024 ACTUAL EXAMCOMPLETE 140 QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
How many ounces are in a Cup? - ANSWER: 8 ounces
How many ounces are in a pound? - ANSWER: 16 ounces
How many ounces are in a half pound? - ANSWER: 8 ounces
How many ounces are in a half cup? - ANSWER: 4 ounces
How many ounces are in a fourth cup? - ANSWER: 2 ounces
How many ounces are in a Quart? - ANSWER: 32 ounces
How many ounces are in a pint? - ANSWER: 16 ounces
How many ounces are in a half gallon? - ANSWER: 64 ounces
How many ounces are in a Gallon? - ANSWER: 128 ounces
What does Tbsp. or T. stand for? - ANSWER: tablespoon
What does TSP stand for? - ANSWER: teaspoon
How many tablespoons are in a cup? - ANSWER: 16 tablespoons
How many tablespoons are in one ounce? - ANSWER: 2 tablespoons
What does lb stand for? - ANSWER: pound
What does RCF stand for? - ANSWER: recipe conversion factor
What are the dimensions of a batonnet cut? - ANSWER: 1/4 x 1/4 x 2 1/2 inches
What are the dimensions of a small dice? - ANSWER: 1/4 x 1/4 x 1/4
What are the dimensions of a julienne cut? - ANSWER: 1/8 x 1/8 x 2 1/2 inches
What are the dimensions of a brunoise? - ANSWER: 1/8 x 1/8 x 1/8 inch
What is a chiffonade cut? - ANSWER: ribbons of herbs or green vegetables
what is the mince cut? - ANSWER: small or tiny random cuts
, What is a chef's knife used for? - ANSWER: General Cutting
What is a paring knife used for? - ANSWER: For cutting and paring fruits and
vegetables.
What is a cleaver used for? - ANSWER: Cutting through bones
What degree should be used when sharpening a knife? - ANSWER: 20 degrees
How should a grease fire be put out? - ANSWER: smother the fire
How do you make a Veloute? - ANSWER: stock plus blonde roux
What does a Bechamel sauce consist of? - ANSWER: milk, onion piquet, roux
What is hollandaise sauce? - ANSWER: clarified butter & egg yolk (must be kept
warm)
What is a roux? - ANSWER: equal parts fat and flour
The lighter the roux the greater the __________? - ANSWER: greater the thickening
power
What is slurry? - ANSWER: A mix of cornstarch and liquid used to thicken a sauce at
the end of a cooking process to thicken.
What is a nappe? - ANSWER: thickness of sauce as measured from the back of a
spoon.
How many teaspoons are in a tablespoon? - ANSWER: 3 teaspoons
What is gazpacho? - ANSWER: A cold vegetable soup made from tomatoes,
cucumbers, and green peppers
What is a Boscht? - ANSWER: A Russian soup made from red beets.
What is Gumbo? - ANSWER: a Cajun soup made with okra, tomatoes, with a dark
roux.
What is a bisque? - ANSWER: a cream soup made with shellfish
What is the oil to vinegar ratio for vinaigrette? - ANSWER: 3 part oil 1 part Vinegar
What is the back of house? - ANSWER: All areas without customer contact (the
kitchen)
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