Le Cordon Bleu Basic Practical Exam UPDATED ACTUAL
Questions and CORRECT Answers
What is the first step to starting the Citron Tart? Pâte Sucrée
What are the steps to make the Pate Sucree? (Citron Tart) 1. Combine egg and vanilla
2. Cream together the butter, lemon, and sugar
3. Add the egg mix to the butter
4. sift dry ingredients and add
5. store in the fridge
6. roll out and line the tart ring
7. chill
8. blind bake
After the Pate Sucree what is the next step? (Citron Tart) Creme de Citron
What are the steps for the Creme de Citron? (Citron Tart) 1. Soak the gelatine
2. warm the lemon juice
3. Whisk the sugar, egg, and egg yolk
4. combine the hot juice and cook till thick, add bloomed gelatine, add butter and
strain, cover until shell is cool
What is the next step after the curd? (Citron Tart) Julienne lemons
What do you do while the tart is setting? (Citron Tart) make the meringue
What are the steps to the making the italian meringue? 1. Put egg white on mixer while water and sugar is cooking
(Citron Tart) 2. Cook sugar and when it reaches 110, start the egg to soft peak
3. when it hits 118 add in sugar in 3rds
4. whip and cool to body temp on medium speed then place in piping bag
How long should the Pate Sucree be stored in the fridge 20 mins
for before putting in the tart shell? (Citron Tart)
What temp is the pate sucree baked at? (Citron Tart) 175 till brown
How long do you bloom the gelatine for? (Citron Tart) 15 mins with 2-3 ice cubes
What is the first step for the eclairs? (Coffee Eclairs) Choux dough
What are the steps of choux dough? (Coffee Eclairs) 1. melt butter then add water, milk, salt and sugar and bring to boil
2. add sifted flour and cook on 5 for a min, take off and put into a bowl spread up
the sides
3. once cool add eggs w spatula until it reaches a "V"
4. pipe 12 eclairs, egg wash the top, fork the length
5. bake
Questions and CORRECT Answers
What is the first step to starting the Citron Tart? Pâte Sucrée
What are the steps to make the Pate Sucree? (Citron Tart) 1. Combine egg and vanilla
2. Cream together the butter, lemon, and sugar
3. Add the egg mix to the butter
4. sift dry ingredients and add
5. store in the fridge
6. roll out and line the tart ring
7. chill
8. blind bake
After the Pate Sucree what is the next step? (Citron Tart) Creme de Citron
What are the steps for the Creme de Citron? (Citron Tart) 1. Soak the gelatine
2. warm the lemon juice
3. Whisk the sugar, egg, and egg yolk
4. combine the hot juice and cook till thick, add bloomed gelatine, add butter and
strain, cover until shell is cool
What is the next step after the curd? (Citron Tart) Julienne lemons
What do you do while the tart is setting? (Citron Tart) make the meringue
What are the steps to the making the italian meringue? 1. Put egg white on mixer while water and sugar is cooking
(Citron Tart) 2. Cook sugar and when it reaches 110, start the egg to soft peak
3. when it hits 118 add in sugar in 3rds
4. whip and cool to body temp on medium speed then place in piping bag
How long should the Pate Sucree be stored in the fridge 20 mins
for before putting in the tart shell? (Citron Tart)
What temp is the pate sucree baked at? (Citron Tart) 175 till brown
How long do you bloom the gelatine for? (Citron Tart) 15 mins with 2-3 ice cubes
What is the first step for the eclairs? (Coffee Eclairs) Choux dough
What are the steps of choux dough? (Coffee Eclairs) 1. melt butter then add water, milk, salt and sugar and bring to boil
2. add sifted flour and cook on 5 for a min, take off and put into a bowl spread up
the sides
3. once cool add eggs w spatula until it reaches a "V"
4. pipe 12 eclairs, egg wash the top, fork the length
5. bake
