Le Cordon Bleu Basic Cuisine Written Exam UPDATED ACTUAL Questions and
CORRECT Answers
Abaisser to roll a dough out with the aid of a rolling pin to the desired thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Batonnet cut Cut that is thicker than the julienne cut, rectangle , 4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
emincer to cut into thin slices, 1mm-3mm
mirepoix vegetables diced used for stocks, sauces and marinades. size dependant on
cooking times
Paysanne Batone 1cm square or triangle sliced finely
chiffonade to roll and finely slice or shred leafy vegetables or herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
acidifier to add lemon juice or vinegar to prevent oxidation
aiguiser to make the cutting edge of a knife cut better through the use of a steel or
sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
Aplatir to flatten a piece of meat or fish in order to make it more tender and facillitate
cooking
, arroser to baste
Assaisonner to season
Attendrir ou Rassir to allow a piece of meat to age a few days in the refrigerator in order to make it
more tender
bain marie a hot water bath ; usually for sauces
Barder to cover or wrap a piece of meat , poulter and occasionally fish with a very thin
piece of pork fat in order to protect it and baste it.
bechamel sauce white sauce made from milk and white roux
Beurre Blanc butter based sauce made from reduction of dry white wine, vinegar and shallots.
Buerre Clarifie clarified butter, a process of gently melting butter in order to skim off the
impurities that float to the top and the whey sinks to the bottom. has a higher heat
point than normal butter
buerre en pommade softened (not melted) butter
Beurre Manie butter mixed with an equal amount flour used to ticken sauces
Bisque type of soup usually with a shellfish base
Blanc cooking liquid or water, flour and lemon juice used to prevent vegetables such as
artichokes and celery root from discolouring
blanchir to blanch ; to placed vegetables or meats in cold water and then bring to a boil.
Blondir to cook in fat in order to lightly color
Braiser to braise; to cook a meat in a covered dish in or over gentle heat with a little liquid
and usually vegetables cut into brunoise
Brider to Truss: to tie a bird before cooking in order for it to keep it's shape
Broyer to finely crush or grind
Canneler to channel; a way of cutting small groves in fruit or vegetables in order to give it a
decorative edge when sliced
Chantilly whipped cream to which sugar and vanilla have been added
Chaud-Foid a dish which is prepared hot but served cold, covered with a specific sauce
(sauce Chaud-Foid: made from 1/3 veloute ,1/3 gelatine and 1/3 cream
CORRECT Answers
Abaisser to roll a dough out with the aid of a rolling pin to the desired thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Batonnet cut Cut that is thicker than the julienne cut, rectangle , 4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
emincer to cut into thin slices, 1mm-3mm
mirepoix vegetables diced used for stocks, sauces and marinades. size dependant on
cooking times
Paysanne Batone 1cm square or triangle sliced finely
chiffonade to roll and finely slice or shred leafy vegetables or herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
acidifier to add lemon juice or vinegar to prevent oxidation
aiguiser to make the cutting edge of a knife cut better through the use of a steel or
sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
Aplatir to flatten a piece of meat or fish in order to make it more tender and facillitate
cooking
, arroser to baste
Assaisonner to season
Attendrir ou Rassir to allow a piece of meat to age a few days in the refrigerator in order to make it
more tender
bain marie a hot water bath ; usually for sauces
Barder to cover or wrap a piece of meat , poulter and occasionally fish with a very thin
piece of pork fat in order to protect it and baste it.
bechamel sauce white sauce made from milk and white roux
Beurre Blanc butter based sauce made from reduction of dry white wine, vinegar and shallots.
Buerre Clarifie clarified butter, a process of gently melting butter in order to skim off the
impurities that float to the top and the whey sinks to the bottom. has a higher heat
point than normal butter
buerre en pommade softened (not melted) butter
Beurre Manie butter mixed with an equal amount flour used to ticken sauces
Bisque type of soup usually with a shellfish base
Blanc cooking liquid or water, flour and lemon juice used to prevent vegetables such as
artichokes and celery root from discolouring
blanchir to blanch ; to placed vegetables or meats in cold water and then bring to a boil.
Blondir to cook in fat in order to lightly color
Braiser to braise; to cook a meat in a covered dish in or over gentle heat with a little liquid
and usually vegetables cut into brunoise
Brider to Truss: to tie a bird before cooking in order for it to keep it's shape
Broyer to finely crush or grind
Canneler to channel; a way of cutting small groves in fruit or vegetables in order to give it a
decorative edge when sliced
Chantilly whipped cream to which sugar and vanilla have been added
Chaud-Foid a dish which is prepared hot but served cold, covered with a specific sauce
(sauce Chaud-Foid: made from 1/3 veloute ,1/3 gelatine and 1/3 cream
