1|Page
LE CORDON BLEU BASIC CUISINE WRITTEN EXAM
NEWEST 2025 ACTUAL EXAM COMPLETE 180
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW!!
what is sweating?
veges are cooked slowly in fat without color to evaporate water
and concentrate taste (until veges are translucent)
why is a consume too greasy?
the minced meat is not lean enough
french onion soup is from which city in france?
paris
how long does swiss gruyere cheese age for full body taste?
10 months
,2|Page
for jus sauce, why would you cut your meat into small round
pieces?
to increase surface area and coloration
what is the thickening agent classically for bisque?
rice or rice flour
what is the technical name of eggs boiled in shells for 6 mins?
soft boiled eggs
if a french classical dish is called a florentine, what vege is
used?
spinach
what type of emulsion is a hollandaise sauce?
, 3|Page
hot, stable
which of the following contains lecithin for emulsion?
egg yolk
what is the purpose of adding distilled vinegar for poaching
eggs?
to set the egg white
what is the technical term to well combine dough?
knead
how can you describe the taste of puff pastry?
flakey, fondant??, crispy
LE CORDON BLEU BASIC CUISINE WRITTEN EXAM
NEWEST 2025 ACTUAL EXAM COMPLETE 180
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW!!
what is sweating?
veges are cooked slowly in fat without color to evaporate water
and concentrate taste (until veges are translucent)
why is a consume too greasy?
the minced meat is not lean enough
french onion soup is from which city in france?
paris
how long does swiss gruyere cheese age for full body taste?
10 months
,2|Page
for jus sauce, why would you cut your meat into small round
pieces?
to increase surface area and coloration
what is the thickening agent classically for bisque?
rice or rice flour
what is the technical name of eggs boiled in shells for 6 mins?
soft boiled eggs
if a french classical dish is called a florentine, what vege is
used?
spinach
what type of emulsion is a hollandaise sauce?
, 3|Page
hot, stable
which of the following contains lecithin for emulsion?
egg yolk
what is the purpose of adding distilled vinegar for poaching
eggs?
to set the egg white
what is the technical term to well combine dough?
knead
how can you describe the taste of puff pastry?
flakey, fondant??, crispy
