Le Cordon Bleu Basic Pastry Exam Questions
and Correct Answers
Question 1
What is a genoise?
Correct Answer
Instead of using chemical leavening, air is suspended in the batter through mixing
to give volume to the cake.
- It is a whole egg cake, sometimes extra egg yolks and separated egg whites are
used in some recipes.
- The egg are beating with sugar over a bain marie to 40-55℃, then whipped to
cool to a stage known as ribbon.
- It is a fairly lean cake getting its fat from egg yolks, but some recipes have butter
added before baking.
- Notable for its elastic and somewhat dry texture, it is sometimes soaked with
flavored syrups and often served with buttercream as frosting.
Question 2
Pommade
Correct Answer
Softened butter (not melted)
Question 3
Where are financiers invented?
Correct Answer
Financiers are invented in the 19th century in Paris by a pastry chef near the stock
exchange. He wanted to create a dessert for traders to have a quick bite during
their break, the shape is meant to imitate a gold bar.
Page 1 of 22
,Question 4
What does the French word "sables" mean?
Correct Answer
"Sables" means "sandy", which is the term French bakers use when the English use
the term "breadcrumbs". The butter is rubbed together with the soft flour and the
sugar at the start of the recipe to make texture like breadcrumbs (or sand) before
adding egg. This will cause the flour to go partially waterproof and prevent too
much gluten strand formation during mixing.
Question 5
What is Isomalt sugar?
Correct Answer
Isomalt is a sugar substitute created from real sugar that has been made from
beets.
Isomalt is sugar-free and lower in calories than regular sugar, but is also made from
sucrose. Isomalt along with similar sugar replacers are termed 'polyols'. While they
are carbohydrates, they are not a sugar; they are sugar alcohols. Isomalt doesn't
promote tooth decay the way standard sugar does
Question 6
What is Pompe a huile?
Correct Answer
a sweet olive oil bread that's a cross between a brioche and a focaccia, is at the
center of the spiritual food traditions that make a Christmas in Provence like none
other in the world
Question 7
The term "egg wash" is referring to a preparation that can have 2 distinct purpose
Correct Answer
assembly/sticking on shine/coloration
Page 2 of 22
, Question 8
Italian meringue
Correct Answer
mounted egg whites with cooked sugar to 121 c pored and beaten in
Question 9
Difference between baking powder and baking soda.
Correct Answer
Baking soda + cream of tartar = baking powder
Question 10
What is "viennoiserie"
Correct Answer
Viennoiseries are baked goods made from a yeast-leavened dough in a manner
similar to bread, or from puff pastry, but with added ingredients giving them a
richer, sweeter character, approaching that of pastry. The dough is often laminated.
Question 11
fondant
Correct Answer
A sugar preparation used for glazing pastries
Question 12
When was Savarin created?
Correct Answer
created in the early 19th century by The Julienne brother to honor Author X
Gastronome Brillat Savarin.
Page 3 of 22
and Correct Answers
Question 1
What is a genoise?
Correct Answer
Instead of using chemical leavening, air is suspended in the batter through mixing
to give volume to the cake.
- It is a whole egg cake, sometimes extra egg yolks and separated egg whites are
used in some recipes.
- The egg are beating with sugar over a bain marie to 40-55℃, then whipped to
cool to a stage known as ribbon.
- It is a fairly lean cake getting its fat from egg yolks, but some recipes have butter
added before baking.
- Notable for its elastic and somewhat dry texture, it is sometimes soaked with
flavored syrups and often served with buttercream as frosting.
Question 2
Pommade
Correct Answer
Softened butter (not melted)
Question 3
Where are financiers invented?
Correct Answer
Financiers are invented in the 19th century in Paris by a pastry chef near the stock
exchange. He wanted to create a dessert for traders to have a quick bite during
their break, the shape is meant to imitate a gold bar.
Page 1 of 22
,Question 4
What does the French word "sables" mean?
Correct Answer
"Sables" means "sandy", which is the term French bakers use when the English use
the term "breadcrumbs". The butter is rubbed together with the soft flour and the
sugar at the start of the recipe to make texture like breadcrumbs (or sand) before
adding egg. This will cause the flour to go partially waterproof and prevent too
much gluten strand formation during mixing.
Question 5
What is Isomalt sugar?
Correct Answer
Isomalt is a sugar substitute created from real sugar that has been made from
beets.
Isomalt is sugar-free and lower in calories than regular sugar, but is also made from
sucrose. Isomalt along with similar sugar replacers are termed 'polyols'. While they
are carbohydrates, they are not a sugar; they are sugar alcohols. Isomalt doesn't
promote tooth decay the way standard sugar does
Question 6
What is Pompe a huile?
Correct Answer
a sweet olive oil bread that's a cross between a brioche and a focaccia, is at the
center of the spiritual food traditions that make a Christmas in Provence like none
other in the world
Question 7
The term "egg wash" is referring to a preparation that can have 2 distinct purpose
Correct Answer
assembly/sticking on shine/coloration
Page 2 of 22
, Question 8
Italian meringue
Correct Answer
mounted egg whites with cooked sugar to 121 c pored and beaten in
Question 9
Difference between baking powder and baking soda.
Correct Answer
Baking soda + cream of tartar = baking powder
Question 10
What is "viennoiserie"
Correct Answer
Viennoiseries are baked goods made from a yeast-leavened dough in a manner
similar to bread, or from puff pastry, but with added ingredients giving them a
richer, sweeter character, approaching that of pastry. The dough is often laminated.
Question 11
fondant
Correct Answer
A sugar preparation used for glazing pastries
Question 12
When was Savarin created?
Correct Answer
created in the early 19th century by The Julienne brother to honor Author X
Gastronome Brillat Savarin.
Page 3 of 22
