NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

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What result is obtained when the pulp of tomatoes is cooked to a very heavy consistency?

Paste

When the pulp of tomatoes is cooked to a very heavy consistency, the result is classified as paste. Tomato paste is a concentrated form of tomato that has been cooked down to remove most of the water content, creating a thick and rich consistency. This process intensifies the flavor and preserves the natural sweetness of the tomatoes. Tomato paste is often used as a base for various sauces, soups, and other culinary applications, providing depth and richness to the dish.

The other options have different consistency and preparation methods. Tomato soup generally involves blending tomatoes with liquids to create a smooth, somewhat thin consistency. A puree of tomatoes would be smoother and less concentrated than a paste, as it does not require as much cooking down. Sauce, in culinary terms, can vary in consistency but typically includes additional ingredients and is not boiled down to the same extent as paste.

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Soup

Puree

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