Le Cordon Bleu Basic Cuisine Written Exam /
Complete Accurate Quizzes with Verified
Answers / 2025-2026
Terms in this set (139)
Abaisser to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Batonnet cut Cut that is thicker than the julienne cut, rectangle ,
4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
emincer to cut into thin slices, 1mm-3mm
mirepoix vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
Paysanne Batone 1cm square or triangle sliced finely
chiffonade to roll and finely slice or shred leafy vegetables or herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
, acidifier to add lemon juice or vinegar to prevent oxidation
aiguiser to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
Aplatir to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser to baste
Assaisonner to season
Attendrir ou Rassir to allow a piece of meat to age a few days in the refrigerator
in order to make it more tender
bain marie a hot water bath ; usually for sauces
Barder 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 white sauce made from milk and white roux
Beurre Blanc butter based sauce made from reduction of dry white wine,
vinegar and shallots.
Buerre Clarifie 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
buerre en pommade softened (not melted) butter
Beurre Manie butter mixed with an equal amount flour used to ticken
sauces
Bisque type of soup usually with a shellfish base
Complete Accurate Quizzes with Verified
Answers / 2025-2026
Terms in this set (139)
Abaisser to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Batonnet cut Cut that is thicker than the julienne cut, rectangle ,
4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
emincer to cut into thin slices, 1mm-3mm
mirepoix vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
Paysanne Batone 1cm square or triangle sliced finely
chiffonade to roll and finely slice or shred leafy vegetables or herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
, acidifier to add lemon juice or vinegar to prevent oxidation
aiguiser to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
Aplatir to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser to baste
Assaisonner to season
Attendrir ou Rassir to allow a piece of meat to age a few days in the refrigerator
in order to make it more tender
bain marie a hot water bath ; usually for sauces
Barder 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 white sauce made from milk and white roux
Beurre Blanc butter based sauce made from reduction of dry white wine,
vinegar and shallots.
Buerre Clarifie 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
buerre en pommade softened (not melted) butter
Beurre Manie butter mixed with an equal amount flour used to ticken
sauces
Bisque type of soup usually with a shellfish base
