Le Cordon Bleu Basic Pastry UPDATED ACTUAL Questions
and CORRECT Answers
Name the meeting place when evacuating the building Bell tower
during a fire alarm.
Give the main requirement after leaving the building ??
during a fire evacuation.
Which is the best fire extinguisher to use on an electric Carbon dioxide
fire?
Before lifting a heavy object, what are the questions you How heavy is the object? What is the size of the object? Do you have a clear
should ask yourself? path?
Give an example of a piece of PPE. Face Mask
Where should blowtorches be stored after use? Locked fireproof cupboard
If traveling in public with a knife set and case, what Make sure they're in their protective shields in a lockable case.
precautions should be taken?
Give two examples where a fire blanket might be used. Electrical fire and grease fire or Burning caramel, cooking oils/fats
If you burn your hand, what is the best possible course of Run it under cold water.
action to take?
What does COSHH stand for? Control of Substance Hazardous to Health.
Describe the best possible style of footwear for working Safety shoes, non-slip, fully enclosed, worn with socks.
in a kitchen.
Choosing the correct strength flour is important for the Gluten forms when it comes into contact with moisture and being agitated or
final texture of cooked baked goods. Why is this? manipulated, it is important to choose the correct strength flour for the volume,
texture, and structure of baked goods.
Corn flour made from corn can be used to thicken Reduce gluten, soften the flour, lighten product
sauces. Why is it sometimes added to wheat flour?
Why is butter the preferred fat for pastry work? Low melting point, flavor, aroma, doesn't stick to the palette.
Give 3 reasons why sugar is one of the most important Sweetness, tenderness, shiny, finer texture, retain moisture, raise the boiling point
ingredients used in preparing pastries and sweets. or lower the freezing point.
Why is it important to ensure that egg yolks are removed Egg yolks contain fat, it prevents meringue from foaming.
completely from egg whites when making a meringue?
, Name two differences between sucrose and glucose. Sucrose (disaccharide) is from sugar cane or sugar beets and glucose
(monosaccharide) is corn extracted.
What is the minimum fat percentage of butter? 80% milk fat.
Why does wheat flour have different strength? Different characteristics of the wheat, quality/quantity of gluten.
Name and describe two methods of milk heat treatment. Pasteurization: liquid is forced btwn metal plates or through pipes heated on the
outside by hot water, heated to 72℃ for 15 seconds.
Sterilization (UHT): spraying the milk through a nozzle into a chamber filled with
high-temp steam under pressure, after reaching 140℃ for 4 seconds, fluid is
cooled and packaged.
Explain why eggs are vital ingredients for pastry work. Eggs have air-retaining and coagulation properties and qualities that can be used
to produce goods of different textures, appearance and composition. They
provide structure, flavour, moisture and nutrition to baked goods.
Sugars I Sugars I
Sugars or sweetening agents have the following Sugars or sweetening agents have the following purposes in baking:
purposes in baking: They add sweetness and flavor.
They add _______ and ____ _. They create tenderness and fineness of texture, partly by weakening the gluten
They create tenderness and _______of _______, partly by _______ structure.
the gluten structure. They give crust color.
They give crust ___ _. They increase keeping qualities by retaining moisture.
They increase keeping qualities by retaining ____ _. They act as a creaming agent with fats and as foaming agents with eggs.
They act as a creaming agent with _______ and as _______ They provide food for yeast.
agents with eggs. They act as a preservative helping to stop microorganisms growing, for example
They provide____ for yeast. in jam.
They act as a ____ helping to stop microorganisms They raise the boiling point or lower the freezing point. This is essential in some
growing, for example in____ _. recipes (ie. ice cream).
They raise the boiling point or lower the freezing point.
This is essential in some recipes (ie. ice cream).
Sugars II Sugars II
We customarily use the term sugar for regular refined We customarily use the term sugar for regular refined sugars derived from sugar
sugars derived from _______ or _______. cane or sugar beets.
The chemical name for these sugars is sucrose. However The chemical name for these sugars is sucrose. However other sugars of different
other sugars of different chemical structure are also used. chemical structure are also used.
Sugars belong to a group of substances called Sugars belong to a group of substances called carbohydrates, a group that also
carbohydrates, a group that also include starches. include starches.
There are two basic groups of sugar; monosaccharides, There are two basic groups of sugar; monosaccharides, which means simple
which means simple sugars, and disaccharides, meaning sugars, and disaccharides, meaning double sugars. Polysaccharides have more
double sugars. Polysaccharides have more complex complex chemical structures than sugars. Sucrose is a disaccharide, as are
chemical structures than sugars. Sucrose is a maltose (malt sugar) and lactose (the sugar found in milk). Examples of simple
disaccharide, as are maltose (malt sugar) and lactose (the sugars are glucose and fructose.
sugar found in milk). Examples of simple sugars are _______
and ___ _.
and CORRECT Answers
Name the meeting place when evacuating the building Bell tower
during a fire alarm.
Give the main requirement after leaving the building ??
during a fire evacuation.
Which is the best fire extinguisher to use on an electric Carbon dioxide
fire?
Before lifting a heavy object, what are the questions you How heavy is the object? What is the size of the object? Do you have a clear
should ask yourself? path?
Give an example of a piece of PPE. Face Mask
Where should blowtorches be stored after use? Locked fireproof cupboard
If traveling in public with a knife set and case, what Make sure they're in their protective shields in a lockable case.
precautions should be taken?
Give two examples where a fire blanket might be used. Electrical fire and grease fire or Burning caramel, cooking oils/fats
If you burn your hand, what is the best possible course of Run it under cold water.
action to take?
What does COSHH stand for? Control of Substance Hazardous to Health.
Describe the best possible style of footwear for working Safety shoes, non-slip, fully enclosed, worn with socks.
in a kitchen.
Choosing the correct strength flour is important for the Gluten forms when it comes into contact with moisture and being agitated or
final texture of cooked baked goods. Why is this? manipulated, it is important to choose the correct strength flour for the volume,
texture, and structure of baked goods.
Corn flour made from corn can be used to thicken Reduce gluten, soften the flour, lighten product
sauces. Why is it sometimes added to wheat flour?
Why is butter the preferred fat for pastry work? Low melting point, flavor, aroma, doesn't stick to the palette.
Give 3 reasons why sugar is one of the most important Sweetness, tenderness, shiny, finer texture, retain moisture, raise the boiling point
ingredients used in preparing pastries and sweets. or lower the freezing point.
Why is it important to ensure that egg yolks are removed Egg yolks contain fat, it prevents meringue from foaming.
completely from egg whites when making a meringue?
, Name two differences between sucrose and glucose. Sucrose (disaccharide) is from sugar cane or sugar beets and glucose
(monosaccharide) is corn extracted.
What is the minimum fat percentage of butter? 80% milk fat.
Why does wheat flour have different strength? Different characteristics of the wheat, quality/quantity of gluten.
Name and describe two methods of milk heat treatment. Pasteurization: liquid is forced btwn metal plates or through pipes heated on the
outside by hot water, heated to 72℃ for 15 seconds.
Sterilization (UHT): spraying the milk through a nozzle into a chamber filled with
high-temp steam under pressure, after reaching 140℃ for 4 seconds, fluid is
cooled and packaged.
Explain why eggs are vital ingredients for pastry work. Eggs have air-retaining and coagulation properties and qualities that can be used
to produce goods of different textures, appearance and composition. They
provide structure, flavour, moisture and nutrition to baked goods.
Sugars I Sugars I
Sugars or sweetening agents have the following Sugars or sweetening agents have the following purposes in baking:
purposes in baking: They add sweetness and flavor.
They add _______ and ____ _. They create tenderness and fineness of texture, partly by weakening the gluten
They create tenderness and _______of _______, partly by _______ structure.
the gluten structure. They give crust color.
They give crust ___ _. They increase keeping qualities by retaining moisture.
They increase keeping qualities by retaining ____ _. They act as a creaming agent with fats and as foaming agents with eggs.
They act as a creaming agent with _______ and as _______ They provide food for yeast.
agents with eggs. They act as a preservative helping to stop microorganisms growing, for example
They provide____ for yeast. in jam.
They act as a ____ helping to stop microorganisms They raise the boiling point or lower the freezing point. This is essential in some
growing, for example in____ _. recipes (ie. ice cream).
They raise the boiling point or lower the freezing point.
This is essential in some recipes (ie. ice cream).
Sugars II Sugars II
We customarily use the term sugar for regular refined We customarily use the term sugar for regular refined sugars derived from sugar
sugars derived from _______ or _______. cane or sugar beets.
The chemical name for these sugars is sucrose. However The chemical name for these sugars is sucrose. However other sugars of different
other sugars of different chemical structure are also used. chemical structure are also used.
Sugars belong to a group of substances called Sugars belong to a group of substances called carbohydrates, a group that also
carbohydrates, a group that also include starches. include starches.
There are two basic groups of sugar; monosaccharides, There are two basic groups of sugar; monosaccharides, which means simple
which means simple sugars, and disaccharides, meaning sugars, and disaccharides, meaning double sugars. Polysaccharides have more
double sugars. Polysaccharides have more complex complex chemical structures than sugars. Sucrose is a disaccharide, as are
chemical structures than sugars. Sucrose is a maltose (malt sugar) and lactose (the sugar found in milk). Examples of simple
disaccharide, as are maltose (malt sugar) and lactose (the sugars are glucose and fructose.
sugar found in milk). Examples of simple sugars are _______
and ___ _.
