NOCTI Culinary Study Guide Exam Questions with Correct Answers 2024/2025 Latest Update
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Course
NOCTI Culinary
Institution
NOCTI Culinary
NOCTI Culinary Study Guide Exam Questions with Correct Answers 2024/2025 Latest Update
Define Dry heat cooking methods: - Answer- 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...
NOCTI Culinary Study Guide Exam
Questions with Correct Answers
2024/2025 Latest Update
Define Dry heat cooking methods: - Answer- 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: - Answer- • 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 - Answer- • 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 - Answer- • 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 - Answer- • 1/8 by 1/8 and 2inches
knife cut chiffonade - Answer- • This is accomplished by stacking leaves, rolling them
tightly, and then slicing the leaves perpendicular to the roll.
knife cut brunois - Answer- • This is accomplished by stacking leaves, rolling them
tightly, and then slicing the leaves perpendicular to the roll.
knife cut tourne - Answer- 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 - Answer- 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? - Answer- food retains heat and continues to cook even after being
removed from the source of heat.
concasse' - Answer- "to crush or grind", is a cooking term meaning to rough chop any
ingredient, usually vegetables
coulis - Answer- 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.
degalze - Answer- to deglaze a pan means to add liquid, such as stock or wine, to the
pan to loosen and dissolve
degrasser - Answer- To skim, and / or to remove the fatty film that forms over soups,
consommés
remouillage - Answer- weak stock made by resimmering bones that have been used to
make stock once already.
depouillage - Answer- cleaning of a sauce is the most important process in building a
sauce. Depouillage as it is applied to sauces, is the removal of all fat and impurities
from the flour and stock in the sauce.
egg wash - Answer- beaten eggs sometimes mixed with another liquid, usually water or
milk, which is brushed onto the surface of a pastry before baking.
emulsion - Answer- mixture of two or more liquids that are normally immiscible
(nonmixable or unblendable)
en papillote - Answer- (French for "in parchment"), or al cartoccio in Italian, is a method
of cooking in which the food is put into a folded pouch or parcel and then baked
fermentation - Answer- metabolic process that converts sugar to acids, gases and/or
alcohol
fumet - Answer- cooking stock: a strongly-flavored stock obtained from cooking fish,
meat, or vegetables
gelatin - Answer- Gelatin or gelatine is a translucent, colorless, brittle, flavorless solid
substance, derived from collagen obtained from various animal by-products.
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