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Exam Elaboration | Education
NOCTI Culinary Study Guide Questions and Answers Rated A+
SKU: | Pages: 13 | Year: 2024
Document Brief Description
NOCTI Culinary Study Guide Questions
and Answers Rated A+
List and describe the five grand OR MOTHER sauces including the main ingredients ✔✔•
Béch...
NOCTI Culinary Study Guide Questions
and Answers Rated A+
List and describe the five grand OR MOTHER sauces including the main ingredients ✔✔•
Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2
tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.)
• Espagnole (most often a mixture of diced onion, carrots and celery)
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon
juice or vinegar and seasonings)
• Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
• Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes
also added)
What is a roux? What are the ingredients? What are the three types of a roux ✔✔• Substance
created by cooking wheat flour and fat (traditionally butter).
• Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base
of a sauce or soup
• White, blond and brown
What is an Onion Piquet? ✔✔• A traditional French culinary technique
• Bay leaves, onions and a whole clove
What is clarified butter? What two parts do we eliminate? ✔✔• butter made clear by heating and
removing the sediment of milk solids
Stock - definition ✔✔• Flavored water preparation and forms the basis of many dishes,
particularly soups and sauces.
What is the most common liquid used for a stock? ✔✔• W
- 13-pages detailed model answer (PDF + online view)
- Clinical reasoning & medication selection justified
- NP-level explanation with key teaching points
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NOCTI Culinary Study Guide Questions and Answers Rated A+
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