NOCTI CULINARY EXAM QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026
Standard Recipes - Answers Clear format, ingredients are listed in order of use, control cost, quality &
consistency of products
Recipe - Answers Title,ingredients, amounts, time &temp, yield-how many or how much, method-
directions
1 cup= how many tablespoons - Answers 16
How many teaspoons equal 1 tablespoon - Answers 3
1 pound = how many grams - Answers 454
Portion scoops - Answers The # on the scoop is the # of serving per quart
1 cup = how many fl oz - Answers 8
1 pint= how many cups - Answers 2
1 quart (32 oz) = how many pints - Answers 2
1 gallon (128 oz) = how many quarts - Answers 4
Liquid measurements & ladels - Answers Equipments for liquid or wet
Mise en place - Answers Everything in its place
Saute - Answers Fried quickly in a little hot fat
Braise - Answers Sear food lightly & then stew it slowly in a closed container
Blanch - Answers Cooking something long enough to cook the outside portion only
Temper - Answers Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - Answers Preparing a small amount of food several times during a service period
Dredging - Answers Cooking technique used to coat wet or moist foods w a dry ingredient prior to
cooking
Poaching - Answers Moist heat method used where food is cooked at 160-170*, typically fish
Au jus - Answers W its own natural juices from cooking
Brining - Answers Soak/ saturated in water w salt
Barding - Answers WRAPPED w lean meat or bacon
Larding - Answers INSERTED w fat into meat
Marinating - Answers Soaked in a combination of wet & dry ingredients
Chef or French Knife - Answers All purpose
Paring Knife - Answers Trim veggies & Fruit
Boning Knife - Answers Taking meat / poultry from bone
Serrated knife - Answers cuts bread
Slicer - Answers Cut roasts
Butcher - Answers Scimitar long curved blade
Cleaver - Answers Cuts thru bones
Honing steel - Answers Removes broken pieces and realign the blade
Knife Safety - Answers Knives sharped, wash w soapy water, rinse & sanitize, DONT PUT IN
DISHWASHER/ SOAKING WATER, all knives to fall, dont hand knife to another person
Using Knife - Answers Hold the item, guide the knife, protect your hand
Knife cuts - Answers Mince, slice, sticks, cubes
Sticks - Answers Batonnet, julienne, fine julienne
Batonnet - Answers 2 by 1/4 cut
Julienne - Answers 2 by 1/8 cut
Fine Julienne - Answers 2 by 1/16 cut
Cubes - Answers Large dice, medium dice, small dice, brunoise
Large dice - Answers 3/4"
Medium Dice - Answers 1/2"
Small Dice - Answers 1/4"
Brunoise - Answers 1/8"
Concasse - Answers Crush or grind (ie. tomato)
Tourne - Answers 7 sided football cut
Chiffonade - Answers Fine ribbon cut
Rondelle - Answers Round cut (carrots)
Conventional oven - Answers Compartments where air is heated from the bottom up
Convection oven - Answers Air circulates, even cooking & faster browning
Food processor - Answers Grind, puree, emulsify, crush & knead foods
Standard Recipes - Answers Clear format, ingredients are listed in order of use, control cost, quality &
consistency of products
Recipe - Answers Title,ingredients, amounts, time &temp, yield-how many or how much, method-
directions
1 cup= how many tablespoons - Answers 16
How many teaspoons equal 1 tablespoon - Answers 3
1 pound = how many grams - Answers 454
Portion scoops - Answers The # on the scoop is the # of serving per quart
1 cup = how many fl oz - Answers 8
1 pint= how many cups - Answers 2
1 quart (32 oz) = how many pints - Answers 2
1 gallon (128 oz) = how many quarts - Answers 4
Liquid measurements & ladels - Answers Equipments for liquid or wet
Mise en place - Answers Everything in its place
Saute - Answers Fried quickly in a little hot fat
Braise - Answers Sear food lightly & then stew it slowly in a closed container
Blanch - Answers Cooking something long enough to cook the outside portion only
Temper - Answers Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - Answers Preparing a small amount of food several times during a service period
Dredging - Answers Cooking technique used to coat wet or moist foods w a dry ingredient prior to
cooking
Poaching - Answers Moist heat method used where food is cooked at 160-170*, typically fish
Au jus - Answers W its own natural juices from cooking
Brining - Answers Soak/ saturated in water w salt
Barding - Answers WRAPPED w lean meat or bacon
Larding - Answers INSERTED w fat into meat
Marinating - Answers Soaked in a combination of wet & dry ingredients
Chef or French Knife - Answers All purpose
Paring Knife - Answers Trim veggies & Fruit
Boning Knife - Answers Taking meat / poultry from bone
Serrated knife - Answers cuts bread
Slicer - Answers Cut roasts
Butcher - Answers Scimitar long curved blade
Cleaver - Answers Cuts thru bones
Honing steel - Answers Removes broken pieces and realign the blade
Knife Safety - Answers Knives sharped, wash w soapy water, rinse & sanitize, DONT PUT IN
DISHWASHER/ SOAKING WATER, all knives to fall, dont hand knife to another person
Using Knife - Answers Hold the item, guide the knife, protect your hand
Knife cuts - Answers Mince, slice, sticks, cubes
Sticks - Answers Batonnet, julienne, fine julienne
Batonnet - Answers 2 by 1/4 cut
Julienne - Answers 2 by 1/8 cut
Fine Julienne - Answers 2 by 1/16 cut
Cubes - Answers Large dice, medium dice, small dice, brunoise
Large dice - Answers 3/4"
Medium Dice - Answers 1/2"
Small Dice - Answers 1/4"
Brunoise - Answers 1/8"
Concasse - Answers Crush or grind (ie. tomato)
Tourne - Answers 7 sided football cut
Chiffonade - Answers Fine ribbon cut
Rondelle - Answers Round cut (carrots)
Conventional oven - Answers Compartments where air is heated from the bottom up
Convection oven - Answers Air circulates, even cooking & faster browning
Food processor - Answers Grind, puree, emulsify, crush & knead foods
