NOCTI CULINARY FINAL | ACTUAL QUESTIONS AND ANSWERS | ALREADY PASSED.
Which of the following describes a method of cooking pasta or vegetables so they have a barely tender
consistency? - (answer)al dente
Match the correct number in the diagram below to identify the heel of the he knife. - (answer)
The correct identification of a julienne cut is - (answer)cut into small, thin strips about 1/8- by 1/8- by 2
1/2 inches
Which of the following utensils is used for serving sauce on a chicken? - (answer)measured ladle
Compared to a conventional oven, a convection oven - (answer)cooks at lower temperatures
A refrigerator's temperature should be kept at ______ or below. - (answer)41 degrees Fahrenheit
When receiving a delivery, an employee should verify that the invoice matches the delivery and -
(answer)check the order for damage
Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The bistro received 4
additional gallons of cream from the morning delivery. During the afternoon shift, the kitchen used 3
gallons of cream. The on-hand inventory is now 9 gallons of cream. This is an example of ________
inventory. - (answer)perpetual
What is the best way to put out a grease fire in a frying pan? - (answer)smother the fire
The process of transferring bacteria from one food to another usually by way of unwashed hands,
cutting boards, counter tops, or kitchen tools is called - (answer)cross-contamination
Which of the following greens is used in Caesar salad? - (answer)romaine
When making rice pilaf, the rice is sauteed, then - (answer)baked
Which of the following describes a method of cooking pasta or vegetables so they have a barely tender
consistency? - (answer)al dente
Match the correct number in the diagram below to identify the heel of the he knife. - (answer)
The correct identification of a julienne cut is - (answer)cut into small, thin strips about 1/8- by 1/8- by 2
1/2 inches
Which of the following utensils is used for serving sauce on a chicken? - (answer)measured ladle
Compared to a conventional oven, a convection oven - (answer)cooks at lower temperatures
A refrigerator's temperature should be kept at ______ or below. - (answer)41 degrees Fahrenheit
When receiving a delivery, an employee should verify that the invoice matches the delivery and -
(answer)check the order for damage
Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The bistro received 4
additional gallons of cream from the morning delivery. During the afternoon shift, the kitchen used 3
gallons of cream. The on-hand inventory is now 9 gallons of cream. This is an example of ________
inventory. - (answer)perpetual
What is the best way to put out a grease fire in a frying pan? - (answer)smother the fire
The process of transferring bacteria from one food to another usually by way of unwashed hands,
cutting boards, counter tops, or kitchen tools is called - (answer)cross-contamination
Which of the following greens is used in Caesar salad? - (answer)romaine
When making rice pilaf, the rice is sauteed, then - (answer)baked
