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NOCTI Culinary Study Guide
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NOCTI Culinary Study Guide
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25 Questions

1. Roux

2. Batonnet

3. Deep fry

4. enzymatic browning

5. jus lie

6. Concasse'

7. What is an Onion Piquet?

8. fumet

9. mousseline

10. Blanching

11. how many grams in one ounce

12. drupe

13. Pan fry

14. Julienne

15. trussing

16. Hollandaise

17. Stir fry

18. how many ounces in one pound

19. What is clarified butter?

20. marbling

21. Steaming

22. quenelle

23. freestone

24. dollop

25. Carryover cooking

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