LE CORDON BLEU BASIC CUISINE WRITTEN EXAM
NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS
AND CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+||BRAND NEW!!
Abaisser - (ANSWER)to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut - (ANSWER)A very small dice cubes, no larger than 3mm square
Julienne - (ANSWER)Thin strips 5cm in length and 1mm thick
Batonnet cut - (ANSWER)Cut that is thicker than the julienne cut, rectangle , 4cm
long by 5mm thick
Macedoine - (ANSWER)precise cubes 5mm
ciseler - (ANSWER)finely diced to small even dice
emincer - (ANSWER)to cut into thin slices, 1mm-3mm
mirepoix - (ANSWER)vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
,Paysanne - (ANSWER)Batone 1cm square or triangle sliced finely
chiffonade - (ANSWER)to roll and finely slice or shred leafy vegetables or herbs.
hache - (ANSWER)chopped
legumes tournes - (ANSWER)5cm x 2cm
pomme cocotte - (ANSWER)oval shape, 7 sides, 6cm x 2 cm
pomme vapeur - (ANSWER)oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise - (ANSWER)oval shape, 7 sides, 7cm x 4.5 diameter
acidifier - (ANSWER)to add lemon juice or vinegar to prevent oxidation
aiguiser - (ANSWER)to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes - (ANSWER)very thing french fries
Anglaise - (ANSWER)to cook in boiling water
, Aplatir - (ANSWER)to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - (ANSWER)to baste
Assaisonner - (ANSWER)to season
Attendrir ou Rassir - (ANSWER)to allow a piece of meat to age a few days in the
refrigerator in order to make it more tender
bain marie - (ANSWER)a hot water bath ; usually for sauces
Barder - (ANSWER)to cover or wrap a piece of meat , poulter and occasionally fish
with a very thin piece of pork fat in order to protect it and baste it.
bechamel sauce - (ANSWER)white sauce made from milk and white roux
Beurre Blanc - (ANSWER)butter based sauce made from reduction of dry white
wine, vinegar and shallots.
Buerre Clarifie - (ANSWER)clarified butter, a process of gently melting butter in
order to skim off the impurities that float to the top and the whey sinks to the
bottom. has a higher heat point than normal butter
NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS
AND CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+||BRAND NEW!!
Abaisser - (ANSWER)to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut - (ANSWER)A very small dice cubes, no larger than 3mm square
Julienne - (ANSWER)Thin strips 5cm in length and 1mm thick
Batonnet cut - (ANSWER)Cut that is thicker than the julienne cut, rectangle , 4cm
long by 5mm thick
Macedoine - (ANSWER)precise cubes 5mm
ciseler - (ANSWER)finely diced to small even dice
emincer - (ANSWER)to cut into thin slices, 1mm-3mm
mirepoix - (ANSWER)vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
,Paysanne - (ANSWER)Batone 1cm square or triangle sliced finely
chiffonade - (ANSWER)to roll and finely slice or shred leafy vegetables or herbs.
hache - (ANSWER)chopped
legumes tournes - (ANSWER)5cm x 2cm
pomme cocotte - (ANSWER)oval shape, 7 sides, 6cm x 2 cm
pomme vapeur - (ANSWER)oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise - (ANSWER)oval shape, 7 sides, 7cm x 4.5 diameter
acidifier - (ANSWER)to add lemon juice or vinegar to prevent oxidation
aiguiser - (ANSWER)to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes - (ANSWER)very thing french fries
Anglaise - (ANSWER)to cook in boiling water
, Aplatir - (ANSWER)to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - (ANSWER)to baste
Assaisonner - (ANSWER)to season
Attendrir ou Rassir - (ANSWER)to allow a piece of meat to age a few days in the
refrigerator in order to make it more tender
bain marie - (ANSWER)a hot water bath ; usually for sauces
Barder - (ANSWER)to cover or wrap a piece of meat , poulter and occasionally fish
with a very thin piece of pork fat in order to protect it and baste it.
bechamel sauce - (ANSWER)white sauce made from milk and white roux
Beurre Blanc - (ANSWER)butter based sauce made from reduction of dry white
wine, vinegar and shallots.
Buerre Clarifie - (ANSWER)clarified butter, a process of gently melting butter in
order to skim off the impurities that float to the top and the whey sinks to the
bottom. has a higher heat point than normal butter
