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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Name_________________________________________________________________Date______________________________Block___________.___9.Lard F1___10.Trussing A1___11.# of tablespoons in one ounce Y2___12.To Render M3___13.Mandolin Q2___14.Marbling R115.What is Mirepoix and the ratio of the ingredientsL2___16.Enzymatic browning P3__17Silverskin D3approximately 2 inchesH1.This is accomplished by stacking leaves,rolling them tightly, and then slicing theleaves perpendicular to the roll.I1.food ingredient that is prepared byscraping or cutting from the outer, colorfulskin of unwaxed citrus fruitsJ1.naturally occurring hormone in gaseousform that triggers ripening in fruit.K1.cooking stock: a strongly-flavored stockobtained from cooking fish, meat, orvegetablesL1.Braising: cook method in which food isbrowned, then covered and simmeredwith a small amount of liquid until foodis tender • stewing: sear bite-sized piecesof food, then cover them in liquid andsimmer in a covered potM1.paper that is used as a disposable non-stick surface for bakingN1.cups- 8 pints-16 quart-32 half gallon-64gallon-128O1.originating in Genoa in the Liguriaregion of northern Italy, and traditionallyconsists of crushed garlic, basil, andEuropean pine nuts blended with oliveoil, Parmigiano Reggiano, and Fiore

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Name_________________________________________________________________Date______________________________Block__________.___18.Pesto sauce O1___19.Phyllo dough P1___20.A drupe D121.What is a roux? What are the ingredients? What are the three types of a rouxE1___22.Ethylene gas J1___23.Pilaf Q3___24.Fermentation H2___25.Zester U1__26Parchment paper M1Sardo.P1.dough of paper-thin sheets of unleavenedflour dough separated by a thin film ofbutterQ1.This is accomplished by stacking leaves,rolling them tightly, and then slicing theleaves perpendicular to the roll.R1.white flecks and streaks of fat within thelean sections of meatS1.a technique for moistening the surface ofroasting meat, roasted chicken or otherroasted items, with pan drippings, stock,butter or some other liquidT1.weak stock made by resimmering bonesthat have been used to make stock oncealready.U1.cooking utensil for removing zest fromcitrus fruitV1.mixture of creamed fish, or meat,sometimes combined with breadcrumbs,with a light egg binding. It is usuallypoachedW1.plant in the family Fabaceae, or the fruitor seed of such a plant. Legumes aregrown agriculturally, primarily for theirfood grain seed, for livestock forage andsilage, and as soil-enhancing greenmanure.

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