• 60 questions

NOCTI Culinary Practice Test

Unofficial practice for the NOCTI Culinary Arts Cook written assessment, from recipe conversion and knife cuts to stocks and sauces.

A soup recipe yields 12 portions and the kitchen needs 30. What is the conversion factor?

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Exam mode: 60 questions, 65 minutes, 42 right to pass (70%).

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Unofficial practice questions, not affiliated with NOCTI. Bank checked October 9, 2026.

Next step More food safety: food managerAnother NOCTI test: Accounting

All 60 questions

Culinary Math 6

  • A 10-pound case of whole fish costs $60. After trimming, 6 pounds are usable. What is the cost per usable pound? Basic Kitchen and Food Service Management (BC Cook Articulation Committee, open textbook), Yield Testing. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
  • A caterer plans 40 portions of roast turkey at 6 ounces each. How many pounds of cooked turkey is that? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 11.1 Kitchen Weights and Measurements. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
  • A cook buys 10 pounds of carrots and has 8 pounds left after peeling and trimming. What is the yield percentage? Basic Kitchen and Food Service Management (BC Cook Articulation Committee, open textbook), Yield Testing. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
  • A recipe for 10 portions calls for 2 quarts of stock. With a conversion factor of 2.5, how much stock does the larger batch need? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 2.1 Recipe Conversion. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
  • A soup recipe yields 12 portions and the kitchen needs 30. What is the conversion factor? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 2.1 Recipe Conversion. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
  • How many tablespoons are in 1/4 cup? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 11.1 Kitchen Weights and Measurements. Written to NOCTI Culinary Arts Cook (4736), Culinary Math
Show all 60 questions (54 more)

Knife Skills 4

  • A knife slides off the cutting board and starts to fall. What does safe procedure call for? Workplace Safety in the Foodservice Industry (BC Cook Articulation Committee, open textbook), Workplace Safety Procedures. Written to NOCTI Culinary Arts Cook (4736), Knife Skills
  • Basil leaves are stacked, rolled tightly and sliced across the roll into long, thin strips. What is this cut called? Wikipedia, Chiffonade. Written to NOCTI Culinary Arts Cook (4736), Knife Skills
  • What does drawing a knife along a honing steel do for the blade? Wikipedia, Honing steel. Written to NOCTI Culinary Arts Cook (4736), Knife Skills
  • Which knife has a thin, flexible blade made for working into small spaces to take the bones out of meat? Wikipedia, Kitchen knife. Written to NOCTI Culinary Arts Cook (4736), Knife Skills

Tools and Equipment 5

  • A cook needs to slice potatoes into uniform thin rounds quickly by hand. Which utensil is made for that job? Wikipedia, Mandoline. Written to NOCTI Culinary Arts Cook (4736), Tools and Equipment
  • A meat slicer needs a repair. What does locking out the machine usually mean? Workplace Safety in the Foodservice Industry (BC Cook Articulation Committee, open textbook), Workplace Safety Procedures. Written to NOCTI Culinary Arts Cook (4736), Tools and Equipment
  • What sets a convection oven apart from a conventional oven? Wikipedia, Convection oven. Written to NOCTI Culinary Arts Cook (4736), Tools and Equipment
  • Which piece of equipment has very hot overhead heating elements and is used to brown or toast the top of a dish? Wikipedia, Grilling, section Salamander. Written to NOCTI Culinary Arts Cook (4736), Tools and Equipment
  • Which tool is a cone-shaped sieve with a very fine mesh, used to strain sauces and soups until smooth? Wikipedia, Chinois. Written to NOCTI Culinary Arts Cook (4736), Tools and Equipment

Sanitation and Safety 10

  • A cook thaws frozen shrimp submerged under running water. What is the warmest the water may be under the Food Code? FDA Food Code 2022, section 3-501.13. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • A delivery of milk arrives while older milk is still in the walk-in. Under FIFO rotation, which milk is used first? Basic Kitchen and Food Service Management (BC Cook Articulation Committee, open textbook), Basic Inventory Procedures. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • A pot of cooked chili is at 135°F. Under the Food Code, how soon must it be cooled to 70°F? FDA Food Code 2022, section 3-501.14. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • At the least, how far above the floor does the Food Code have cases of food stored? FDA Food Code 2022, section 3-305.11. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • Between uses, where does the Food Code have a cloth for wiping counters and equipment kept? FDA Food Code 2022, section 3-304.14. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • In the P.A.S.S. steps for using a fire extinguisher, where is the nozzle aimed? OSHA eTool, Evacuation Plans and Procedures: Portable Fire Extinguishers, Extinguisher Use. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • On the EPA Wasted Food Scale, which choice does the most good for the environment? U.S. Environmental Protection Agency, Wasted Food Scale. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • Pots are washed, rinsed and sanitized by hand in a three-compartment sink. How does the Food Code have them dried? FDA Food Code 2022, sections 4-901.11 and 4-301.12. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • Which class of fire extinguisher is made for fires in cooking oils and fats? Wikipedia, Fire class; U.S. Fire Administration, Fire extinguishers. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety
  • Which habit is a usual cause of minor burns in a kitchen? Workplace Safety in the Foodservice Industry (BC Cook Articulation Committee, open textbook), Workplace Safety Procedures. Written to NOCTI Culinary Arts Cook (4736), Sanitation and Safety

Food Preparation 8

  • A lamb shank is seared in a hot pan, then cooked slowly in a covered pot with liquid partway up the meat. Which cooking method is this? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 2.2 The Cooking Techniques: Braising. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • After chicken is sautéed, the browned residue left in the pan is deglazed to start a sauce. What is that residue called? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 1.5 The Cooking Techniques: Sauté. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • In a professional kitchen, what does the garde manger station prepare? Wikipedia, Garde manger. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • Oil and vinegar whisked alone soon separate. Which ingredient in mayonnaise acts as the emulsifier that holds it together? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 5.1 Emulsions. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • What is the traditional ratio of oil to vinegar in a basic vinaigrette? Wikipedia, Vinaigrette. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • Which of these is a dry-heat cooking method? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 10.3 The Cooking Techniques: Roasting, and 11.3 Basic Cooking Methods. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • Which temperature range does the Culinary Foundations text give for poaching? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 11.3 Basic Cooking Methods. Written to NOCTI Culinary Arts Cook (4736), Food Preparation
  • Why is soft butter spread on the bread of sandwiches that are made ahead of service? Garde Manger: A Guide to the Cold Kitchen (Thibodeaux, open textbook on LibreTexts), 1.6 Cold Sauces, Salads and Sandwiches. Written to NOCTI Culinary Arts Cook (4736), Food Preparation

Fruits, Vegetables, and Starches 4

  • In both the pilaf method and the risotto method, what is done to the grain first? Fruits, Vegetables and Farinaceous Products (Bienvenu and Thibodeaux, open textbook on LibreTexts), 5.2 Purchasing, Storing and Cooking Grains. Written to NOCTI Culinary Arts Cook (4736), Fruits, Vegetables, and Starches
  • Italian-style pasta is properly cooked when it is al dente. What does that mean? Fruits, Vegetables and Farinaceous Products (Bienvenu and Thibodeaux, open textbook on LibreTexts), 6.2 Purchasing, Storing and Cooking Pasta Products. Written to NOCTI Culinary Arts Cook (4736), Fruits, Vegetables, and Starches
  • Lemon juice is added to the water in which green beans are simmered. What does the acid do to the vegetable? Fruits, Vegetables and Farinaceous Products (Bienvenu and Thibodeaux, open textbook on LibreTexts), 3.10 Vegetable Nutrition, Storage and Preparation. Written to NOCTI Culinary Arts Cook (4736), Fruits, Vegetables, and Starches
  • Which potato is the standard baking potato and the best choice for frying? Fruits, Vegetables and Farinaceous Products (Bienvenu and Thibodeaux, open textbook on LibreTexts), 4.1 Identifying Potatoes. Written to NOCTI Culinary Arts Cook (4736), Fruits, Vegetables, and Starches

Basic Baking 4

  • A batter mixed by the muffin method is ready for the pan when it looks how? Introduction to Baking and Pastries (Rink and Thibodeaux, open textbook on LibreTexts), 1.3 Quick Breads. Written to NOCTI Culinary Arts Cook (4736), Basic Baking
  • A stiff cookie dough is rolled into a log, chilled, then sliced into equal pieces and baked. Which type of cookie is this? Introduction to Baking and Pastries (Rink and Thibodeaux, open textbook on LibreTexts), 1.9 Cookies. Written to NOCTI Culinary Arts Cook (4736), Basic Baking
  • What is a bench scraper used for in the bakeshop? Introduction to Baking and Pastries (Rink and Thibodeaux, open textbook on LibreTexts), 1.1 Baking and Pastry Equipment. Written to NOCTI Culinary Arts Cook (4736), Basic Baking
  • When a yeast dough is mixed and kneaded, what is being developed? Introduction to Baking and Pastries (Rink and Thibodeaux, open textbook on LibreTexts), 1.4 Yeast Doughs. Written to NOCTI Culinary Arts Cook (4736), Basic Baking

Stocks, Sauces, and Soups 6

  • As a roux is cooked to a darker color, what happens to its thickening power? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 6.2 Roux. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups
  • By weight, what is the usual makeup of a standard mirepoix? Flavors of the Saucier: Stocks, Sauces and Soups (Zeringue and Thibodeaux, open textbook on LibreTexts), 1.1 Light Stocks. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups
  • What is done to the bones and vegetables of a brown stock that is not done for a white stock? Flavors of the Saucier: Stocks, Sauces and Soups (Zeringue and Thibodeaux, open textbook on LibreTexts), 1.1 Light Stocks. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups
  • What makes a consommé different from an ordinary broth? Flavors of the Saucier: Stocks, Sauces and Soups (Zeringue and Thibodeaux, open textbook on LibreTexts), 1.10 Soups. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups
  • Which leading sauce is made by thickening milk with a white roux? Flavors of the Saucier: Stocks, Sauces and Soups (Zeringue and Thibodeaux, open textbook on LibreTexts), 1.5 Bechamel Based Sauces and 1.3 Sauces and Thickening Agents. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups
  • Why is a stock started in cold water rather than hot? Flavors of the Saucier: Stocks, Sauces and Soups (Zeringue and Thibodeaux, open textbook on LibreTexts), 1.1 Light Stocks. Written to NOCTI Culinary Arts Cook (4736), Stocks, Sauces, and Soups

Proteins 6

  • A fish steak is cut differently from a fillet. How is a fish steak cut? Wikipedia, Fish steak. Written to NOCTI Culinary Arts Cook (4736), Proteins
  • How do sunny-side-up eggs differ from over-easy eggs? Culinary Foundations (Cheramie and Thibodeaux, open textbook on LibreTexts), 10.1 Eggs. Written to NOCTI Culinary Arts Cook (4736), Proteins
  • Under the Food Code definition, which group are molluscan shellfish? FDA Food Code 2022, section 1-201.10(B), Molluscan shellfish. Written to NOCTI Culinary Arts Cook (4736), Proteins
  • Under the Food Code, to what minimum internal temperature is a chicken breast cooked? FDA Food Code 2022, section 3-401.11. Written to NOCTI Culinary Arts Cook (4736), Proteins
  • What does the Food Code set for cooking a patty of ground beef? FDA Food Code 2022, section 3-401.11. Written to NOCTI Culinary Arts Cook (4736), Proteins
  • Which USDA quality grade of beef has the most marbling? USDA Agricultural Marketing Service, Beef Grading Shields. Written to NOCTI Culinary Arts Cook (4736), Proteins

Culinary Nutrition and Specialized Diets 4

  • A guest is a lacto-ovo vegetarian. Besides plant foods, what does this guest eat? Fruits, Vegetables and Farinaceous Products (Bienvenu and Thibodeaux, open textbook on LibreTexts), 7.1 Vegetarianism. Written to NOCTI Culinary Arts Cook (4736), Culinary Nutrition and Specialized Diets
  • A guest orders a gluten-free meal. According to the FDA, in which grains does gluten occur naturally? U.S. Food and Drug Administration, Gluten and Food Labeling. Written to NOCTI Culinary Arts Cook (4736), Culinary Nutrition and Specialized Diets
  • Carbohydrate and protein each provide 4 calories per gram. How many calories does a gram of fat provide? USDA National Agricultural Library, Food and Nutrition Information Center, Frequently Asked Questions. Written to NOCTI Culinary Arts Cook (4736), Culinary Nutrition and Specialized Diets
  • Which pair of foods are both on the FDA list of nine major food allergens? U.S. Food and Drug Administration, Food Allergies. Written to NOCTI Culinary Arts Cook (4736), Culinary Nutrition and Specialized Diets

Employability Skills 3

  • A guest complains angrily about a late order. What must be dealt with before the problem itself can be solved? Working in the Food Service Industry (BC Cook Articulation Committee, open textbook), Conflict Resolution, Handling Customer Complaints. Written to NOCTI Culinary Arts Cook (4736), Employability Skills
  • A six-step approach to solving a problem at work begins with which step? Working in the Food Service Industry (BC Cook Articulation Committee, open textbook), Effective Problem Solving and Decision Making. Written to NOCTI Culinary Arts Cook (4736), Employability Skills
  • In the kitchen brigade, who is second in command and supervises when the chef is absent? Working in the Food Service Industry (BC Cook Articulation Committee, open textbook), Food Service Positions and Job Titles. Written to NOCTI Culinary Arts Cook (4736), Employability Skills

How this list was compiled: Our own questions, written to the competency list of the Job Ready Credential Blueprint for Culinary Arts Cook (NOCTI-ACF), code 4736, version 01, copyright 2026, that NOCTI publishes at https://www.nocti.org/wp-content/uploads/2026/08/JRCulArts4736.pdf , read 2026-10-09: a written assessment of 138 questions in 2 hours 30 minutes over eleven areas (Culinary Math 10%; Knife Skills 7%; Tools and Equipment 8%; Sanitation and Safety 16%; Food Preparation 14%; Fruits, Vegetables, and Starches 7%; Basic Baking 7%; Stocks, Sauces, and Soups 9%; Proteins 10%; Culinary Nutrition and Specialized Diets 6%; Employability Skills 6%), plus a performance assessment of three jobs. This bank holds 60 in those proportions. Every rule and definition was read on the public page named under its question, each opened 2026-10-09: the FDA Food Code 2022 (the full text at https://www.fda.gov/media/164194/download), FDA pages on food allergens and gluten, the USDA Agricultural Marketing Service and National Agricultural Library, OSHA, the U.S. Fire Administration, the EPA, open culinary textbooks from the Chef John Folse Culinary Institute and the BC Cook Articulation Committee in the copies at workforce.libretexts.org, and Wikipedia. Every quantity and price is made up for the drill, and each computed answer is arithmetic that is worked out again. Licence: Questions, choices and explanations are original work of this site. The open textbooks are used for facts only, and no text, recipe or example is copied from them.

How it works

This free NOCTI culinary practice test has 60 questions of our own, sorted by the eleven areas of the Culinary Arts Cook (NOCTI-ACF) blueprint, code 4736. It is unofficial and not affiliated with NOCTI or the American Culinary Federation.

Read the full guide

Eleven areas, weighted like the blueprint

Sanitation and Safety is 16% of the written assessment; Food Preparation 14%; Culinary Math and Proteins 10% each; Stocks, Sauces, and Soups 9%; Tools and Equipment 8%; Knife Skills, Basic Baking, and Fruits, Vegetables, and Starches 7% each; Culinary Nutrition and Employability Skills 6% each.

A clock at the blueprint's pace

Exam mode sets 65 minutes for all 60 questions, the same minutes per question as the blueprint, a free PDF at nocti.org/credentials/blueprints.

Sources behind the answers

The FDA Food Code 2022 for temperatures, cooling and storage; FDA pages for allergens and gluten; USDA for beef grades; open textbooks from the Chef John Folse Culinary Institute and the BC Cook Articulation Committee for methods, stocks, sauces and baking. Every sum is worked out again.

  • Temperatures are the Food Code's: 165°F for poultry, 155°F for ground beef, 145°F for fish and whole cuts. Your state's code may differ.

Questions and answers

How many questions are on the NOCTI culinary test?

The Culinary Arts Cook (NOCTI-ACF) blueprint, code 4736, lists 138 written questions with an administration time of 2 hours 30 minutes, given in one, two or three sessions. The performance assessment is separate: three jobs in 3 hours.

What score passes the NOCTI culinary test?

The blueprint prints one cut score: graduates who reach 70% are eligible for the ACF graduation certificate, on the written test alone or averaged over the written and performance scores. How a school uses the score is its own decision.

Does this NOCTI practice test for culinary cover the performance jobs?

No. The performance assessment is three kitchen jobs: chicken fabrication, stock development and knife skills (50%), Caesar salad with chicken (25%), and chicken rice soup with rolled biscuits (25%). Practise them in your program's kitchen.

Is there more than one NOCTI culinary arts test?

Yes. Besides Culinary Arts Cook (4736), which this page follows, NOCTI publishes Culinary Arts Prep Cook (4436), a longer written test of 170 questions in 3 hours over fifteen areas. Your teacher can tell you which code your program gives.

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