NOCTI Terminology for Culinary Arts Practice Exam with Answers (5 Solved Questions)

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Name_________________________________________________________________Date______________________________Block_________NOCTI Culinary Arts MatchingWrite 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 I16.Base for sauce: a mixture of flour and fat that iscooked briefly and used as the thickening base of asauce or soup • White, blond and brown U2___7.Sear J3_8 Nappe A3A1.To tie meat or poultrywith a stringB1."To crush or grind", is a cooking termmeaning to rough chop any ingredient,usually vegetablesC1.stabilize certainproductsD1.drupe is anindehiscent fruit inwhich an outer fleshypart surrounds a shellof hardened endocarpwith a seed insideE1.• Substance createdby cooking wheatflour and fat(traditionally butter).F1.pig fat in both its rendered andunrendered forms. Lard was commonlyused in many cuisines as a cooking fat orshortening, or as a spread similar tobutter.G1.An oblong-shaped cut for vegetablessuch as carrots, potatoes or squash thatprovides a distinctive and consistentappearance to the food item being served.When preparing a Tournée Cut, thevegetable is trimmed to a length of

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