TS CULINARY NOCTI EXAM LATEST EXAM
QUESTIONS AND WELL DETAILED ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS | LATEST
UPDATE 2025/26
Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean -CORRECT ANSWER c) micro organisms
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 -CORRECT ANSWER b) unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew -CORRECT ANSWER c) cross contamination
A bulging can means
,a) the can should be discounted
b) should not be used, it could be spoiled
c) the can is overfilled
d) none of the above -CORRECT ANSWER b) should not be used, it could be spoiled
Cans should be rejected if
a) they have rust on them
b) are dented
c) do not have a label on them
d) all of the above -CORRECT ANSWER d) all of the above
One reason you should use color coated cutting boards for raw and cooked foods is
a) Makes work easier
b) Juices can make the floor slippery
c) Each person should have their own cutting board for professionalism
d) The bacteria of raw foods may transfer to the cooked foods -CORRECT ANSWER d)
The bacteria of raw foods may transfer to the cooked foods
When preparing rice pilaf, the correct ratio of liquid to rice is
a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1 -CORRECT ANSWER c) 2 to 1
,A commercial establishment usually does not use dried legumes because
a) They attract mice
b) They are susceptible to temperatures and moisture
c) They have a long preparation period because they require soaking
d) All of the above -CORRECT ANSWER d) All of the above
Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles -CORRECT ANSWER b) rice
Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
d) steaming -CORRECT ANSWER d) steaming
How should cooked pasta be stored?
a) tossed in oil and cover with clear film
b) store uncovered
c) store in water
, d) cover with a damp cloth -CORRECT ANSWER a) tossed in oil and cover with clear
film
By skimming the scum and fat off of a stock, the stock will become
a) more clear
b) thinner
c) darker
d) lighter -CORRECT ANSWER a) more clear
Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid -CORRECT ANSWER b) sache
A sauce that is made with clarified butter, pasteurized yolks, lemon juice, salt and water
is called
a) espagnole
b) veloute
c) hollandaise
d) mayonnaise -CORRECT ANSWER c) hollandaise
Oven timers are used as a/an
a) set cooking time
QUESTIONS AND WELL DETAILED ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS | LATEST
UPDATE 2025/26
Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean -CORRECT ANSWER c) micro organisms
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 -CORRECT ANSWER b) unplug the machine
Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew -CORRECT ANSWER c) cross contamination
A bulging can means
,a) the can should be discounted
b) should not be used, it could be spoiled
c) the can is overfilled
d) none of the above -CORRECT ANSWER b) should not be used, it could be spoiled
Cans should be rejected if
a) they have rust on them
b) are dented
c) do not have a label on them
d) all of the above -CORRECT ANSWER d) all of the above
One reason you should use color coated cutting boards for raw and cooked foods is
a) Makes work easier
b) Juices can make the floor slippery
c) Each person should have their own cutting board for professionalism
d) The bacteria of raw foods may transfer to the cooked foods -CORRECT ANSWER d)
The bacteria of raw foods may transfer to the cooked foods
When preparing rice pilaf, the correct ratio of liquid to rice is
a) 4 to 1
b) 3 to 1
c) 2 to 1
d) 1 to 1 -CORRECT ANSWER c) 2 to 1
,A commercial establishment usually does not use dried legumes because
a) They attract mice
b) They are susceptible to temperatures and moisture
c) They have a long preparation period because they require soaking
d) All of the above -CORRECT ANSWER d) All of the above
Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles -CORRECT ANSWER b) rice
Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
d) steaming -CORRECT ANSWER d) steaming
How should cooked pasta be stored?
a) tossed in oil and cover with clear film
b) store uncovered
c) store in water
, d) cover with a damp cloth -CORRECT ANSWER a) tossed in oil and cover with clear
film
By skimming the scum and fat off of a stock, the stock will become
a) more clear
b) thinner
c) darker
d) lighter -CORRECT ANSWER a) more clear
Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid -CORRECT ANSWER b) sache
A sauce that is made with clarified butter, pasteurized yolks, lemon juice, salt and water
is called
a) espagnole
b) veloute
c) hollandaise
d) mayonnaise -CORRECT ANSWER c) hollandaise
Oven timers are used as a/an
a) set cooking time
