NOCTI Culinary Study Guide Exam || Most Recent Exam
2026-2027 Actual Complete Real Exam Questions And
Correct Answers (Verified Answers) Already Graded A+
| Guaranteed Success!! Newest Exam | Just Released!!
How many grams in one ounce? - ANSWER-28 grams in one
ounce
What is the difference between a bouquet garni vs. sachet
d'epices? - ANSWER-• Sachet d' epices "bag of spices": a small
cheesecloth sack containing herbs and spices used to add
flavor to stocks. Dried thyme, parsley stems, bay leafs, whole
peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly
used to prepare soup, stock, and various stews.
Define Dry heat cooking methods: - ANSWER-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.
, Define combination cooking methods: - ANSWER-• Braising:
cook method in which food is browned, then covered and
simmered with a small amount of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in
liquid and simmer in a covered pot
Define Blanching - ANSWER-• cooking in an item briefly in
boiling water or hot
fat before finishing or storing it;
Define shocking
• boil an item and quickly take off heat and put
into ice bath
define knife cut batonnet - ANSWER-• a French culinary term
that refers to a
specific type of cut used in preparing vegetables such as
potatoes for use in
other dishes or as an appealing appetizer. 1/4, ¼
and 2inches.
Define knife cut julienne - ANSWER-• 1/8 by 1/8 and 2inches
What is a roux? What are the ingredients? What are the three
types of a roux - 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
• White, blond and brown
2026-2027 Actual Complete Real Exam Questions And
Correct Answers (Verified Answers) Already Graded A+
| Guaranteed Success!! Newest Exam | Just Released!!
How many grams in one ounce? - ANSWER-28 grams in one
ounce
What is the difference between a bouquet garni vs. sachet
d'epices? - ANSWER-• Sachet d' epices "bag of spices": a small
cheesecloth sack containing herbs and spices used to add
flavor to stocks. Dried thyme, parsley stems, bay leafs, whole
peppercorns, whole cloves,
• Bouquet garni: bundle of herbs tied together by string mainly
used to prepare soup, stock, and various stews.
Define Dry heat cooking methods: - ANSWER-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.
, Define combination cooking methods: - ANSWER-• Braising:
cook method in which food is browned, then covered and
simmered with a small amount of liquid until food is tender
• stewing: sear bite-sized pieces of food, then cover them in
liquid and simmer in a covered pot
Define Blanching - ANSWER-• cooking in an item briefly in
boiling water or hot
fat before finishing or storing it;
Define shocking
• boil an item and quickly take off heat and put
into ice bath
define knife cut batonnet - ANSWER-• a French culinary term
that refers to a
specific type of cut used in preparing vegetables such as
potatoes for use in
other dishes or as an appealing appetizer. 1/4, ¼
and 2inches.
Define knife cut julienne - ANSWER-• 1/8 by 1/8 and 2inches
What is a roux? What are the ingredients? What are the three
types of a roux - 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
• White, blond and brown
