LE CORDON BLEU BASIC CUISINE
WRITTEN EXAMINATION 350 MULTIPLE
CHOICE QUESTIONS WITH DETAILED
SOLUTIONS
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SECTION 1: KNIFE SKILLS AND VEGETABLE CUTS (Questions 1-50)
Question 1
Which of the following is the primary purpose of HACCP in a professional
kitchen?
A) To improve plating aesthetics
B) To identify and control food safety hazards
C) To reduce cooking time
D) To standardize recipe writing
Correct Answer: B
Rationale: HACCP (Hazard Analysis and Critical Control Points) focuses on
identifying potential food safety hazards and implementing controls to
prevent them.
Question 2
What does the French culinary term "abaisser" mean?
A) To flatten a piece of meat
,B) To roll a dough out with a rolling pin to the desired thickness
C) To cut into thin slices
D) To add liquid to a sauce
Correct Answer: B
Rationale: "Abaisser" is the French term for rolling out dough with a rolling
pin to achieve the desired thickness.
Question 3
A brunoise cut produces cubes of what size?
A) 5mm × 5mm
B) 3mm × 3mm or smaller
C) 10mm × 10mm
D) 6mm × 6mm
Correct Answer: B
Rationale: Brunoise is a very small dice with cubes no larger than 3mm
square.
Question 4
What are the dimensions of a julienne cut?
A) 5cm in length and 1mm thick
B) 3cm in length and 3mm thick
C) 6cm in length and 3mm × 3mm
D) 4cm in length and 5mm thick
,Correct Answer: C
Rationale: Julienne sticks are 3mm × 3mm in cross-section and 6cm long.
Question 5
A batonnet cut has which dimensions?
A) 4cm long by 5mm thick
B) 6cm long × 6mm × 6mm
C) 3cm long × 3mm × 3mm
D) 5cm long × 5mm × 5mm
Correct Answer: B
Rationale: Batonnet sticks are 6cm long, 6mm × 6mm in cross-section.
Question 6
Which knife technique produces the smallest uniform cube?
A) Brunoise
B) Paysanne
C) Macédoine
D) Batonnet
Correct Answer: A
Rationale: Brunoise cuts are 3mm cubes, which are smaller than macédoine
(12mm) and other cuts.
Question 7
, A paysanne cut is characterized by:
A) 12mm × 12mm × 3mm pieces
B) 12mm cubes
C) 6mm × 6mm sticks
D) 3mm × 3mm cubes
Correct Answer: A
Rationale: Paysanne vegetables are sliced into thin, flat pieces roughly 12mm
× 12mm × 3mm.
Question 8
What does the term "ciseler" mean in French culinary terminology?
A) To cut into large chunks
B) To finely dice into small even dice
C) To slice thinly
D) To chop roughly
Correct Answer: B
Rationale: "Ciseler" means to finely dice into small, even dice.
Question 9
The term "emincer" refers to:
A) Cutting into thin slices, 1mm-3mm thick
B) Cutting into large cubes
C) Chopping herbs finely
WRITTEN EXAMINATION 350 MULTIPLE
CHOICE QUESTIONS WITH DETAILED
SOLUTIONS
---
SECTION 1: KNIFE SKILLS AND VEGETABLE CUTS (Questions 1-50)
Question 1
Which of the following is the primary purpose of HACCP in a professional
kitchen?
A) To improve plating aesthetics
B) To identify and control food safety hazards
C) To reduce cooking time
D) To standardize recipe writing
Correct Answer: B
Rationale: HACCP (Hazard Analysis and Critical Control Points) focuses on
identifying potential food safety hazards and implementing controls to
prevent them.
Question 2
What does the French culinary term "abaisser" mean?
A) To flatten a piece of meat
,B) To roll a dough out with a rolling pin to the desired thickness
C) To cut into thin slices
D) To add liquid to a sauce
Correct Answer: B
Rationale: "Abaisser" is the French term for rolling out dough with a rolling
pin to achieve the desired thickness.
Question 3
A brunoise cut produces cubes of what size?
A) 5mm × 5mm
B) 3mm × 3mm or smaller
C) 10mm × 10mm
D) 6mm × 6mm
Correct Answer: B
Rationale: Brunoise is a very small dice with cubes no larger than 3mm
square.
Question 4
What are the dimensions of a julienne cut?
A) 5cm in length and 1mm thick
B) 3cm in length and 3mm thick
C) 6cm in length and 3mm × 3mm
D) 4cm in length and 5mm thick
,Correct Answer: C
Rationale: Julienne sticks are 3mm × 3mm in cross-section and 6cm long.
Question 5
A batonnet cut has which dimensions?
A) 4cm long by 5mm thick
B) 6cm long × 6mm × 6mm
C) 3cm long × 3mm × 3mm
D) 5cm long × 5mm × 5mm
Correct Answer: B
Rationale: Batonnet sticks are 6cm long, 6mm × 6mm in cross-section.
Question 6
Which knife technique produces the smallest uniform cube?
A) Brunoise
B) Paysanne
C) Macédoine
D) Batonnet
Correct Answer: A
Rationale: Brunoise cuts are 3mm cubes, which are smaller than macédoine
(12mm) and other cuts.
Question 7
, A paysanne cut is characterized by:
A) 12mm × 12mm × 3mm pieces
B) 12mm cubes
C) 6mm × 6mm sticks
D) 3mm × 3mm cubes
Correct Answer: A
Rationale: Paysanne vegetables are sliced into thin, flat pieces roughly 12mm
× 12mm × 3mm.
Question 8
What does the term "ciseler" mean in French culinary terminology?
A) To cut into large chunks
B) To finely dice into small even dice
C) To slice thinly
D) To chop roughly
Correct Answer: B
Rationale: "Ciseler" means to finely dice into small, even dice.
Question 9
The term "emincer" refers to:
A) Cutting into thin slices, 1mm-3mm thick
B) Cutting into large cubes
C) Chopping herbs finely
