NOCTI Culinary Prep Cook Practice Test

These questions are part of the practice quiz. Start practicing

• Which dry cooking technique uses high heat and a small amount of fat with constant stirring in a wok?
• A classic vinaigrette ratio is typically oil to acid at what proportion?
• What is best practice when tasting sauces during prep?
• Which technique involves coating foods with flour or breadcrumbs before frying?
• Which fruit type has a single seed enclosed in a hard layer with soft, juicy flesh?
• Which type of rice is cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish?
• What is steaming?
• Which term refers to a bundle of herbs and vegetables tied together in twine?
• What term describes a menu where individual dishes are listed with separate prices?
• What is the recommended hot-holding temperature for hot foods?
• Why is thermometer calibration important and how often should it be checked?
• What is the safest method to thaw frozen foods if you plan to cook immediately after thawing?
• Which factor most influences pasta cooking time?
• Which term best describes a stable mixture of oil and water?
• In mirepoix, which vegetables constitute the traditional trio?
• Why is portioning and consistent plating important in a prep kitchen?
• What is the recommended tool for checking precise doneness for eggs and fish?
• Which term is a thin gravy or sauce made from meat juices?
• Which term means to rise or make rise, involving physical, chemical, and natural leavening?
• In professional kitchens, why is using properly sized knife cuts like batonnet and julienne important?
• Which technique slowly raises the temperature of a cold ingredient by adding small amounts of hot liquid?
• What is batonnet cut size?
• In a vinaigrette, which component acts as an emulsifier to help bind oil and vinegar?
• Which term is the stock derived from the juices of roasted meat, often served as a sauce base?
• Which cut size describes batonnet?
• In a mustard-based vinaigrette, which ingredient provides the characteristic sharp flavor?
• What is the typical size range of a chef's knife?
• What is the role of mustard in a vinaigrette?
• Which technique involves tying meats so they cook evenly and maintain a uniform shape?
• What term describes the tough membrane that surrounds some cuts of meat and should be trimmed before cooking?
• How long should hands be washed to effectively reduce bacteria?
• What term describes a mixture of raw starch and cold liquid used for thickening?
• Which term describes a stock made with fish bones or shells from shellfish and vegetables?
• Which method describes simmering slowly in a small amount of liquid for a long time?
• Which term refers to a type of peach whose flesh separates easily from the pit?
• A uniform mixture of two liquids that do not normally mix is known as what?
• What is a typical cooked protein portion size in many restaurants?
• Which dish is a pâté or fancy loaf baked in an earthenware vessel and served cold?
• Which cooking method involves cooking food slowly in a small amount of liquid in a tightly covered pan on the range or in the oven?
• What is a common use for a red wine and mustard based vinaigrette?
• Which culinary term describes serving items separately, each with its own price on the menu?
• Which kitchen tool is used for slicing and cutting foods into uniform pieces?
• What is a general guideline for plating garnish usage?
• Which vegetable-cut forms a seven-sided football shape?
• Which term refers to jus that has been thickened from cornstarch?
• What rest time is required for beef, pork, veal, and lamb roasts and steaks after cooking?
• What is the cooking that continues after removal from heat called?
• Which term denotes an emulsified sauce made of butter, egg yolks, and flavorings?
• A technique for dicing tomatoes is called what?
• Which term specifically refers to a bag of spices used to flavor stocks?
• How do parboiling and blanching differ?
• What is the typical water-to-rice ratio for stovetop white rice?
• Which plant group is capable of converting atmospheric nitrogen into a form usable by plants?
• Which technique described coating foods with flour or breadcrumbs before frying to create a crust?
• What term refers to a moist cooking technique where food is cooked slowly and steadily in a liquid just below the boiling point?
• Which term describes soaking meat in a saltwater solution to retain moisture?
• What is poaching?
• What term describes the intermixture of fat and lean in a cut of meat?
• Which cooking method uses dry heat in the oven and is typically performed uncovered?
• Which term refers to a stock reduced until it coats a withdrawn spoon?
• Which culinary technique involves soaking food in a saltwater solution to retain moisture?
• What term means to cook food in a small amount of hot fat?
• What is julienne cut size?
• Which oil is most commonly used as the fat in a traditional vinaigrette?
• Which term is commonly used to describe brushing beaten eggs on pastry to produce a glossy finish before baking?
• What is the culinary term for removing fat from the surface of stock or sauce?
• What is the safe refrigerator storage temperature for dairy products?
• What is the purpose of making stocks in culinary prep?
• What is a roux?
• What term refers to moistening a roast by pouring juices or fat over it as it cooks?
• Which term denotes a rendered animal fat commonly used in baking and cooking?
• What is the minimum safe internal temperature for beef, pork, veal, and lamb roasts and steaks, with rest time?
• Which statement best describes roasting?
• What is the minimum safe internal temperature for fish and shellfish?
• What does mise en place mean?
• Beaten eggs sometimes mixed with another liquid are called what?
• What is a common guideline for salting pasta water?
• What term describes batter for making light hollow cases to hold fillings?
• Which term is defined as a protein derived from beef, veal bones, cartilage, or pig skin used as a gelling agent?
• Which method involves cooking slowly in a small amount of liquid in a tightly covered pan?
• What Celsius temperature should dairy be stored in the refrigerator to stay safe?
• A mousse is best described as which of the following?
• Which culinary term means lightly coating food with a sauce to form a thin, even layer that completely covers it?
• Which knife cut produces a fine cube about 1/8 inch (3 mm) on each side?
• Which method uses dry heat and long, slow cooking in liquid until tender?
• A sauce made from puréed vegetables or fruit that can be served hot or cold is called what?
• In using a fire extinguisher, which step does P.A.S.S. instruct you to perform first?
• Which of the following is a true characteristic of vinaigrette dressings?
• Which statement about altitude and pasta cooking is true?
• What is the recommended cold-holding temperature in Celsius?
• Which dish is commonly used to bake individual portions of desserts like crème brûlée?
• Which small fireproof dish is used for baking and serving individual portions?
• Which knife cut is used to produce uniform 1/8-inch cubes?
• Clarified butter is made by removing which components?
• What term describes cooking food completely submerged in liquid just below the boiling point (approximately 180–185°F)?
• Which of the following is NOT one of the five classic mother sauces?
• Which dough is used to make light hollow pastries such as cream puffs and éclairs?
• Which classic mother sauce is based on milk and roux?
• Which cooking method uses a separated steamer basket inside a pan to cook food with steam?
• What best describes mise en place?
• Baking soda or baking powder are classified as what?
• Which cooking term describes pasta cooked to barely tender?
• A dressing created by emulsifying oil with a red wine vinegar and mustard base is called?
• Which of the following is a classic mother sauce based on tomatoes?
• What essential components should a professional recipe card include?
• Which pastry dough is made with very thin sheets of flour and water?
• What is the name of a small cheesecloth sack containing herbs and spices used to flavor stocks?
• Which word refers to a small amount of something, such as butter or sauce?
• Which technique uses a separate steamer basket inside a pan to cook food with steam?
• Which leading sauce is made from brown stock, mirepoix, and tomatoes thickened with a brown roux?
• Which term refers to the leaves, stems, or flowers of an aromatic plant used in cooking?
• What is the USDA 'Danger Zone' range for bacterial growth?
• Which of the following describes a slurry in sauce making?
• What term describes skimming off the scum from the surface of a simmering stock or broth?
• Which knife cut produces fine strips from herbs, called ribbons?
• Which dessert is a light, airy treat that is often set with gelatin?
• What is blanching?
• Which sauce is a green sauce made from basil, garlic, olive oil, pine nuts, and cheese?
• Beans are members of which plant family?
• What is the equivalent minimum safe internal temperature for poultry in Celsius?
• Which dish is a pâté or fancy meatloaf baked in an earthenware casserole?
• What term describes a flour and fat thickening agent used in sauces, soups, and gumbos?
• What is the purpose of preheating equipment at a station?
• What term means exposing a food item to ice water after blanching?
• Which sauce is produced by puréeing vegetables or fruit and can be served hot or cold?
• Which acid is characteristic of a red wine and mustard based vinaigrette?
• The hormone that helps ripen fruits is what?
• Which statement best defines a vinaigrette?
• Which term refers to gently cooking in liquid at a temperature below simmering?
• A liquid, seasoned with spices or herbs, used to flavor meat or fish before cooking is called what?
• Which technique involves wrapping meat in a layer of fat before cooking to prevent drying?
• In a slurry, what ingredients form the thickening mixture?
• Which term means to briefly immerse foods in boiling water to loosen skins?
• Which method verifies a thermometer's accuracy at freezing and boiling points?
• Which cooking technique is used to dissolve the thin glaze left on a pan after cooking?
• What is the safe internal temperature for eggs used in cooking and hold?
• Which method uses dry heat and long, slow cooking in liquid until tender?
• What is the typical use of an onion piquet in stock preparation?
• The cooking method where food is wrapped in paper or foil and steamed in its own moisture is called what?
• Name three essential knife-safety practices.
• Which dry heat cooking method uses a small amount of fat in a pan to cook food?
• Which base sauce, derived from a white stock and thickened with roux, is commonly used as a base for other sauces?
• What does par stock mean in kitchen inventory?
• What is the minimum safe internal cooking temperature for poultry, including breasts and thighs?
• What does P.A.S.S. stand for in fire extinguisher use?
• Which element is an essential component of a professional recipe card?
• Which term means animal fat?
• Which term refers to a fruit with a single seed enclosed by a hard endocarp and fleshy flesh?
• What term describes heating a liquid until bubbles continually break the surface?
• What is the safe internal temperature for fish?
• What term means to partially cook fruits, vegetables, or nuts in boiling water to loosen skins?
• Which term describes cooking slowly in a liquid kept just below boiling?
• Which dry-heat cooking method involves cooking food in hot fat?
• What term refers to melting and clarifying hard animal fat for cooking purposes?
• Which vegetable cut trims to form a seven-sided football shape?
• What is the term for a ball or dumpling or finely chopped meat or seafood bound with eggs and poached in stock or water?
• Without a thermometer, how can you gauge doneness of poultry?
• What term describes a sauce or soup with a thick enough consistency to coat the back of a spoon?
• Which dressing combines oil, vinegar, mustard, and garlic?
• What does HACCP stand for and what is its purpose?
• How should kitchen surfaces be sanitized after cleaning?
• What is the term for stock made by re-simmering bones that have already been used to make stock once?
• How is yield percentage defined?
• Which term describes partially cooking food in water to soften it before finishing by another method?
• When tasting a properly emulsified vinaigrette, what balance should you expect?
• What range is considered the USDA Danger Zone in Celsius?
• Which term describes the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms?
• To dissolve the glaze on the surface of a pan after cooking, you would perform what?
• Which technique is used to create a thickening by cooking flour with fat?
• Which technique involves cooking food in hot oil until crisp and brown?
• Which term describes a stock reduced until it lightly coats the back of a spoon and is used to finish sauces?
• What is the difference between a chef's knife and a paring knife?
• What is a typical mise en place sequence at a station?
• Which sauce is a fine blend of basil, garlic, olive oil, pinenuts, parsley, and romano cheese?
• Which stock-based sauce is a foundational component in many French sauces and is built from brown stock, mirepoix, and tomato, thickened with roux?
• What technique blends oil and vinegar into a stable mixture in a vinaigrette?
• Which technique involves briefly cooking vegetables in boiling water or steam and then cooling rapidly to preserve color and texture?
• Which term means covering meat or poultry with a layer of fat to prevent drying during cooking?
• What term means to char or scorch the surface of food?
• What is the minimum safe internal temperature for ground meat (beef, pork, lamb)?
• Which statement about FIFO is false?
• What cooking method involves cooking food quickly in a small amount of fat over high heat?
• What term refers to bark, roots, seeds, bulbs, or berries from an aromatic plant used to flavor foods?
• Which preparation yields a flavorful liquid made by simmering bones of meats and is used as a base for many dishes?
• Mousseline refers to forcemeat made from veal, poultry, or fish that is lightened with which ingredients?
• Which term describes the process of dough rising before baking?
• What is the recommended cold-holding temperature for perishable, ready-to-eat foods?
• Which method helps prevent a vinaigrette from separating after mixing?
• Which term describes measuring cups that fit into one another?
• Which flavor profile best describes a vinaigrette made with red wine vinegar and mustard?
• What does FIFO stand for and why is it used?
• Which term is the emulsified sauce made with butter and egg yolks, often served with vegetables or eggs?
• An onion piquet is a skewer of which three items?
• Which term describes leaves, stems, or flowers of an aromatic plant, used fresh or dried?
• Which term describes trimming the tough membrane around some cuts of meat before cooking?
• What is the standard method for scaling recipes called?
• Which term refers to flavoring agents such as bark, roots, seeds, bulbs, or berries used to flavor foods?
• Which term describes briefly cooking food then stopping cooking with an ice bath?
• Sugar heated to 300°F undergoes which process?
• Which cooking method involves gently cooking food in liquid at temperatures just below the boiling point?
• Which type of oil is preferred for a light, fruity vinaigrette?
• Mousseline is a forcemeat lightened with which ingredients?
• Which leading sauce is produced by thickening a white stock with roux?
• Which term describes a seven-faced shaping of vegetables for presentation?
• How would you scale a recipe from 6 servings to 24 servings?
• Which sauce is the classic white sauce made by thickening milk with roux?
• Which statement best describes HACCP?
• Which is a white sauce made by thickening milk with a white roux?