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

Question: 1 / 400

In preparing rice pilaf, the rice is first _____ then _____.

Sautéed, steamed

In preparing rice pilaf, the process typically involves sautéing the rice before it is cooked through steam or an absorption method. Sautéing the rice in fat, such as butter or oil, enhances the flavor and helps to achieve a slightly toasted texture, which adds depth to the dish. Once the rice is sautéed and coated with the fat, the next step is to add liquid, allowing the rice to absorb the moisture and cook through steaming. This two-step process creates a well-flavored and fluffy pilaf.

The focus is on the importance of sautéing first to bring out the flavors and then steaming to properly cook the rice without making it mushy, which is essential for achieving the ideal texture.

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Browned, boiled

Sautéed, baked

Steamed, fried

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