NOCTI Culinary Study Guide Exam 2026 Actual
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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.
Choose an answer
List and describe the five grand OR
1 Define Dry heat cooking methods: 2 MOTHER sauces including the main
ingredients
, 3 Define knife cut julienne 4 Stock - definition
Don't know?
Terms in this set (75)
List and describe the five grand OR • Béchamel (1 tablespoon each of butter and flour
MOTHER sauces including the main per 1 cup of milk; a medium sauce would use 2
ingredients 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 • Substance created by cooking wheat flour and
ingredients? What are the three fat (traditionally butter).
types of a roux • Base for sauce: a mixture of flour and fat that is
cooked briefly and used as the thickening base
of a sauce or soup
• White, blond and brown
What is an Onion Piquet? • A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two • butter made clear by heating and removing the
parts do we eliminate? sediment of milk solids
Newest Questions and Correct Answers (Latest
Update) (Verified Answers by
Expert)
Save
Practice questions for this set
Learn 1 /7 Study with Learn
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.
Choose an answer
List and describe the five grand OR
1 Define Dry heat cooking methods: 2 MOTHER sauces including the main
ingredients
, 3 Define knife cut julienne 4 Stock - definition
Don't know?
Terms in this set (75)
List and describe the five grand OR • Béchamel (1 tablespoon each of butter and flour
MOTHER sauces including the main per 1 cup of milk; a medium sauce would use 2
ingredients 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 • Substance created by cooking wheat flour and
ingredients? What are the three fat (traditionally butter).
types of a roux • Base for sauce: a mixture of flour and fat that is
cooked briefly and used as the thickening base
of a sauce or soup
• White, blond and brown
What is an Onion Piquet? • A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two • butter made clear by heating and removing the
parts do we eliminate? sediment of milk solids
