NOCTI CULINARY ARTS REVIEW QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026

NOCTI CULINARY ARTS REVIEW QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026 micro organisms - Answers 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 - Answers 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 - Answers 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 - Answers 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 - Answers 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 - Answers 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 - Answers 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 - Answers All of the above Which of the following is not a pasta product? a) tortellini b) rice c) elbow macaroni d) egg noodles - Answers rice Which method of cooking will preserve the most nutrients? a) frying b) baking c) boiling d) steaming - Answers 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 - Answers 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 - Answers a) more clear Herbs tied in a cheesecloth are called a) julienne b) sache c) chaud froid - Answers 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 - Answers hollandaise Oven timers are used as a/an a) set cooking time b) guide for cooking c) temperature recovery time d) none of the above - Answers guide for cooking The most common inventory method is called a) PULL b) PAR c) FIFO d) LIFO - Answers FIFO When storing chemicals, they a) Are stored in their original containers on the floor b) Are stored in bulk at the location of use c) Are stored separately from food d) may be stored with food if in their original container - Answers Are stored separately from food When grease spills on the floor, you should a) lay paper towel down over it b) pour salt over it c) clean it up when you get a chance d) wipe it up immediately - Answers wipe it up immediately A three compartment sink for pots and pans consist of hot soapy water, hot rinse water, and a) water with ammonia b) hot water with iodine c) water with a sanitizer solution d) water with a drying agent - Answers water with a sanitizer solution If the dishwashing machine jams, you should a) reach in and find what is wrong with it b) complain to the supervisor c) shut off the power and hot water d) wash dishes by hand - Answers shut off the power and hot water The first and most important step to cleaning a slicer is a) remove all jewelry b) unplug the machine c) turn it off d) sanitize all parts - Answers unplug the machine If an accident happens in the kitchen, you must immediately a) report it to your supervisor b) go to the hospital c) apply first aid and return to work d) go home - Answers report it to your supervisor In the preparation of beef consommé, egg whites are used as a/an ______agent a) clarifying b) emulsifying c) thickening d) adhesive - Answers Clarifying The difference between New England and Manhattan Clam Chowder is the use of a) onions b) carrots c) celery d) cream - Answers cream A spicy or pungent relish that is used to enhance the flavor of food: a) creole b) salsa c) garlic d) herb - Answers salsa Which is not one of the five basic sauces? a) brown b) white c) gravy d) veloute - Answers gravy Cream soups and cream sauces will often begin to break (curdle). What causes this condition? A) not enough cream in the recipe B) insufficient starch to stabilize the milk C) cooking temperature too high. D) failure to thoroughly mix the thickeners - Answers cooking temperature too high A strong clear, clarified soup usually made with two kinds of meat. a) bouillon b) consommé c) chowder d) broth - Answers consommé Which is not a reason for USDA inspection of meat? a) to destroy unfit meat b) to guarantee tenderness c) to prevent use of harmful substances in meat d) to prevent false labeling - Answers to guarantee tenderness The highest quality for the grades of beef listed below is a) US CHOICE b) US COMMERCIAL c) US STANDARD d) US CUTTER - Answers US CHOICE The primary reason for weighing meats when received is a) the weight will change during storage b) the cost of the product c) meat companies always charge a weight different from the weight on the box d) to make sure the scale is accurate - Answers the cost of the product Selections on a menu should be decided by: a) Nutrition, , color, texture, and variety b) Low cost c) A and B d) None of the above - Answers Nutrition, , color, texture, and variety Rotating stock and using the oldest first is a practice called: a) LIFO b) FIFO c) GRUMPY d) OPHRA - Answers FIFO Deliveries made by food purveyors will come with a a) requisition b) balance sheet c) invoice d) none of the above - Answers invoice When handling flatware, you should handle it by a) bowl b) handle c) blade d) wedge - Answers handle Which quality is not desirable in buying fresh seafood. a) firm flesh b) bright eyes c) objectionable odor d) brown gills - Answers objectionable odor When using the duplicate guest check system, the duplicate copy is given to a) hostess b) customer c) cashier d) kitchen - Answers kitchen Products that are delivered damaged should be a) refused b) accepted and distributor called c) given back to the salesman d) thrown away - Answers refused 15% gratuity on a bill of $200 is a) $40.00 b) $33.75 c) $30.00 ( 200 X .15) d) $15.00 - Answers $30.00 ( 200 X .15) In American table service, any food item when possible, is served from a) the left of the guest b) the right of the guest c) neither side d) does not matter - Answers the left of the guest Suggestive selling techniques can lead to a) poor comment cards b) fewer covers, fewer tips c) angry customers d) higher sales - Answers higher sales Knowledgeable servers are also good salespeople because they a) can describe different foods for sale b) can talk to the hostess about seating c) can handle customer complaints d) know what they are doing - Answers can describe different foods for sale Customer complaints offer opportunities for a) the server to learn from their mistakes b) the tools to know how to cook for the customers c) the organization to improve their service d) the guest to get free meals - Answers The organization to improve their service What is the proper order for service? a) Salad, entrée, soup, dessert b) Entrée, salad, rolls, beverage c) Soup, salad, entrée, dessert d) None of the above - Answers Soup, salad, entrée, dessert A function guarantee is a) a date for the function b) a deposit for the function c) a minimum number of people expected and for which payment will be made d) the time the dinner will be served - Answers a minimum number of people expected and for which payment will be made Du jour in French means a) with ice cream b) the special c) of the day d) none of the above - Answers Of the day The greatest advantage to a limited menu is a) no waste b) Getting better employees c) Increase food quality d) The speed and production of service - Answers The speed and production of service Good customer relations include a) Controlling one's temper and remaining calm in a heated discussion b) Not hesitating to admit a mistake c) Both A and B d) None of the above - Answers Both A and B The straight dough method is a) blending flour, fat, and sugar b) creaming fats and sugars c) combining all the ingredients and mix d) blending liquid, yeast, and part of the flour - Answers combining all the ingredients and mix Bread flour is generally used for most breads and rolls and is milled from a) hard wheat b) soft wheat c) bran d) whole wheat - Answers hard wheat The primary leavening agent in the production of cakes is a) liquids b) eggs c) baking powder d) baking soda - Answers baking soda The leavening agent used in cake doughnuts is a) baking powder b) baking soda c) yeast d) cream of tartar - Answers baking soda Which of the following is leavened with egg white foam? a) angel food cakes b) meringues c) soufflés d) all of the above - Answers d) all of the above The sweetening agent that is secured by concentrating the juice of the sugar cane is a) 10 X sugar b) Brown sugar c) Molasses d) Fructose - Answers Molasses New York style cheesecake is prepared with _____ cheese. a) cream b) cheddar c) swiss d) ricotta - Answers ricotta The consistency of frosting may be adjusted by the addition of a) butter b) liquid c) sugar d) all of the above. - Answers all of the above. In the original pound cake recipe, if 3 pounds of shortening and 3 pounds of flour are used, the amount of sugar used is a) 1 b) 1 ½ c) 3 d) 6 - Answers 3 One teaspoon equals a) ½ tablespoon b) 2 tablespoons c) 1/3 tablespoons d) None of the above - Answers None of the above The number 4 on a ladle handle means a) 4 servings b) 4 ounces c) 4 cups d) 4 quarts - Answers 4 ounces The cost of ingredients is $1.20 and the food cost is 30 %. The final selling price is a) $0.40 b) $2.50 c) $3.60 d) $3.90 - Answers $3.60 Which of the following is NOT an herb a) basil b) oregano c) mint d) salt - Answers d) salt The five categories of essential nutrients are a) meat, water fruit, vegetables, and grains