National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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

1. Sautéed, steamed

2. Browned, boiled

3. Sautéed, baked

4. Steamed, boiled

The correct answer is: Sautéed, baked

When preparing rice pilaf, the proper technique involves first sautéing the rice to enhance its flavor and achieve a slightly nutty aroma. This process allows the rice to absorb fat, which helps to create a more appealing texture and depth of flavor. Following the sautéing stage, the rice is typically combined with a liquid and then cooked, which could involve either steaming or baking. In this context, sautéing plays an essential role in the pilaf method because it also helps to coat each grain of rice and prevents them from clumping together during cooking. The subsequent cooking step, which may involve baking, allows for even cooking while adhering to the pilaf's characteristic dry and fluffy texture, as it absorbs the liquid evenly. Other methods like boiling or steaming generally do not involve the same preliminary step of sautéing, which is critical in defining the pilaf's unique characteristics.