NOCTI Culinary Arts Review Exam
Questions with Revised Answers
All Correct
Fresh yeast can be destroyed by
a) chilling
b) exposing them to oxygen enrich atmosphere
c) heating to 136
d) adding sugar - Answer- c) heating to 136
Conditioning of the gluten during mixing is called
a) fermentation
b) development
c) aging
d) molding - Answer- b) development
Of the following pies, which involves the baking of the crust with the filling?
a) lemon meringue
b) coconut cream
c) egg custard
d) lemon chiffon - Answer- c) egg custard
If a recipe calls for chocolate base and one uses cocoa, one must add what ingredient
to the mix?
a) shortening
b) milk
c) water
d) baking soda - Answer- a) shortening
One way to keep the shape and nutrition when cooking fruit is to
a) poach
b) saute
c) deep fry - Answer- a) Poach
In preparation of making croquettes, eggs are used as a/an _____ agent
a) clarifying
b) adhesive
c) thickening. - Answer- b) adhesive
,When storing cooked and properly cooled pasta you should
a) store in water
b) store uncovered
c) cover with a damp cloth - Answer- c) Cover with a damp cloth
The ratio of water to converted rice is
a) 1 to 1
b) 2 to 1
c) 3 to 1 - Answer- b) 2 to 1
When cooking dry legumes , they should
a) simmer
b) boil
c) stew - Answer- b) boil
Which is not considered a pasta?
a) macaroni
b) lasagna
c) rice - Answer- c) rice
The best way to preserve the nutrients in a potato is to
a) boil
b) bake
c) fry - Answer- a) boil
When making rice pilaf, the rice is _____ then _____
a) sautéed, baked
b) browned, steamed
c) boiled, baked - Answer- a) sautéed, baked
A baked potato is ready to serve when it feels
a) soft and mealy
b) firm to the bite
c) crisp and dry - Answer- c) crisp and dry
What type of rice is preferred for oriental dishes
a) wild
b) brown
c) short - Answer- c) short
Standard cheesecake is prepared with _____ cheese.
a) cream
b) ricotta
c) cottage - Answer- a) cream
, The difference in Manhattan and New England clam chowder is
a) cream
b) carrots
c) celery - Answer- a)ream
When making stocks, skimming the fat and scum off the top makes a _____ stock
a) darker
b) clearer
c) richer - Answer- b) clearer
Equal parts flour and fat produce
a) pate a choux
b) roux
c) crème Brule - Answer- b) roux
How many 5 ounce portions of soup would be yielded from 2 quarts of soup
a) 12
b) 13
c) 11 - Answer- a) 12
Which liquid will produce a nutritious sauce
a) vegetable water
b) tap water
c) distilled water - Answer- a) vegetable water
Herbs that are tied together in cheesecloth and added to a liquid are called
a) chaud froid
b) bouquet garni
c) brochette - Answer- b) bouquet garni
micro organisms - Answer- Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
When cleaning the slicer, you must first
a) take all removable pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade - Answer- unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
Questions with Revised Answers
All Correct
Fresh yeast can be destroyed by
a) chilling
b) exposing them to oxygen enrich atmosphere
c) heating to 136
d) adding sugar - Answer- c) heating to 136
Conditioning of the gluten during mixing is called
a) fermentation
b) development
c) aging
d) molding - Answer- b) development
Of the following pies, which involves the baking of the crust with the filling?
a) lemon meringue
b) coconut cream
c) egg custard
d) lemon chiffon - Answer- c) egg custard
If a recipe calls for chocolate base and one uses cocoa, one must add what ingredient
to the mix?
a) shortening
b) milk
c) water
d) baking soda - Answer- a) shortening
One way to keep the shape and nutrition when cooking fruit is to
a) poach
b) saute
c) deep fry - Answer- a) Poach
In preparation of making croquettes, eggs are used as a/an _____ agent
a) clarifying
b) adhesive
c) thickening. - Answer- b) adhesive
,When storing cooked and properly cooled pasta you should
a) store in water
b) store uncovered
c) cover with a damp cloth - Answer- c) Cover with a damp cloth
The ratio of water to converted rice is
a) 1 to 1
b) 2 to 1
c) 3 to 1 - Answer- b) 2 to 1
When cooking dry legumes , they should
a) simmer
b) boil
c) stew - Answer- b) boil
Which is not considered a pasta?
a) macaroni
b) lasagna
c) rice - Answer- c) rice
The best way to preserve the nutrients in a potato is to
a) boil
b) bake
c) fry - Answer- a) boil
When making rice pilaf, the rice is _____ then _____
a) sautéed, baked
b) browned, steamed
c) boiled, baked - Answer- a) sautéed, baked
A baked potato is ready to serve when it feels
a) soft and mealy
b) firm to the bite
c) crisp and dry - Answer- c) crisp and dry
What type of rice is preferred for oriental dishes
a) wild
b) brown
c) short - Answer- c) short
Standard cheesecake is prepared with _____ cheese.
a) cream
b) ricotta
c) cottage - Answer- a) cream
, The difference in Manhattan and New England clam chowder is
a) cream
b) carrots
c) celery - Answer- a)ream
When making stocks, skimming the fat and scum off the top makes a _____ stock
a) darker
b) clearer
c) richer - Answer- b) clearer
Equal parts flour and fat produce
a) pate a choux
b) roux
c) crème Brule - Answer- b) roux
How many 5 ounce portions of soup would be yielded from 2 quarts of soup
a) 12
b) 13
c) 11 - Answer- a) 12
Which liquid will produce a nutritious sauce
a) vegetable water
b) tap water
c) distilled water - Answer- a) vegetable water
Herbs that are tied together in cheesecloth and added to a liquid are called
a) chaud froid
b) bouquet garni
c) brochette - Answer- b) bouquet garni
micro organisms - Answer- Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
When cleaning the slicer, you must first
a) take all removable pieces off
b) unplug the machine
c) ask the supervisor
d) close the blade - Answer- unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
