1|Page
LE CORDON BLEU BASIC CUISINE WRITTEN EXAM NEWEST
2025/2026 ACTUAL EXAM WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS (100% VERIFIED ANSWERS)
|ALREADY GRADED A+| ||PROFESSOR VERIFIED||
what is the name of the preparation of live shell fish steamed in
white wine, shallots, parsley? - ANSWER-marinieres
how many pairs of legs, including pinchers, do cornish crabs
have? - ANSWER-5 pairs (4 pairs of legs, 1 pair of pinchers)
to which category do crabs belong to? - ANSWER-crustacean
what fish is Worcestershire sauce made of? - ANSWER-
anchovies
what would you call a lemon sole fillet rolled onto itself -
ANSWER-paupiette
what is the diff between a fish stock and fish fumet? - ANSWER-
fumet is sweated beforehand on bones and vege
,2|Page
in stock making, what is the name of the protein found in bones,
skin and connective tissue? - ANSWER-collagen
which of the following dishes was not created by alfonso duglere?
- ANSWER-didn't create - lamb champvallon
what is the main objective when the sauce is monter au beurre? -
ANSWER-to make the sauce shiny
what is the lifespan of a corn fed chicken before slaughter? -
ANSWER-10-12 weeks
which of the following does not describe the technical term confit?
- ANSWER-not - stew slowly veges or fruits in a water and fat
yes - controlled, low temp in fat
in process of roasting jus, what is suk? - ANSWER-coagulated
proteins
,3|Page
what is gastrique? - ANSWER-mixture of sugar and acid (ex-
vinegar)
in control liquor, is made of sweet and bitter oranges, what variety
of oranges is not bitter? - ANSWER-valencia orange
at what stages should you add salt when cooking dried pulses? -
ANSWER-at the end
for a jus or sauce, why would you cut the meat into small even
pieces? - ANSWER-to increase surface coloration
what is the thickening agent used in a velote or bisque? -
ANSWER-rice
describe the texture of shortcrust pastry? - ANSWER-crispy, flaky,
fondant (melt in the mouth)
what do you obtain when you brown a casein in butter? -
ANSWER-beurre noisette
, 4|Page
what is the recommended resting time between turns when
making puff pastry? - ANSWER-30 mins
what is a dartois? - ANSWER-anything with a 2xrectangle layers
(can be savory or sweet)
tartar sauce is a mayo derivative, what are other mayo
derivatives? - ANSWER-cocktail sauce, sauce verde, chantilly,
andalouse
nouilly pray is an aromatized wine made from which of the
following? - ANSWER-all of the above (herbs and spices, barks
and flowers, seeds and roots
what is the name of the green pigment in plants and algae? -
ANSWER-chlorophyll
why do we remove the wish bone of poultry? - ANSWER-to carve
LE CORDON BLEU BASIC CUISINE WRITTEN EXAM NEWEST
2025/2026 ACTUAL EXAM WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS (100% VERIFIED ANSWERS)
|ALREADY GRADED A+| ||PROFESSOR VERIFIED||
what is the name of the preparation of live shell fish steamed in
white wine, shallots, parsley? - ANSWER-marinieres
how many pairs of legs, including pinchers, do cornish crabs
have? - ANSWER-5 pairs (4 pairs of legs, 1 pair of pinchers)
to which category do crabs belong to? - ANSWER-crustacean
what fish is Worcestershire sauce made of? - ANSWER-
anchovies
what would you call a lemon sole fillet rolled onto itself -
ANSWER-paupiette
what is the diff between a fish stock and fish fumet? - ANSWER-
fumet is sweated beforehand on bones and vege
,2|Page
in stock making, what is the name of the protein found in bones,
skin and connective tissue? - ANSWER-collagen
which of the following dishes was not created by alfonso duglere?
- ANSWER-didn't create - lamb champvallon
what is the main objective when the sauce is monter au beurre? -
ANSWER-to make the sauce shiny
what is the lifespan of a corn fed chicken before slaughter? -
ANSWER-10-12 weeks
which of the following does not describe the technical term confit?
- ANSWER-not - stew slowly veges or fruits in a water and fat
yes - controlled, low temp in fat
in process of roasting jus, what is suk? - ANSWER-coagulated
proteins
,3|Page
what is gastrique? - ANSWER-mixture of sugar and acid (ex-
vinegar)
in control liquor, is made of sweet and bitter oranges, what variety
of oranges is not bitter? - ANSWER-valencia orange
at what stages should you add salt when cooking dried pulses? -
ANSWER-at the end
for a jus or sauce, why would you cut the meat into small even
pieces? - ANSWER-to increase surface coloration
what is the thickening agent used in a velote or bisque? -
ANSWER-rice
describe the texture of shortcrust pastry? - ANSWER-crispy, flaky,
fondant (melt in the mouth)
what do you obtain when you brown a casein in butter? -
ANSWER-beurre noisette
, 4|Page
what is the recommended resting time between turns when
making puff pastry? - ANSWER-30 mins
what is a dartois? - ANSWER-anything with a 2xrectangle layers
(can be savory or sweet)
tartar sauce is a mayo derivative, what are other mayo
derivatives? - ANSWER-cocktail sauce, sauce verde, chantilly,
andalouse
nouilly pray is an aromatized wine made from which of the
following? - ANSWER-all of the above (herbs and spices, barks
and flowers, seeds and roots
what is the name of the green pigment in plants and algae? -
ANSWER-chlorophyll
why do we remove the wish bone of poultry? - ANSWER-to carve
