Le Cordon Bleu- Basic Final Exam UPDATED ACTUAL
Questions and CORRECT Answers
Brunoise Small precise cubes, no larger than 3mm square
Julienne Thin strips, 5cm in length and 1mm thick
Bâtonnet Rectangle shape, 4cm long and 5mm thick
Macédoine Precise cubes, 5mm square
, Ciseler Finely chopped to small even dice
Émincer Regular slices between 1mm and 3mm thick
Mirepoix Vegetable dice used for stocks, sauces, and marinades. Size is dependent on
cooking times
Paysanne Batons 1cm (width) square or triangle sliced finely
Chiffonade Roll a leaf on itself and slice finely
Haché Chopped
Légumes Tournés 5cm height, 2cm diameter
Pommes Cocotte Oval shape (7 sides), 6cm height, 2cm diameter
Pommes Château Oval shape (7 sides), 6cm height, 3.5cm diameter
Pommes Vapeur Oval shape (7 sides), 7cm height, 4.5cm diameter
Monder Peeling skin from tomatoes after plunging into boiling water and ice bath
Deglaze By adding water, stock, wine, or other liquid to hot pan after meat or vegetables
have been cooking to get suc
Blanch Cook in boiling water
Suc Brown bits at the bottom of pan (after cooking meat or vegetables)
Coagulated protein
Bain-Marie Double broil (bowl or pan on top of simmering water), to keep warm, melt, or
cook
À l'Anglaise Cook in salter boiling water followed by an ice bath to refresh (often for
vegetables to keep green color and snap)
3 types of roux (white, blond, brown) White -->cook for 2 min
Blond -->cook for 4 min
Brown -->cook for 5 min
Difference between jus and stock A jus has less water and cooks for a shorter amount of time than a stock
Gratiner When an ingredient is topped with a brown crust (Gruyère cheese on French
Onion Soup)
Soft coddled eggs Cook for 6 min in shell
Florentine Base of cooked spinach
Questions and CORRECT Answers
Brunoise Small precise cubes, no larger than 3mm square
Julienne Thin strips, 5cm in length and 1mm thick
Bâtonnet Rectangle shape, 4cm long and 5mm thick
Macédoine Precise cubes, 5mm square
, Ciseler Finely chopped to small even dice
Émincer Regular slices between 1mm and 3mm thick
Mirepoix Vegetable dice used for stocks, sauces, and marinades. Size is dependent on
cooking times
Paysanne Batons 1cm (width) square or triangle sliced finely
Chiffonade Roll a leaf on itself and slice finely
Haché Chopped
Légumes Tournés 5cm height, 2cm diameter
Pommes Cocotte Oval shape (7 sides), 6cm height, 2cm diameter
Pommes Château Oval shape (7 sides), 6cm height, 3.5cm diameter
Pommes Vapeur Oval shape (7 sides), 7cm height, 4.5cm diameter
Monder Peeling skin from tomatoes after plunging into boiling water and ice bath
Deglaze By adding water, stock, wine, or other liquid to hot pan after meat or vegetables
have been cooking to get suc
Blanch Cook in boiling water
Suc Brown bits at the bottom of pan (after cooking meat or vegetables)
Coagulated protein
Bain-Marie Double broil (bowl or pan on top of simmering water), to keep warm, melt, or
cook
À l'Anglaise Cook in salter boiling water followed by an ice bath to refresh (often for
vegetables to keep green color and snap)
3 types of roux (white, blond, brown) White -->cook for 2 min
Blond -->cook for 4 min
Brown -->cook for 5 min
Difference between jus and stock A jus has less water and cooks for a shorter amount of time than a stock
Gratiner When an ingredient is topped with a brown crust (Gruyère cheese on French
Onion Soup)
Soft coddled eggs Cook for 6 min in shell
Florentine Base of cooked spinach
