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NOCTI Culinary Study Guide 2
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NOCTI Culinary Study Guide 2
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25 Questions

1. Define Eggwash

2. Define Coulis

3. What is parchment paper?

4. Define Knife cut batonnet?

5. Define En Papillote

6. What is marinade?

7. What are examples dry heat methods?

8. what are examples moist heat cooking methods?

9. What is proofing?

10. Define Zest and Zester

11. What is a mousse?

12. Deep fry:

13. What are the four parts of a salad

14. What are the five types of a salad

15. Define Glace

16. Simmering:

17. Define knife cut chiffonade?

18. Define Barding

19. What is mousseline?

20. Steaming:

21. How many tablespoons in one ounce

22. What is pesto sauce?

23. Define knife cut Julienne?

24. What is stock?

25. What is Mirepox and the ratio of the ingredients?

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