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LE CORDON BLEU BASIC CUISINE WRITTEN EXAM
LATEST 2026/2027 ACTUAL EXAM WITH COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+|
|JUST OUT!!!
what family does kale belong to? - ANSWER-brassica
(spinach)
green beans in boiling water is called? - ANSWER-a
l'anglaise = salt boil, no lids to blanche, refresh with ice
water, reheat
which cut of beef is labeled A? - ANSWER-A is the fore
ribs
Which peppercorn comes from the island of Borneo in
Indonesia? - ANSWER-Sarawak pepper
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Study the cuts of the beef - ANSWER-know the sections,
not specific cuts
what is an artichoke - ANSWER-flower
what is the purpose of flour when cooking artichoke in a
blanc? - ANSWER-thickens water or thickens the blanc
cut 4cm long, 5mm thick - ANSWER-batonnet
what degree of cooking is when steak reaches 45C? -
ANSWER-blue
which cut of beef is labeled in C? - ANSWER-silverside
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what temp should a bernaise be cooked at? - ANSWER-
50-60C
a thick cut called chateau briand is from what animal? -
ANSWER-beef
rice is an edible seed grown from? - ANSWER-grass,
40,000 variety of rice
which type of cream is fermented with lactic acid? -
ANSWER-sour cream
what is the age of cows raised as rose veal in the UK? -
ANSWER-6-8 months
the sauce veloute and bechamel are mother sauces,
which is not a mother sauce? - ANSWER-mayonaise
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other mother sauces: espangnole, tomato sauce,
hollandaise
what thickening method and ingredients are used in a
blanquette? - ANSWER-white roux, egg yolk, and cream
order of paner a l'anglaise - ANSWER-flour, eggs, bread /
milk
what is the minimum aging time of balsamic vinegar? -
ANSWER-12 years
what forms gluten? - ANSWER-2 proteins: gliadin and
glutenin and water
where is tapioca obtained from? - ANSWER-casava root
LE CORDON BLEU BASIC CUISINE WRITTEN EXAM
LATEST 2026/2027 ACTUAL EXAM WITH COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+|
|JUST OUT!!!
what family does kale belong to? - ANSWER-brassica
(spinach)
green beans in boiling water is called? - ANSWER-a
l'anglaise = salt boil, no lids to blanche, refresh with ice
water, reheat
which cut of beef is labeled A? - ANSWER-A is the fore
ribs
Which peppercorn comes from the island of Borneo in
Indonesia? - ANSWER-Sarawak pepper
,2|Page
Study the cuts of the beef - ANSWER-know the sections,
not specific cuts
what is an artichoke - ANSWER-flower
what is the purpose of flour when cooking artichoke in a
blanc? - ANSWER-thickens water or thickens the blanc
cut 4cm long, 5mm thick - ANSWER-batonnet
what degree of cooking is when steak reaches 45C? -
ANSWER-blue
which cut of beef is labeled in C? - ANSWER-silverside
,3|Page
what temp should a bernaise be cooked at? - ANSWER-
50-60C
a thick cut called chateau briand is from what animal? -
ANSWER-beef
rice is an edible seed grown from? - ANSWER-grass,
40,000 variety of rice
which type of cream is fermented with lactic acid? -
ANSWER-sour cream
what is the age of cows raised as rose veal in the UK? -
ANSWER-6-8 months
the sauce veloute and bechamel are mother sauces,
which is not a mother sauce? - ANSWER-mayonaise
, 4|Page
other mother sauces: espangnole, tomato sauce,
hollandaise
what thickening method and ingredients are used in a
blanquette? - ANSWER-white roux, egg yolk, and cream
order of paner a l'anglaise - ANSWER-flour, eggs, bread /
milk
what is the minimum aging time of balsamic vinegar? -
ANSWER-12 years
what forms gluten? - ANSWER-2 proteins: gliadin and
glutenin and water
where is tapioca obtained from? - ANSWER-casava root
