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NOCTI Culinary Study Guide 2026-
Actual Well Revised Questions With
Perfect Solutions (Latest
Update)
List and describe the five grand OR MOTHER sauces including the main ingredients
- correct-answer -• Béchamel (1 tablespoon each of butter and flour per 1 cup of
milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick
sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
yolks, lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions,
mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
What is a roux? What are the ingredients? What are the three types of a roux -
correct-answer -• Substance created by cooking wheat flour and fat (traditionally
butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
thickening base of a sauce or soup
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• White, blond and brown
What is an Onion Piquet? - correct-answer -• A traditional French culinary
technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - correct-answer -•
butter made clear by heating and removing the sediment of milk solids
Stock - definition - correct-answer -• Flavored water preparation and forms the
basis of many dishes, particularly soups and sauces.
What is the most common liquid used for a stock? - correct-answer -• Water
What is Mirepoix and the ratio of the ingredients - correct-answer -• Ratio of 8
ounces of chopped onions to 4 ounces each of chopped carrots and celery for a
basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
NOCTI Culinary Study Guide 2026-
Actual Well Revised Questions With
Perfect Solutions (Latest
Update)
List and describe the five grand OR MOTHER sauces including the main ingredients
- correct-answer -• Béchamel (1 tablespoon each of butter and flour per 1 cup of
milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick
sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
yolks, lemon juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions,
mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
sometimes also added)
What is a roux? What are the ingredients? What are the three types of a roux -
correct-answer -• Substance created by cooking wheat flour and fat (traditionally
butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
thickening base of a sauce or soup
, 2|Page
• White, blond and brown
What is an Onion Piquet? - correct-answer -• A traditional French culinary
technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - correct-answer -•
butter made clear by heating and removing the sediment of milk solids
Stock - definition - correct-answer -• Flavored water preparation and forms the
basis of many dishes, particularly soups and sauces.
What is the most common liquid used for a stock? - correct-answer -• Water
What is Mirepoix and the ratio of the ingredients - correct-answer -• Ratio of 8
ounces of chopped onions to 4 ounces each of chopped carrots and celery for a
basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
• a mixture of chopped celery, onions, and carrots
