NOCTI CULINARY EXAM QUESTIONS WITH 100% CORRECT ANSWERS
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Course
NOCTI CULINARY
Institution
NOCTI CULINARY
NOCTI CULINARY EXAM QUESTIONS WITH 100% CORRECT ANSWERS
What is the poissonnier responsible for? - Answer- fish dishes
The kitchen brigade includes all except which position? - Answer- waiter
What does a chef jacket not provide? - Answer- ties
What is the proper way to wear an apron? -...
NOCTI CULINARY EXAM QUESTIONS
WITH 100% CORRECT ANSWERS
What is the poissonnier responsible for? - Answer- fish dishes
The kitchen brigade includes all except which position? - Answer- waiter
What does a chef jacket not provide? - Answer- ties
What is the proper way to wear an apron? - Answer- tied in the front and tucked in
Who directly supervises food preparation? - Answer- sous chef
Which chef trains other chefs? - Answer- master chef
When taking a knife to the sink, how should the knife be held? - Answer- by your side,
tip towards the floor, and blade towards your back.
When cutting what technique should be used to hold the food stable? - Answer- claw or
spider
After squaring a carrot or potato the next cut is a _______. - Answer- plank
The most used knife in the kitchen is _______. - Answer- a chef knife
Large Dice Dimensions are? - Answer- 3/4 x 3/4 x 3/4
Water in the sanitation sink should be ______. - Answer- cold
When should the sanitation sink be emptied? - Answer- when all food is stored and all
dishes are washed
Sanitation bucket should consist of ________ & __________. - Answer- cold water and
one pump of sanitation
What is a full service restaurant? - Answer- a restaurant in which the order is taken
while seated and the bill is payed after eating.
Institution food service is represented by _________ & ________. - Answer- School &
College
, What is the most common reason entry level employees are fired? - Answer- being late
or absent
The correct shoes to be worn in the kitchen are? - Answer- black bottom black shoes
The water in the dishwashing sink should be ______? - Answer- 110 degrees
Fahrenheit
The tang of the knife can be ___________. - Answer- run through the handle
Who invented the brigade system? - Answer- Auguste Escoffier
A chef that can work any station is called a _______. - Answer- tournant chef
The chef responsible for all cold food is called a _______ _____. - Answer- garde
manger
What is the potager responsible for? - Answer- making soups
What are the different types of roux? - Answer- white, blonde, and brown
What is an Onion Piquet? - Answer- • A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? - Answer- Butter made clear by heating and remove sediment
of milk solids and water
What is blanching? - Answer- Method of partly cooking food by plunging it briefly into
boiling water.
What is a tourne cut? - Answer- A series of cuts that simultaneously trim and shape the
vegetable so that the final shape is similar to a seven-sided barrel or a football
What is deglazing? - Answer- a technique used to loosen the flavorful food particles in a
pan after food has been browned
What does degrassing mean? - Answer- to skim the fat from the surface
What is a permanent emulsion? - Answer- a combination of two ingredients that
normally don't mix well, but they come together to form a new stable mixture that does
not separate.
What is a temporary emulsion? - Answer- an emulsion that will separate with an hour
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