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NOCTI Culinary Arts Review Exam 2026
-Real Newest Questions And Correct
Answers (Latest Update)
A spicy or pungent relish that is used to enhance the flavor of food:
a) creole
b) salsa
c) garlic
d) herb - correct-answer -salsa
Which is not one of the five basic sauces?
a) brown
b) white
c) gravy
d) veloute - correct-answer -gravy
Cream soups and cream sauces will often begin to break (curdle). What causes
this condition?
A) not enough cream in the recipe
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B) insufficient starch to stabilize the milk
C) cooking temperature too high.
D) failure to thoroughly mix the thickeners - correct-answer -cooking temperature
too high
A strong clear, clarified soup usually made with two kinds of meat.
a) bouillon
b) consommé
c) chowder
d) broth - correct-answer -consommé
Which is not a reason for USDA inspection of meat?
a) to destroy unfit meat
b) to guarantee tenderness
c) to prevent use of harmful substances in meat
d) to prevent false labeling - correct-answer -to guarantee tenderness
The highest quality for the grades of beef listed below is
a) US CHOICE
b) US COMMERCIAL
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c) US STANDARD
d) US CUTTER - correct-answer -US CHOICE
The primary reason for weighing meats when received is
a) the weight will change during storage
b) the cost of the product
c) meat companies always charge a weight different from the weight on the box
d) to make sure the scale is accurate - correct-answer -the cost of the product
Selections on a menu should be decided by:
a) Nutrition, , color, texture, and variety
b) Low cost
c) A and B
d) None of the above - correct-answer -Nutrition, , color, texture, and variety
Rotating stock and using the oldest first is a practice called:
a) LIFO
b) FIFO
c) GRUMPY
d) OPHRA - correct-answer -FIFO
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Deliveries made by food purveyors will come with a
a) requisition
b) balance sheet
c) invoice
d) none of the above - correct-answer -invoice
When handling flatware, you should handle it by
a) bowl
b) handle
c) blade
d) wedge - correct-answer -handle
Which quality is not desirable in buying fresh seafood.
a) firm flesh
b) bright eyes
c) objectionable odor
d) brown gills - correct-answer -objectionable odor
NOCTI Culinary Arts Review Exam 2026
-Real Newest Questions And Correct
Answers (Latest Update)
A spicy or pungent relish that is used to enhance the flavor of food:
a) creole
b) salsa
c) garlic
d) herb - correct-answer -salsa
Which is not one of the five basic sauces?
a) brown
b) white
c) gravy
d) veloute - correct-answer -gravy
Cream soups and cream sauces will often begin to break (curdle). What causes
this condition?
A) not enough cream in the recipe
,2|Page
B) insufficient starch to stabilize the milk
C) cooking temperature too high.
D) failure to thoroughly mix the thickeners - correct-answer -cooking temperature
too high
A strong clear, clarified soup usually made with two kinds of meat.
a) bouillon
b) consommé
c) chowder
d) broth - correct-answer -consommé
Which is not a reason for USDA inspection of meat?
a) to destroy unfit meat
b) to guarantee tenderness
c) to prevent use of harmful substances in meat
d) to prevent false labeling - correct-answer -to guarantee tenderness
The highest quality for the grades of beef listed below is
a) US CHOICE
b) US COMMERCIAL
,3|Page
c) US STANDARD
d) US CUTTER - correct-answer -US CHOICE
The primary reason for weighing meats when received is
a) the weight will change during storage
b) the cost of the product
c) meat companies always charge a weight different from the weight on the box
d) to make sure the scale is accurate - correct-answer -the cost of the product
Selections on a menu should be decided by:
a) Nutrition, , color, texture, and variety
b) Low cost
c) A and B
d) None of the above - correct-answer -Nutrition, , color, texture, and variety
Rotating stock and using the oldest first is a practice called:
a) LIFO
b) FIFO
c) GRUMPY
d) OPHRA - correct-answer -FIFO
, 4|Page
Deliveries made by food purveyors will come with a
a) requisition
b) balance sheet
c) invoice
d) none of the above - correct-answer -invoice
When handling flatware, you should handle it by
a) bowl
b) handle
c) blade
d) wedge - correct-answer -handle
Which quality is not desirable in buying fresh seafood.
a) firm flesh
b) bright eyes
c) objectionable odor
d) brown gills - correct-answer -objectionable odor
