Download NOCTI Culinary Study Guide Exam: Essential Culinary Terms and Techniques and more Exams Culinary Arts in PDF only on Docsity!
NOCTI Culinary Study Guide Exam
Latest Version Year 2025 Revised
List and describe the five grand OR MOTHER sauces including the
main ingredients - Correct Ans: ✅
- 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 Ans: ✅
- 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 Ans: ✅
- A traditional French culinary technique
- Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? - Correct
Ans: ✅• butter made clear by heating and removing the sediment of milk solids
Stock - definition - Correct Ans: ✅• 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 Ans:
✅• Water
What is Mirepoix and the ratio of the ingredients - Correct Ans: ✅
- 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
Ans: ✅• Parsley, thyme, bay leaf, rosemary and tarragon.
What is the difference between a bouquet garni vs. sachet d'epices?
- Correct Ans: ✅
- Sachet d' epices "bag of spices": a small cheesecloth sack containing herbs and spices used to add flavor to stocks. Dried
- boil an item and quickly take off heat and put into ice bath
define knife cut batonnet - Correct Ans: ✅• a French culinary term that refers to a specific type of cut used in preparing vegetables such as potatoes for use in other dishes or as an appealing appetizer. 1/4, ¼ and 2inches.
Define knife cut julienne - Correct Ans: ✅• 1/8 by 1/8 and 2inches
knife cut chiffonade - Correct Ans: ✅• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut brunois - Correct Ans: ✅• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
knife cut tourne - Correct Ans: ✅An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
Caramelization - Correct Ans: ✅browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor
carry-over cooking? - Correct Ans: ✅food retains heat and continues to cook even after being removed from the source of heat.
concasse' - Correct Ans: ✅"to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables
coulis - Correct Ans: ✅form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces.
degalze - Correct Ans: ✅to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve
degrasser - Correct Ans: ✅To skim, and / or to remove the fatty film that forms over soups, consommés
remouillage - Correct Ans: ✅weak stock made by resimmering bones that have been used to make stock once already.
depouillage - Correct Ans: ✅cleaning of a sauce is the most important process in building a sauce. Depouillage as it is applied to sauces, is the removal of all fat and impurities from the flour and stock in the sauce.
define herbs and spices - Correct Ans: ✅herbs: any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant, from a "spice", a product from another part of the plant, including seeds, berries, bark, roots and fruits.
Spice:
jus lie - Correct Ans: ✅referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
lard - Correct Ans: ✅pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.
legumes - Correct Ans: ✅plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil- enhancing green manure.
mandolin - Correct Ans: ✅cooking utensil used for slicing and for cutting juliennes ; with suitable attachments, it can make crinkle-cuts
marbling - Correct Ans: ✅white flecks and streaks of fat within the lean sections of meat
marinade - Correct Ans: ✅liquid solution that you soak foods, particularly meats in before cooking
mayonnaise ingredients - Correct Ans: ✅stable emulsion of oil, egg yolk and either vinegar or lemon juice
mousseline - Correct Ans: ✅a light sauce, made by adding whipped cream or egg whites to hollandaise sauce
mousse - Correct Ans: ✅prepared food that incorporates air bubbles to give it a light and airy texture
nappe - Correct Ans: ✅means to lightly coat food with a sauce so it completely covers the food with a thin even layer.
parchment paper - Correct Ans: ✅paper that is used as a disposable non-stick surface for baking
pesto sauce - Correct Ans: ✅originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano, and Fiore Sardo.
phyllo dough - Correct Ans: ✅dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter
pilaf - Correct Ans: ✅dish in which rice is cooked in a seasoned broth.
temper - Correct Ans: ✅stabilize certain products
terrine - Correct Ans: ✅describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china
trussing - Correct Ans: ✅To tie meat or poultry with a string
vinaigrette dressing - Correct Ans: ✅Red wine and mustard based vinaigrette dressing
zest - Correct Ans: ✅food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits
zester - Correct Ans: ✅cooking utensil for removing zest from citrus fruit
five types of salad - Correct Ans: ✅
- Fruit salad
- Veggie salad
- Meat salad
- Pasta salad
4 parts of salad - Correct Ans: ✅base. body. garnish. dressing
barding - Correct Ans: ✅Barding is a technique for cooking meats where the meat is wrapped in a layer of fat before cooking it.
basting - Correct Ans: ✅a technique for moistening the surface of roasting meat, roasted chicken or other roasted items, with pan drippings, stock, butter or some other liquid
cream - Correct Ans: ✅fatty part of milk: a high-fat liquid product separated from milk
dollop - Correct Ans: ✅small gob
drupe - Correct Ans: ✅drupe is an indehiscent fruit in which an outer fleshy part surrounds a shell of hardened endocarp with a seed inside
enzymatic browning - Correct Ans: ✅chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color
freestone - Correct Ans: ✅fruit containing a pit, also referred to as a stone, that does not become attached or cling to the pulpy
ethylene gas - Correct Ans: ✅naturally occurring hormone in gaseous form that triggers ripening in fruit.
