NOCTI Culinary Study Guide Questions With
Correct Answers
List and describe the five grand OR MOTHER sauces including the main
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ingredients - CORRECT ANSWER✔✔-• Béchamel (1 tablespoon each of butter and
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|flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter
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and flour; a thick sauce, 3 tablespoons each.)
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• Espagnole (most often a mixture of diced onion, carrots and celery)
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• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
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yolks, lemon juice or vinegar and seasonings)
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• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions,
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mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
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sometimes also added) | |
What is a roux? What are the ingredients? What are the three types of a roux -
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CORRECT ANSWER✔✔-• Substance created by cooking wheat flour and fat
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(traditionally butter). |
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the
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thickening base of a sauce or soup | | | | | |
• White, blond and brown
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What is an Onion Piquet? - CORRECT ANSWER✔✔-• A traditional French culinary
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technique
• Bay leaves, onions and a whole clove
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, What is clarified butter? What two parts do we eliminate? - CORRECT
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ANSWER✔✔-• butter made clear by heating and removing the sediment of milk
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solids
Stock - definition - CORRECT ANSWER✔✔-• Flavored water preparation and
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forms the basis of many dishes, particularly soups and sauces.
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What is the most common liquid used for a stock? - CORRECT ANSWER✔✔-•
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Water
What is Mirepoix and the ratio of the ingredients - CORRECT ANSWER✔✔-• Ratio
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|of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery
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for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
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• a mixture of chopped celery, onions, and carrots
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What is a bouquet garni and what are the five ingredients? - CORRECT
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ANSWER✔✔-• Parsley, thyme, bay leaf, rosemary and tarragon.
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What is the difference between a bouquet garni vs. sachet d'epices? - CORRECT
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ANSWER✔✔-• Sachet d' epices "bag of spices": a small cheesecloth sack
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containing herbs and spices used to add flavor to stocks. Dried thyme, parsley
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stems, bay leafs, whole peppercorns, whole cloves,
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• Bouquet garni: bundle of herbs tied together by string mainly used to prepare
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soup, stock, and various stews.
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Correct Answers
List and describe the five grand OR MOTHER sauces including the main
| | | | | | | | | | | |
ingredients - CORRECT ANSWER✔✔-• Béchamel (1 tablespoon each of butter and
| | | | | | | | | |
|flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter
| | | | | | | | | | | | | | | |
and flour; a thick sauce, 3 tablespoons each.)
| | | | | | |
• Espagnole (most often a mixture of diced onion, carrots and celery)
| | | | | | | | | | | |
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg
| | | | | | | | | | | | |
yolks, lemon juice or vinegar and seasonings)
| | | | | |
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions,
| | | | | | | | | | | |
mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are
| | | | | | | | | | | | | | |
sometimes also added) | |
What is a roux? What are the ingredients? What are the three types of a roux -
| | | | | | | | | | | | | | | | |
CORRECT 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
| | | |
What is an Onion Piquet? - CORRECT ANSWER✔✔-• A traditional French culinary
| | | | | | | | | | | |
technique
• Bay leaves, onions and a whole clove
| | | | | | |
, What is clarified butter? What two parts do we eliminate? - CORRECT
| | | | | | | | | | | |
ANSWER✔✔-• butter made clear by heating and removing the sediment of milk
| | | | | | | | | | | |
solids
Stock - definition - CORRECT ANSWER✔✔-• Flavored water preparation and
| | | | | | | | | |
forms the basis of many dishes, particularly soups and sauces.
| | | | | | | | |
What is the most common liquid used for a stock? - CORRECT ANSWER✔✔-•
| | | | | | | | | | | | |
Water
What is Mirepoix and the ratio of the ingredients - CORRECT ANSWER✔✔-• Ratio
| | | | | | | | | | | |
|of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery
| | | | | | | | | | | | | | |
for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
| | | | | | | | | | | | | |
• a mixture of chopped celery, onions, and carrots
| | | | | | | |
What is a bouquet garni and what are the five ingredients? - CORRECT
| | | | | | | | | | | | |
ANSWER✔✔-• Parsley, thyme, bay leaf, rosemary and tarragon.
| | | | | | |
What is the difference between a bouquet garni vs. sachet d'epices? - CORRECT
| | | | | | | | | | | | |
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.
| | | |
