2026 NOCTI Baking Complete Practice Test

Using oldest inventory first ensures older products are used before newer ones, which helps prevent spoilage and contamination. In a bakery, ingredients like dairy, eggs, and fresh produce, as well as prepared doughs and fillings, have limited shelf life and can lose quality or become unsafe the longer they sit. FIFO keeps stock moving in the order it arrived, so the oldest items are used first and waste is minimized while quality stays consistent. The other options describe outcomes that aren’t directly tied to stock rotation—mixing speed, oven usage, and crust color depend on equipment or technique rather than how inventory is managed.