National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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In which cooking technique would you typically find eggs as a binding agent?

baking
poaching
making croquettes
stir-frying

The correct answer is: making croquettes

Eggs are commonly used as a binding agent in the preparation of croquettes. This technique often involves combining ingredients like meat, potatoes, or vegetables with a binding mixture that includes egg. The egg helps to hold the ingredients together, providing structure and a cohesive texture when the croquettes are formed and subsequently cooked. In contrast, while eggs can be involved in baking, the context of binding for croquettes specifically highlights the role of eggs more definitively. Poaching does not require binding agents, as it is a cooking method where food is gently simmered in water or broth. Stir-frying typically involves cooking ingredients quickly over high heat without the need for binding agents, focusing instead on the flavor and texture of the individual components.