CULINARY NOCTI EXAM NEWEST 2024 ACTUAL

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CULINARY NOCTI EXAM NEWEST 2024 ACTUAL

EXAM COMPLETE 140 QUESTIONS AND CORRECT

DETAILED ANSWERS (VERIFIED ANSWERS )

|ALREADY GRADED A+

A spicy or pungent relish that is used to enhance the flavor of

food:

• creole
• salsa
• garlic
• herb - ANSWER- b) salsa

Which is not one of the five basic sauces?

• brown
• white
• gravy
• veloute - ANSWER- c) gravy

Cream soups and cream sauces will often begin to break (curdle). What causes this condition?

• not enough cream in the recipe
• insufficient starch to stabilize the milk 1 / 4

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• cooking temperature too high.
• failure to thoroughly mix the thickeners - ANSWER- C)

cooking temperature too high

A strong clear, clarified soup usually made with two kinds of meat.

• bouillon
• consommé
• chowder
• broth - ANSWER- b) consommé

Which is not a reason for USDA inspection of meat?

• to destroy unfit meat
• to guarantee tenderness
• to prevent use of harmful substances in meat
• to prevent false labeling - ANSWER- b) to guarantee

tenderness

The highest quality for the grades of beef listed below is

a) US CHOICE

b) US COMMERCIAL

c) US STANDARD 2 / 4

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d) US CUTTER - ANSWER- a) US CHOICE

The primary reason for weighing meats when received is

• the weight will change during storage
• the cost of the product
• meat companies always charge a weight different from the

weight on the box

• to make sure the scale is accurate - ANSWER- b) the cost of

the product

Selections on a menu should be decided by:

a) Nutrition, , color, texture, and variety

b) Low cost

c) A and B

d) None of the above - ANSWER- a) Nutrition, , color, texture,

and variety

Rotating stock and using the oldest first is a practice called:

a) LIFO

b) FIFO

c) GRUMPY

d) OPHRA - ANSWER- b) FIFO 3 / 4

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Deliveries made by food purveyors will come with a

• requisition
• balance sheet
• invoice
• none of the above - ANSWER- c) invoice

When handling flatware, you should handle it by

• bowl
• handle
• blade
• wedge - ANSWER- b) handle

Which quality is not desirable in buying fresh seafood.

• firm flesh
• bright eyes
• objectionable odor
• brown gills - ANSWER- c) objectionable odor

When using the duplicate guest check system, the duplicate copy is given to

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