LE CORDON BLEU REVIEW TIPS QUESTIONS AND
ANSWERS SET A+
✔✔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
✔✔Chemiser - ✔✔to line the interior walls and or bottom of a mould before adding a
filling to prevent the finished product from sticking to the mold.
✔✔Chiqueter - ✔✔the manner of lightly scoring the cut edges of puff pastry in order to
help insure that it's rises staright and evenly
✔✔Citronner - ✔✔to rub certain foods with lemon to prevent them from coloring
✔✔clarifier - ✔✔to clarify ; to clear a cloudy liquid (by straining, heating and then gently
simmering with egg whites)
✔✔Clouter - ✔✔to stud an onion with a whole clove
✔✔Concasser - ✔✔to break up coarsely with a knife or pestle mortar
✔✔confit - ✔✔a food that is saturated with one of the following: vinegar (vegetables),
sugar (fruits), fat (poultry)
✔✔consomme - ✔✔clear bouillon made from meat fish or vegetables. served hot or
cold usually clarified
✔✔creme anglaise - ✔✔a sweet sauce made from eggs, sugar and milk that is cooked
to 85c
✔✔creme fouette - ✔✔whipped cream
✔✔creme fraiche - ✔✔the fat that floats to the surface of milk by using a centrifuge. it
can be thick (heavy cream) or liquid (whipping cream)
✔✔Darne - ✔✔thick steak cut from round fish
✔✔deglacer - ✔✔to degkazr; to dissolve the substance attached to the bottom of a oa.
with a liquid
✔✔degorger - ✔✔to degorge; to soak an ingredient in cold water in order to remove
blood salt or impurities
✔✔degraisser - ✔✔to degrease
ANSWERS SET A+
✔✔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
✔✔Chemiser - ✔✔to line the interior walls and or bottom of a mould before adding a
filling to prevent the finished product from sticking to the mold.
✔✔Chiqueter - ✔✔the manner of lightly scoring the cut edges of puff pastry in order to
help insure that it's rises staright and evenly
✔✔Citronner - ✔✔to rub certain foods with lemon to prevent them from coloring
✔✔clarifier - ✔✔to clarify ; to clear a cloudy liquid (by straining, heating and then gently
simmering with egg whites)
✔✔Clouter - ✔✔to stud an onion with a whole clove
✔✔Concasser - ✔✔to break up coarsely with a knife or pestle mortar
✔✔confit - ✔✔a food that is saturated with one of the following: vinegar (vegetables),
sugar (fruits), fat (poultry)
✔✔consomme - ✔✔clear bouillon made from meat fish or vegetables. served hot or
cold usually clarified
✔✔creme anglaise - ✔✔a sweet sauce made from eggs, sugar and milk that is cooked
to 85c
✔✔creme fouette - ✔✔whipped cream
✔✔creme fraiche - ✔✔the fat that floats to the surface of milk by using a centrifuge. it
can be thick (heavy cream) or liquid (whipping cream)
✔✔Darne - ✔✔thick steak cut from round fish
✔✔deglacer - ✔✔to degkazr; to dissolve the substance attached to the bottom of a oa.
with a liquid
✔✔degorger - ✔✔to degorge; to soak an ingredient in cold water in order to remove
blood salt or impurities
✔✔degraisser - ✔✔to degrease
