LE CORDON BLEU CORE MAIN QUESTIONS AND
ANSWERS SET A+
✔✔ecumer - ✔✔to skim ; to remove foam from the surface of a boiling liquid
✔✔Egoutter - ✔✔to strain ; to remove the cooking g liquid by pouring through a strainer
✔✔Emonder ou Monder - ✔✔to skin; to remove the skin of certain fruits or vegetables
by olumging into boiling water
✔✔Escaloper - ✔✔to cut scallops; to cut meat or fish at a bias
✔✔etuver - ✔✔to stew; to cook slowly ; to cook covered gently without coloring with
some fat and a little water
✔✔ficeler - ✔✔to tie with a string
✔✔Fraiser or Fraser - ✔✔a manner of mixing dough evenly by smearing it with the
fkeshy part if the palm of the hand
✔✔Fremir - ✔✔to simmer
✔✔Fumet - ✔✔A highly flavored stock made with fish bones; sauce made from cooking
juices
✔✔Glace - ✔✔Glaze ; stock reduced until thick and syrupy
✔✔Habiller - ✔✔to dress; to prepare an item for cooking (fish or meat)
✔✔Laison - ✔✔thickener; element or mixture used to thicken a liquid or sauce
, ✔✔lier - ✔✔to thicken; to change the consistency or a liquid by adding a roux, startch ,
egg, flour or buerre manie
✔✔Macedoine - ✔✔a mixture of vegetables of fruit cut into small cubes
✔✔Macerer - ✔✔to macerate; to soak an element in alcohol in order to flavor it (usually
in pastry)
✔✔Manchonner - ✔✔to remove the meat that covers the end of a bone such as chicken
leg or rack of meat in order to achieve a clean presentation
✔✔margarine - ✔✔is a butter-like product made from refined vegetable oils.
✔✔Mouiller - ✔✔To wet; to add a liquid to a preparation before cooking
✔✔Parer - ✔✔to trim; to remove the nerves or excess fat from meat , fish or to remove
the damaged inedible portions of fruit and vegetables before cooking or serving
✔✔Paupiette - ✔✔Thin slice of meat or fish that is rolled, sometimes with filling
✔✔Piler - ✔✔to grind ; to make a powder by crushing in a mortar and pestle
✔✔Quadriller - ✔✔1. to mark using a grill , squares or diamonds on meat
2. to mark squared using a knife
✔✔Quatre epices - ✔✔four spices ; a mixture of ground woices made up of 1. pepper 2
. cinnamon 3. nutmeg 4. cloves
✔✔Quenelles - ✔✔something shaped into an egg shape using two spoons
✔✔Rafraichir - ✔✔to refresh; to quickly cool in cold water something that has been
blanched
✔✔Radir - ✔✔to seize ; to precook without coloring
✔✔Revenir - ✔✔to quicklg color a food in hot fat or oil
✔✔Roux - ✔✔Equal amounts of fat (usually butter ) and flour mixed and cooked to
produce the base of a sauce or gravy. there are 3 types of roux that vary in color
depending on how long they cook , white, blond, and brown
✔✔Saisir - ✔✔to seize ; to quickly colour over very high heat at the start of cooking
ANSWERS SET A+
✔✔ecumer - ✔✔to skim ; to remove foam from the surface of a boiling liquid
✔✔Egoutter - ✔✔to strain ; to remove the cooking g liquid by pouring through a strainer
✔✔Emonder ou Monder - ✔✔to skin; to remove the skin of certain fruits or vegetables
by olumging into boiling water
✔✔Escaloper - ✔✔to cut scallops; to cut meat or fish at a bias
✔✔etuver - ✔✔to stew; to cook slowly ; to cook covered gently without coloring with
some fat and a little water
✔✔ficeler - ✔✔to tie with a string
✔✔Fraiser or Fraser - ✔✔a manner of mixing dough evenly by smearing it with the
fkeshy part if the palm of the hand
✔✔Fremir - ✔✔to simmer
✔✔Fumet - ✔✔A highly flavored stock made with fish bones; sauce made from cooking
juices
✔✔Glace - ✔✔Glaze ; stock reduced until thick and syrupy
✔✔Habiller - ✔✔to dress; to prepare an item for cooking (fish or meat)
✔✔Laison - ✔✔thickener; element or mixture used to thicken a liquid or sauce
, ✔✔lier - ✔✔to thicken; to change the consistency or a liquid by adding a roux, startch ,
egg, flour or buerre manie
✔✔Macedoine - ✔✔a mixture of vegetables of fruit cut into small cubes
✔✔Macerer - ✔✔to macerate; to soak an element in alcohol in order to flavor it (usually
in pastry)
✔✔Manchonner - ✔✔to remove the meat that covers the end of a bone such as chicken
leg or rack of meat in order to achieve a clean presentation
✔✔margarine - ✔✔is a butter-like product made from refined vegetable oils.
✔✔Mouiller - ✔✔To wet; to add a liquid to a preparation before cooking
✔✔Parer - ✔✔to trim; to remove the nerves or excess fat from meat , fish or to remove
the damaged inedible portions of fruit and vegetables before cooking or serving
✔✔Paupiette - ✔✔Thin slice of meat or fish that is rolled, sometimes with filling
✔✔Piler - ✔✔to grind ; to make a powder by crushing in a mortar and pestle
✔✔Quadriller - ✔✔1. to mark using a grill , squares or diamonds on meat
2. to mark squared using a knife
✔✔Quatre epices - ✔✔four spices ; a mixture of ground woices made up of 1. pepper 2
. cinnamon 3. nutmeg 4. cloves
✔✔Quenelles - ✔✔something shaped into an egg shape using two spoons
✔✔Rafraichir - ✔✔to refresh; to quickly cool in cold water something that has been
blanched
✔✔Radir - ✔✔to seize ; to precook without coloring
✔✔Revenir - ✔✔to quicklg color a food in hot fat or oil
✔✔Roux - ✔✔Equal amounts of fat (usually butter ) and flour mixed and cooked to
produce the base of a sauce or gravy. there are 3 types of roux that vary in color
depending on how long they cook , white, blond, and brown
✔✔Saisir - ✔✔to seize ; to quickly colour over very high heat at the start of cooking
