LE CORDON BLEU BASIC PASTRY EXAM NEWEST
2025 ACTUAL EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+||BRAND NEW!!
What is coagulation? - (ANSWER)The clumping of particles. Thickening of liquid
when protein molecules crosslink. In basic cream, the eggs proteins are mainly
responsible for the coagulation.
What does the French word "sables" mean? - (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.
What is fraser aka fraiser? - (ANSWER)rub grains of dough between two hands
The term "egg wash" is referring to a preparation that can have 2 distinct purpose
- (ANSWER)assembly/sticking on shine/coloration
When were sables invented? - (ANSWER)Sables were invented in Marquise of
Sable 1670.
Soft flour (cake flour) is )______ in gluten ___%, and Strong flour (bread flour) is
___ - ___% gluten - (ANSWER)Soft flour (cake flour) is low in gluten 7-9%, and
Strong flour (bread flour) is 11.5-14% gluten
,Butter consists of approximately... % - (ANSWER)Butter consists of approximately
82% fat, 16% water, and 2% protein (binding agent)
Difference between baking powder and baking soda. - (ANSWER)Baking soda +
cream of tartar = baking powder
What is inverted sugar? - (ANSWER)a byproduct of sugar (saccharose-sucrose)
that has been boiled with an acid to separates the 2 simple sugars: glucose and
fructose
Name three reasons for using inverted sugar? - (ANSWER)1. Keep product moist
longer
2. Reduce re-crystallization of sugar
3. Sweeter than saccharose (sucrose)
Where are financiers invented? - (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.
What is beurre noisette? - (ANSWER)Beurre noisette is Hazelnut is butter aka
browned butter
, What is the purpose of blind baking? - (ANSWER)Blind Baking: The purpose is to
help the pie shell retain its shape.
Causes of Shrinking of tarts. (4 reasons) - (ANSWER)-Four with too high % gluten.
-Dough over worked.
-Dough not rested enough.
-Insufficient use of rice during blind baking.
Where was Tarte Bourdaloue invented? - (ANSWER)Tarte Bourdaloue was created
by Chef Fasquelle around 1850 in his pastry shop Rue Bourdaloue. Paris IXth.
What is a cartouche - (ANSWER)A cartouche is a parchment-paper lid that allows
for some evaporation during braising while keeping the meat (or other food)
submerged. It's a French technique that's also handy for poaching fruit and other
long-simmering applications, when you want just a bit of liquid to escape.
What is Creaming? - (ANSWER)Creaming, in this sense, is the technique of
softening solid fat, like shortening or butter, into a smooth mass and then
blending it with other ingredients. The technique is most often used in making
buttercream, cake batter or cookie dough.
What does baking powder consist of? - (ANSWER)Baking powder: mixture of
cream of tartar, baking soda, and cornstarch
2025 ACTUAL EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+||BRAND NEW!!
What is coagulation? - (ANSWER)The clumping of particles. Thickening of liquid
when protein molecules crosslink. In basic cream, the eggs proteins are mainly
responsible for the coagulation.
What does the French word "sables" mean? - (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.
What is fraser aka fraiser? - (ANSWER)rub grains of dough between two hands
The term "egg wash" is referring to a preparation that can have 2 distinct purpose
- (ANSWER)assembly/sticking on shine/coloration
When were sables invented? - (ANSWER)Sables were invented in Marquise of
Sable 1670.
Soft flour (cake flour) is )______ in gluten ___%, and Strong flour (bread flour) is
___ - ___% gluten - (ANSWER)Soft flour (cake flour) is low in gluten 7-9%, and
Strong flour (bread flour) is 11.5-14% gluten
,Butter consists of approximately... % - (ANSWER)Butter consists of approximately
82% fat, 16% water, and 2% protein (binding agent)
Difference between baking powder and baking soda. - (ANSWER)Baking soda +
cream of tartar = baking powder
What is inverted sugar? - (ANSWER)a byproduct of sugar (saccharose-sucrose)
that has been boiled with an acid to separates the 2 simple sugars: glucose and
fructose
Name three reasons for using inverted sugar? - (ANSWER)1. Keep product moist
longer
2. Reduce re-crystallization of sugar
3. Sweeter than saccharose (sucrose)
Where are financiers invented? - (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.
What is beurre noisette? - (ANSWER)Beurre noisette is Hazelnut is butter aka
browned butter
, What is the purpose of blind baking? - (ANSWER)Blind Baking: The purpose is to
help the pie shell retain its shape.
Causes of Shrinking of tarts. (4 reasons) - (ANSWER)-Four with too high % gluten.
-Dough over worked.
-Dough not rested enough.
-Insufficient use of rice during blind baking.
Where was Tarte Bourdaloue invented? - (ANSWER)Tarte Bourdaloue was created
by Chef Fasquelle around 1850 in his pastry shop Rue Bourdaloue. Paris IXth.
What is a cartouche - (ANSWER)A cartouche is a parchment-paper lid that allows
for some evaporation during braising while keeping the meat (or other food)
submerged. It's a French technique that's also handy for poaching fruit and other
long-simmering applications, when you want just a bit of liquid to escape.
What is Creaming? - (ANSWER)Creaming, in this sense, is the technique of
softening solid fat, like shortening or butter, into a smooth mass and then
blending it with other ingredients. The technique is most often used in making
buttercream, cake batter or cookie dough.
What does baking powder consist of? - (ANSWER)Baking powder: mixture of
cream of tartar, baking soda, and cornstarch
