NOCTI Terminology for Culinary Arts Practice Exam with Answers (5 Solved Questions)
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Name_________________________________________________________________Date______________________________Block_________
NOCTI Culinary Arts Matching
Write the code corresponding to the correct match in the space provided.
_
_ 1
.
How many grams in one ounce?B2
_
_
_
2
.
knife cut- chiffonade H1
_
_
_
3
.
Barding J2
_
_
_
4
.
knife cut- tourne G1
_
_
_
5
.
Zest I1
6
.
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 U2
_
_
_
7
.
Sear J3
_ 8 Nappe A3
A1. To tie meat or poultry
with a string
B
1.
"To crush or grind", is a cooking term
meaning to rough chop any ingredient,
usually vegetables
C1. stabilize certain
products
D1. drupe is an
indehiscent fruit in
which an outer fleshy
part surrounds a shell
of hardened endocarp
with a seed inside
E1. • Substance created
by cooking wheat
flour and fat
(traditionally butter).
F
1
.
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.
G
1.
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
NOCTI Culinary Arts Matching
Write the code corresponding to the correct match in the space provided.
_
_ 1
.
How many grams in one ounce?B2
_
_
_
2
.
knife cut- chiffonade H1
_
_
_
3
.
Barding J2
_
_
_
4
.
knife cut- tourne G1
_
_
_
5
.
Zest I1
6
.
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 U2
_
_
_
7
.
Sear J3
_ 8 Nappe A3
A1. To tie meat or poultry
with a string
B
1.
"To crush or grind", is a cooking term
meaning to rough chop any ingredient,
usually vegetables
C1. stabilize certain
products
D1. drupe is an
indehiscent fruit in
which an outer fleshy
part surrounds a shell
of hardened endocarp
with a seed inside
E1. • Substance created
by cooking wheat
flour and fat
(traditionally butter).
F
1
.
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.
G
1.
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
Name_________________________________________________________________Date______________________________Block_________
_
_
.
_
_
_
9
.
Lard F1
_
_
_
1
0
.
Trussing A1
_
_
_
1
1
.
# of tablespoons in one ounce Y2
_
_
_
1
2
.
To Render M3
_
_
_
1
3
.
Mandolin Q2
_
_
_
1
4
.
Marbling R1
15.
What is Mirepoix and the ratio of the ingredients
L2
_
_
_
1
6
.
Enzymatic browning P3
_
_
1
7
Silverskin D3
approximately 2 inches
H
1.
This is accomplished by stacking leaves,
rolling them tightly, and then slicing the
leaves perpendicular to the roll.
I
1
.
food ingredient that is prepared by
scraping or cutting from the outer, colorful
skin of unwaxed citrus fruits
J
1
.
naturally occurring hormone in gaseous
form that triggers ripening in fruit.
K
1.
cooking stock: a strongly-flavored stock
obtained from cooking fish, meat, or
vegetables
L
1.
Braising: cook method in which food is
browned, then covered and simmered
with a small amount of liquid until food
is tender • stewing: sear bite-sized pieces
of food, then cover them in liquid and
simmer in a covered pot
M
1.
paper that is used as a disposable non-
stick surface for baking
N
1.
cups- 8 pints-16 quart-32 half gallon-
64gallon-128
O
1.
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
_
_
.
_
_
_
9
.
Lard F1
_
_
_
1
0
.
Trussing A1
_
_
_
1
1
.
# of tablespoons in one ounce Y2
_
_
_
1
2
.
To Render M3
_
_
_
1
3
.
Mandolin Q2
_
_
_
1
4
.
Marbling R1
15.
What is Mirepoix and the ratio of the ingredients
L2
_
_
_
1
6
.
Enzymatic browning P3
_
_
1
7
Silverskin D3
approximately 2 inches
H
1.
This is accomplished by stacking leaves,
rolling them tightly, and then slicing the
leaves perpendicular to the roll.
I
1
.
food ingredient that is prepared by
scraping or cutting from the outer, colorful
skin of unwaxed citrus fruits
J
1
.
naturally occurring hormone in gaseous
form that triggers ripening in fruit.
K
1.
cooking stock: a strongly-flavored stock
obtained from cooking fish, meat, or
vegetables
L
1.
Braising: cook method in which food is
browned, then covered and simmered
with a small amount of liquid until food
is tender • stewing: sear bite-sized pieces
of food, then cover them in liquid and
simmer in a covered pot
M
1.
paper that is used as a disposable non-
stick surface for baking
N
1.
cups- 8 pints-16 quart-32 half gallon-
64gallon-128
O
1.
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
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National Occupational Competency Testing Institute