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LE CORDON BLEU BASIC CUISINE WRITTEN
EXAMINATION 2026 COMPLETE (120) CURRENT TESTING
QUESTIONS AND CORRECT ANSWERS WITH DETAILED
RATIONALES.
CUISINE
Prepare with confidence for the Le Cordon Bleu Basic Cuisine Written Examination
using this comprehensive study resource. This PDF reviews essential culinary
techniques, kitchen terminology, food safety principles, ingredient knowledge, and
other key concepts commonly covered on the exam. It is ideal for self-study, course
revision, and final exam preparation. A valuable resource for culinary students
seeking to strengthen their knowledge and improve their readiness for the written
examination.
MULTIPLE CHOICE.
SECTION A: KNIFE SKILLS AND VEGETABLE CUTS (Questions 1-20)
1. Which knife technique produces the smallest uniform cube used in
classical French cuisine?
A) Paysanne
B) Macédoine
C) Julienne
D) Brunoise
Correct Answer: D
Rationale: The brunoise cut produces very small, precise cubes that are no
larger than 3mm square. This is the smallest of the classical French vegetable
cuts and is often used for garnishes and sauces .
2. A batonnet cut should measure:
A) 2 cm long × 2 mm × 2 mm
B) 4 cm long × 5 mm × 5 mm
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C) 6 cm long × 6 mm × 6 mm
D) 3 cm long × 3 mm × 3 mm
Correct Answer: B
Rationale: The batonnet cut is a rectangle shape measuring approximately
4cm long and 5mm thick. It is thicker than a julienne but thinner than a
paysanne cut .
3. A julienne cut is characterized by:
A) 5 cm length × 1 mm thickness
B) 4 cm length × 5 mm thickness
C) 3 mm cubes
D) 1 cm squares
Correct Answer: A
Rationale: The julienne cut consists of thin strips measuring 5cm in length
and 1mm thick. This is a classic matchstick cut used for vegetables and
garnishes .
4. What is the primary difference between a brunoise and a macédoine
cut?
A) Brunoise is larger than macédoine
B) Macédoine cubes are larger (5mm) while brunoise cubes are smaller
(3mm)
C) Macédoine is only used for fruits
D) Brunoise is cut with a mandoline
Correct Answer: B
Rationale: A brunoise cut produces 3mm cubes while a macédoine produces
larger, precise 5mm cubes. Both are small dice cuts, but brunoise is the finer
of the two .
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5. A paysanne cut is characterized by:
A) 12 mm × 12 mm × 3 mm pieces
B) 12 mm cubes
C) 6 mm × 6 mm sticks
D) 3 mm × 3 mm cubes
Correct Answer: A
Rationale: The paysanne cut produces thin, flat pieces of vegetables roughly
12mm square and 3mm thick. This cut is used when vegetables need to cook
quickly and evenly .
6. A chiffonade cut is best used for:
A) Cutting carrots into matchsticks
B) Rolling and slicing leafy vegetables or herbs into thin strips
C) Dicing onions into small squares
D) Cutting potatoes into oval shapes
Correct Answer: B
Rationale: Chiffonade involves rolling a leaf (such as basil or spinach) on
itself and slicing it finely into thin ribbons. This technique is used for leafy
vegetables and herbs .
7. The culinary term "ciseler" refers to:
A) Cutting into large chunks
B) Cutting into thin slices
C) Finely dicing to small, even dice
D) Cutting into oval shapes
Correct Answer: C
Rationale: "Ciseler" means to finely chop ingredients into small, even dice.
This technique is often used for shallots, garlic, and herbs .
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8. What is the dimension of a "pomme cocotte" cut?
A) Oval shape, 6 sides, 6cm × 2cm diameter
B) Oval shape, 7 sides, 6cm × 2cm diameter
C) Round shape, 5cm diameter
D) Square shape, 4cm × 4cm
Correct Answer: B
Rationale: A pomme cocotte cut is an oval shape with 7 sides, measuring
6cm in height and 2cm in diameter. This is a classic French cut for potatoes .
9. What is the purpose of "acidifier" in vegetable preparation?
A) To add flavor
B) To prevent oxidation and discoloration
C) To soften the vegetable
D) To remove skin
Correct Answer: B
Rationale: To acidify means to add lemon juice or vinegar to prevent oxidation
(discoloration) of vegetables such as artichokes and celery root .
10. What does the culinary term "emincer" mean?
A) To cut into thin slices between 1mm and 3mm
B) To chop into small cubes
C) To roll and slice leafy greens
D) To cut into matchsticks
Correct Answer: A
Rationale: "Emincer" means to cut into thin, regular slices between 1mm and
3mm thick. This technique is commonly used for mushrooms, shallots, and
meat .
LE CORDON BLEU BASIC CUISINE WRITTEN
EXAMINATION 2026 COMPLETE (120) CURRENT TESTING
QUESTIONS AND CORRECT ANSWERS WITH DETAILED
RATIONALES.
CUISINE
Prepare with confidence for the Le Cordon Bleu Basic Cuisine Written Examination
using this comprehensive study resource. This PDF reviews essential culinary
techniques, kitchen terminology, food safety principles, ingredient knowledge, and
other key concepts commonly covered on the exam. It is ideal for self-study, course
revision, and final exam preparation. A valuable resource for culinary students
seeking to strengthen their knowledge and improve their readiness for the written
examination.
MULTIPLE CHOICE.
SECTION A: KNIFE SKILLS AND VEGETABLE CUTS (Questions 1-20)
1. Which knife technique produces the smallest uniform cube used in
classical French cuisine?
A) Paysanne
B) Macédoine
C) Julienne
D) Brunoise
Correct Answer: D
Rationale: The brunoise cut produces very small, precise cubes that are no
larger than 3mm square. This is the smallest of the classical French vegetable
cuts and is often used for garnishes and sauces .
2. A batonnet cut should measure:
A) 2 cm long × 2 mm × 2 mm
B) 4 cm long × 5 mm × 5 mm
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C) 6 cm long × 6 mm × 6 mm
D) 3 cm long × 3 mm × 3 mm
Correct Answer: B
Rationale: The batonnet cut is a rectangle shape measuring approximately
4cm long and 5mm thick. It is thicker than a julienne but thinner than a
paysanne cut .
3. A julienne cut is characterized by:
A) 5 cm length × 1 mm thickness
B) 4 cm length × 5 mm thickness
C) 3 mm cubes
D) 1 cm squares
Correct Answer: A
Rationale: The julienne cut consists of thin strips measuring 5cm in length
and 1mm thick. This is a classic matchstick cut used for vegetables and
garnishes .
4. What is the primary difference between a brunoise and a macédoine
cut?
A) Brunoise is larger than macédoine
B) Macédoine cubes are larger (5mm) while brunoise cubes are smaller
(3mm)
C) Macédoine is only used for fruits
D) Brunoise is cut with a mandoline
Correct Answer: B
Rationale: A brunoise cut produces 3mm cubes while a macédoine produces
larger, precise 5mm cubes. Both are small dice cuts, but brunoise is the finer
of the two .
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5. A paysanne cut is characterized by:
A) 12 mm × 12 mm × 3 mm pieces
B) 12 mm cubes
C) 6 mm × 6 mm sticks
D) 3 mm × 3 mm cubes
Correct Answer: A
Rationale: The paysanne cut produces thin, flat pieces of vegetables roughly
12mm square and 3mm thick. This cut is used when vegetables need to cook
quickly and evenly .
6. A chiffonade cut is best used for:
A) Cutting carrots into matchsticks
B) Rolling and slicing leafy vegetables or herbs into thin strips
C) Dicing onions into small squares
D) Cutting potatoes into oval shapes
Correct Answer: B
Rationale: Chiffonade involves rolling a leaf (such as basil or spinach) on
itself and slicing it finely into thin ribbons. This technique is used for leafy
vegetables and herbs .
7. The culinary term "ciseler" refers to:
A) Cutting into large chunks
B) Cutting into thin slices
C) Finely dicing to small, even dice
D) Cutting into oval shapes
Correct Answer: C
Rationale: "Ciseler" means to finely chop ingredients into small, even dice.
This technique is often used for shallots, garlic, and herbs .
, Page 4 of 42
8. What is the dimension of a "pomme cocotte" cut?
A) Oval shape, 6 sides, 6cm × 2cm diameter
B) Oval shape, 7 sides, 6cm × 2cm diameter
C) Round shape, 5cm diameter
D) Square shape, 4cm × 4cm
Correct Answer: B
Rationale: A pomme cocotte cut is an oval shape with 7 sides, measuring
6cm in height and 2cm in diameter. This is a classic French cut for potatoes .
9. What is the purpose of "acidifier" in vegetable preparation?
A) To add flavor
B) To prevent oxidation and discoloration
C) To soften the vegetable
D) To remove skin
Correct Answer: B
Rationale: To acidify means to add lemon juice or vinegar to prevent oxidation
(discoloration) of vegetables such as artichokes and celery root .
10. What does the culinary term "emincer" mean?
A) To cut into thin slices between 1mm and 3mm
B) To chop into small cubes
C) To roll and slice leafy greens
D) To cut into matchsticks
Correct Answer: A
Rationale: "Emincer" means to cut into thin, regular slices between 1mm and
3mm thick. This technique is commonly used for mushrooms, shallots, and
meat .
