TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+, Exams of Culinary Arts

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TS CULINARY NOCTI EXAM LATEST EXAM QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFIED ANSWERS | NEWEST VERSION 2024 The straight dough method is a) blending flour, fat, and sugar b) creaming fats and sugars c) combining all the ingredients and mix d) blending liquid, yeast, and part of the flour ------CORRECT ANSWER----- ----------c) combining all the ingredients and mix Bread flour is generally used for most breads and rolls and is milled from a) hard wheat b) soft wheat c) bran d) whole wheat ------CORRECT ANSWER---------------a) hard wheat The primary leavening agent in the production of cakes is a) liquids b) eggs c) baking powder d) baking soda ------CORRECT ANSWER---------------b) baking soda The leavening agent used in cake doughnuts is a) baking powder b) baking soda c) yeast d) cream of tartar ------CORRECT ANSWER---------------b) baking soda Which of the following is leavened with egg white foam? a) angel food cakes b) meringues c) soufflés d) all of the above ------CORRECT ANSWER---------------d) all of the above The sweetening agent that is secured by concentrating the juice of the sugar cane is a) 10 X sugar b) Brown sugar c) Molasses d) Fructose ------CORRECT ANSWER---------------c) Molasses New York style cheesecake is prepared with _____ cheese. a) cream b) cheddar c) swiss d) ricotta ------CORRECT ANSWER---------------d) ricotta The consistency of frosting may be adjusted by the addition of a) butter b) liquid c) sugar d) all of the above. ------CORRECT ANSWER---------------d) all of the above. In the original pound cake recipe, if 3 pounds of shortening and 3 pounds of flour are used, the amount of sugar used is a) 1 b) 1 ½ c) 3 Poaching temperature is approximately a) 212 b) 195 c) 165 d) 125 ------CORRECT ANSWER---------------c) 165 When interviewing for employees, it is permissible to ask a) work experience b) age, sexual preference c) marital status d) religious affiliation ------CORRECT ANSWER---------------a) work experience Good traits of a leader should be: a) sex, age, and weight b) money, extrovertism c) empathy, self-awareness, and objectivity d) empathy, education, and money ------CORRECT ANSWER---------------c) empathy, self-awareness, and objectivity What is the first consideration a supervisor should have if an employee is injured on the job? a) cover the shift b) secure medical attention c) let employee go home for the rest of the day d) Correct the condition that led to the accident ------CORRECT ANSWER-- -------------d) Correct the condition that led to the accident What is a garnish? a) An inexpensive piece of food b) An artistic complementing of a food item with other food items c) A sauce that covers the food d) Mixing of two food items ------CORRECT ANSWER---------------b) An artistic complementing of a food item with other food items Which is not considered a sandwich? a) hamburger b) BLT c) Pizza d) Sub ------CORRECT ANSWER---------------c) Pizza Al dente means: a) Resistance to the bite b) With cheese c) Served individual d) With cream ------CORRECT ANSWER---------------a) Resistance to the bite To retain color when cooking red cabbage you must a) simmer in a covered pan b) add acid c) add alkaline d) use lots of water ------CORRECT ANSWER---------------b) add acid Standard breading procedure is a) fresh bread crumbs b) flour, egg, and bread crumbs c) eggs only d) crumbs, eggwash, and flour ------CORRECT ANSWER---------------b) flour, egg, and bread crumbs When making mashed potatoes, they should be a) wet and cold b) hot and dry c) hot and gluey d) aldente ------CORRECT ANSWER---------------b) hot and dry To retain the nutritional value of green vegetables, which is the best method of cooking? a) boiling b) stewing c) steaming d) brazing ------CORRECT ANSWER---------------c) steaming To cut into small squares is called a) bard b) dice c) chop d) julienne ------CORRECT ANSWER---------------b) dice When the pulp of tomatoes is cooked to a very heavy consistency, the resulting product is tomato a) paste b) soup c) puree d) sauce ------CORRECT ANSWER---------------a) paste Accidents happen more with dull knives because a) sharp knives require more pressure b) dull knives require more pressure c) sharp knives require less pressure d) dull knives require less pressure ------CORRECT ANSWER---------------b) Dull knives require more pressure A commercial establishment usually does not use dried legumes because a) They attract mice b) They are susceptible to temperatures and moisture c) They have a long preparation period because they require soaking d) All of the above ------CORRECT ANSWER---------------d) All of the above Which of the following is not a pasta product? a) tortellini b) rice c) elbow macaroni d) egg noodles ------CORRECT ANSWER---------------b) rice Which method of cooking will preserve the most nutrients? a) frying b) baking c) boiling d) steaming ------CORRECT ANSWER---------------d) steaming How should cooked pasta be stored? a) tossed in oil and cover with clear film b) store uncovered c) store in water d) cover with a damp cloth ------CORRECT ANSWER---------------a) tossed in oil and cover with clear film By skimming the scum and fat off of a stock, the stock will become a) more clear b) thinner c) darker d) lighter ------CORRECT ANSWER---------------a) more clear Herbs tied in a cheesecloth are called a) julienne b) sache c) chaud froid ------CORRECT ANSWER---------------b) sache A sauce that is made with clarified butter, pasteurized yolks, lemon juice, salt and water is called a) espagnole b) veloute c) hollandaise d) mayonnaise ------CORRECT ANSWER---------------c) hollandaise Oven timers are used as a/an a) set cooking time b) guide for cooking c) temperature recovery time d) none of the above ------CORRECT ANSWER---------------b) guide for cooking The most common inventory method is called a) PULL b) PAR c) FIFO d) LIFO ------CORRECT ANSWER---------------c) FIFO When storing chemicals, they a) Are stored in their original containers on the floor b) Are stored in bulk at the location of use c) Are stored separately from food d) may be stored with food if in their original container ------CORRECT ANSWER---------------c) Are stored separately from food When grease spills on the floor, you should a) lay paper towel down over it b) pour salt over it c) clean it up when you get a chance d) wipe it up immediately ------CORRECT ANSWER---------------d) wipe it up immediately A three compartment sink for pots and pans consist of hot soapy water, hot rinse water, and a) water with ammonia b) hot water with iodine c) water with a sanitizer solution d) water with a drying agent ------CORRECT ANSWER---------------c) water with a sanitizer solution If the dishwashing machine jams, you should a) reach in and find what is wrong with it b) complain to the supervisor c) shut off the power and hot water d) wash dishes by hand ------CORRECT ANSWER---------------c) shut off the power and hot water The first and most important step to cleaning a slicer is a) remove all jewelry b) unplug the machine c) turn it off d) sanitize all parts ------CORRECT ANSWER---------------b) unplug the machine The primary reason for weighing meats when received is a) the weight will change during storage b) the cost of the product c) meat companies always charge a weight different from the weight on the box d) to make sure the scale is accurate ------CORRECT 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 ------CORRECT 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 ------CORRECT ANSWER---------------b) FIFO Deliveries made by food purveyors will come with a a) requisition b) balance sheet c) invoice d) none of the above ------CORRECT ANSWER---------------c) invoice When handling flatware, you should handle it by a) bowl b) handle c) blade d) wedge ------CORRECT ANSWER---------------b) handle Which quality is not desirable in buying fresh seafood. a) firm flesh b) bright eyes c) objectionable odor d) brown gills ------CORRECT ANSWER---------------c) objectionable odor When using the duplicate guest check system, the duplicate copy is given to a) hostess b) customer c) cashier d) kitchen ------CORRECT ANSWER---------------d) kitchen Products that are delivered damaged should be a) refused b) accepted and distributor called c) given back to the salesman d) thrown away ------CORRECT ANSWER---------------a) refused 15% gratuity on a bill of $200 is a) $40.00 b) $33.75 c) $30.00 ( 200 X .15) d) $15.00 ------CORRECT ANSWER---------------c) $30.00 ( 200 X .15) In American table service, any food item when possible, is served from a) the left of the guest b) the right of the guest c) neither side d) does not matter ------CORRECT ANSWER---------------a) the left of the guest Suggestive selling techniques can lead to a) poor comment cards b) fewer covers, fewer tips c) angry customers d) higher sales ------CORRECT ANSWER---------------d) higher sales Knowledgeable servers are also good salespeople because they a) can describe different foods for sale b) can talk to the hostess about seating c) can handle customer complaints d) know what they are doing ------CORRECT ANSWER---------------a) can describe different foods for sale Customer complaints offer opportunities for a) the server to learn from their mistakes b) the tools to know how to cook for the customers c) the organization to improve their service d) the guest to get free meals ------CORRECT ANSWER---------------c) The organization to improve their service What is the proper order for service? a) Salad, entrée, soup, dessert b) Entrée, salad, rolls, beverage c) Soup, salad, entrée, dessert d) None of the above ------CORRECT ANSWER---------------c) Soup, salad, entrée, dessert c) china cap d) hand strainer ------CORRECT ANSWER---------------c) china cap The taste and quality of beef is influenced by the _____ of the animal. a) sex and shape b) age and size c) breed and age d) shape and size ------CORRECT ANSWER---------------b) age and size When meat is cooked by exposing it to an open flame, the method of cooking is called a) broiling b) pan-broiling c) sauté d) braising ------CORRECT ANSWER---------------a) broiling When sautéing, the item should be cooked using a) high heat, low fat b) low heat, high fat c) low heat, no fat d) all of the above ------CORRECT ANSWER---------------a) high heat, low fat To moisten foods during cooking with melted fat, meat dripping, juice, or liquids to add flavor and to retain moisture is called a) larding b) braising c) basting d) par baking ------CORRECT ANSWER---------------c) basting The term used to refer to trimmed and cleaned poultry is called a) trussed b) eviscerated c) dressed d) drawn ------CORRECT ANSWER---------------c) dressed What cooking method does not result in browning of foods? a) deep-frying b) stir-frying c) broiling d) blanching ------CORRECT ANSWER---------------d) blanching Tuna, swordfish, and mackerel are considered what kind of fish? a) fatty b) firm-white c) flaky-white d) long-bodied ------CORRECT ANSWER---------------c) flaky-white The most common egg size used in cooking are a) small b) large c) extra large d) jumbo ------CORRECT ANSWER---------------b) large What term establishes high standards for a fruit juice? a) from concentrate b) canned c) frozen d) fresh squeezed ------CORRECT ANSWER---------------d) fresh squeezed A blend of eggs and water that is brushed over baked products before cooking is called a) starch wash b) syrup wash c) egg wash d) base wash ------CORRECT ANSWER---------------c) egg wash Salt is kept away from direct contact from yeast because a) it shortens fermentation b) it retards yeast reaction c) it causes too much acetic acid development d) does not do anything to yeast ------CORRECT ANSWER---------------b) it retards yeast reaction Frozen unbaked bread products should not be put into the proof box until they are a) allowed to rise b) half thawed out c) thawed out d) washed ------CORRECT ANSWER---------------c) thawed out In the formula for cakes, the percentage of the other ingredients is based on the weight of a) sugar b) flour c) butter d) liquid ------CORRECT ANSWER---------------b) flour If pastry flour was used in a recipe instead of cake flour, the cake would lack? a) volume b) color The best way to preserve the nutrients in a potato is to a) boil b) bake c) fry ------CORRECT ANSWER---------------a) boil When making rice pilaf, the rice is _____ then _____ a) sautéed, baked b) browned, steamed c) boiled, baked ------CORRECT ANSWER---------------a) sautéed, baked A baked potato is ready to serve when it feels a) soft and mealy b) firm to the bite c) crisp and dry ------CORRECT ANSWER---------------c) crisp and dry What type of rice is preferred for oriental dishes a) wild b) brown c) short ------CORRECT ANSWER---------------c) short Standard cheesecake is prepared with _____ cheese. a) cream b) ricotta c) cottage ------CORRECT ANSWER---------------a) cream The difference in Manhattan and New England clam chowder is a) cream b) carrots c) celery ------CORRECT ANSWER---------------a)ream When making stocks, skimming the fat and scum off the top makes a _____ stock a) darker b) clearer c) richer ------CORRECT ANSWER---------------b) clearer Equal parts flour and fat produce a) pate a choux b) roux c) crème Brule ------CORRECT ANSWER---------------b) roux How many 5 ounce portions of soup would be yielded from 2 quarts of soup a) 12 b) 13 c) 11 ------CORRECT ANSWER---------------a) 12 Which liquid will produce a nutritious sauce a) vegetable water b) tap water c) distilled water ------CORRECT ANSWER---------------a) vegetable water Herbs that are tied together in cheesecloth and added to a liquid are called a) chaud froid b) bouquet garni c) brochette ------CORRECT ANSWER---------------b) bouquet garni A natural juice is called a) broth b) stock c) au jus ------CORRECT ANSWER---------------c) au jus The grand sauce name for a white sauce is called a) bechamel b) espagnole c) veloute ------CORRECT ANSWER---------------a) bechamel Clarified butter, egg yolks, and lemon juice make a _____ sauce a) espagnole b) hollandaise c) bechamel ------CORRECT ANSWER---------------b) hollandaise The quality of beef is influenced by the _____ of the animal a) size and shape b) breed and age c) age and size ------CORRECT ANSWER---------------c) age and size The highest grade of a rib roast is a) good b) choice c) standard ------CORRECT ANSWER---------------b) choice The choice cut of steak from the hindquarter of beef is a) sirloin b) flank c) rib ------CORRECT ANSWER---------------c) sirloin