NOCTI CULINARY FINAL EXAM
Standard Recipes - ANSWER Clear format, ingredients are listed in order of use, control cost,
quality & consistency of products
Recipe - ANSWER Title,ingredients, amounts, time &temp, yield-how many or how much,
method-directions
1 cup= how many tablespoons - ANSWER 16
How many teaspoons equal 1 tablespoon - ANSWER 3
1 pound = how many grams - ANSWER 454
Portion scoops - ANSWER The # on the scoop is the # of serving per quart
1 cup = how many fl oz - ANSWER 8
1 pint= how many cups - ANSWER 2
1 quart (32 oz) = how many pints - ANSWER 2
1 gallon (128 oz) = how many quarts - ANSWER 4
Liquid measurements & ladels - ANSWER Equipments for liquid or wet
Mise en place - ANSWER Everything in its place
Saute - ANSWER Fried quickly in a little hot fat
Braise - ANSWER Sear food lightly & then stew it slowly in a closed container
Blanch - ANSWER Cooking something long enough to cook the outside portion only
Temper - ANSWER Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - ANSWER Preparing a small amount of food several times during a service
period
Dredging - ANSWER Cooking technique used to coat wet or moist foods w a dry ingredient
prior to cooking
, Poaching - ANSWER Moist heat method used where food is cooked at 160-170*, typically
fish
Au jus - ANSWER W its own natural juices from cooking
Brining - ANSWER Soak/ saturated in water w salt
Barding - ANSWER WRAPPED w lean meat or bacon
Larding - ANSWER INSERTED w fat into meat
Marinating - ANSWER Soaked in a combination of wet & dry ingredients
Chef or French Knife - ANSWER All purpose
Paring Knife - ANSWER Trim veggies & Fruit
Boning Knife - ANSWER Taking meat / poultry from bone
Serrated knife - ANSWER cuts bread
Slicer - ANSWER Cut roasts
Butcher - ANSWER Scimitar long curved blade
Cleaver - ANSWER Cuts thru bones
Honing steel - ANSWER Removes broken pieces and realign the blade
Knife Safety - ANSWER Knives sharped, wash w soapy water, rinse & sanitize, DONT PUT IN
DISHWASHER/ SOAKING WATER, all knives to fall, dont hand knife to another person
Using Knife - ANSWER Hold the item, guide the knife, protect your hand
Knife cuts - ANSWER Mince, slice, sticks, cubes
Sticks - ANSWER Batonnet, julienne, fine julienne
Batonnet - ANSWER 2 by 1/4 cut
Julienne - ANSWER 2 by 1/8 cut
Fine Julienne - ANSWER 2 by 1/16 cut
Cubes - ANSWER Large dice, medium dice, small dice, brunoise
Large dice - ANSWER 3/4"
Standard Recipes - ANSWER Clear format, ingredients are listed in order of use, control cost,
quality & consistency of products
Recipe - ANSWER Title,ingredients, amounts, time &temp, yield-how many or how much,
method-directions
1 cup= how many tablespoons - ANSWER 16
How many teaspoons equal 1 tablespoon - ANSWER 3
1 pound = how many grams - ANSWER 454
Portion scoops - ANSWER The # on the scoop is the # of serving per quart
1 cup = how many fl oz - ANSWER 8
1 pint= how many cups - ANSWER 2
1 quart (32 oz) = how many pints - ANSWER 2
1 gallon (128 oz) = how many quarts - ANSWER 4
Liquid measurements & ladels - ANSWER Equipments for liquid or wet
Mise en place - ANSWER Everything in its place
Saute - ANSWER Fried quickly in a little hot fat
Braise - ANSWER Sear food lightly & then stew it slowly in a closed container
Blanch - ANSWER Cooking something long enough to cook the outside portion only
Temper - ANSWER Warming cream and eggs so the yolks dont overcook or scramble
Batch cooking - ANSWER Preparing a small amount of food several times during a service
period
Dredging - ANSWER Cooking technique used to coat wet or moist foods w a dry ingredient
prior to cooking
, Poaching - ANSWER Moist heat method used where food is cooked at 160-170*, typically
fish
Au jus - ANSWER W its own natural juices from cooking
Brining - ANSWER Soak/ saturated in water w salt
Barding - ANSWER WRAPPED w lean meat or bacon
Larding - ANSWER INSERTED w fat into meat
Marinating - ANSWER Soaked in a combination of wet & dry ingredients
Chef or French Knife - ANSWER All purpose
Paring Knife - ANSWER Trim veggies & Fruit
Boning Knife - ANSWER Taking meat / poultry from bone
Serrated knife - ANSWER cuts bread
Slicer - ANSWER Cut roasts
Butcher - ANSWER Scimitar long curved blade
Cleaver - ANSWER Cuts thru bones
Honing steel - ANSWER Removes broken pieces and realign the blade
Knife Safety - ANSWER Knives sharped, wash w soapy water, rinse & sanitize, DONT PUT IN
DISHWASHER/ SOAKING WATER, all knives to fall, dont hand knife to another person
Using Knife - ANSWER Hold the item, guide the knife, protect your hand
Knife cuts - ANSWER Mince, slice, sticks, cubes
Sticks - ANSWER Batonnet, julienne, fine julienne
Batonnet - ANSWER 2 by 1/4 cut
Julienne - ANSWER 2 by 1/8 cut
Fine Julienne - ANSWER 2 by 1/16 cut
Cubes - ANSWER Large dice, medium dice, small dice, brunoise
Large dice - ANSWER 3/4"
