Le Cordon Bleu Basic Cuisine Exam UPDATED ACTUAL Questions and
CORRECT Answers
what does mis en place mean? put in place
why does your mayonnaise curdle? you added the oil too quickly
how would you make an unstable vinaigrette more whisking it further
stable?
what is the acetic acid content of white wine vinegar? 6-7% (considered high)
where does watercress originate? said to have originated from ancient Greece
what is it called to extract water from ingredients through degorged
salting?
quinoa is part of what wheat family? spinach
what is another name for lamb's lettuce? corn salad
what is the fat content of whipping cream? 35%
what is the list of peppers from raw to ripest? green -> yellow -> orange -> red
what is main purpose of cooking a stock on a simmer? to avoid cloudiness
once a stock is chilled, how long can it be kept in a 3 days, 72 hours
refrigerator?
what is the average cooking time of a white chicken 2-4 hours
stock?
what kind of process is the maillard reaction? chemical
mirepoix sizes? depends on cooking times
if a roux is too dry or too loose, what is correct? quantity is incorrect
where does pancetta come from? pig's belly
where does garlic come from? bulb
what is sweating? veges are cooked slowly in fat without color to evaporate water and concentrate
taste (until veges are translucent)
why is a consume too greasy? the minced meat is not lean enough
, french onion soup is from which city in france? paris
how long does swiss gruyere cheese age for full body 10 months
taste?
for jus sauce, why would you cut your meat into small to increase surface area and coloration
round pieces?
what is the thickening agent classically for bisque? rice or rice flour
what is the technical name of eggs boiled in shells for 6 soft boiled eggs
mins?
if a french classical dish is called a florentine, what vege is spinach
used?
what type of emulsion is a hollandaise sauce? hot, stable
which of the following contains lecithin for emulsion? egg yolk
what is the purpose of adding distilled vinegar for to set the egg white
poaching eggs?
what is the technical term to well combine dough? knead
how can you describe the taste of puff pastry? flakey, fondant??, crispy
what does it mean to prevent gluten formation? (the fat) butter coats the flour particles and prevents moisture absorption,
process is called shortening
what region is quiche from? Alsace
why is soft flour used to make short crust patry? lower gluten, lower protein content (protein being gluten), easier to work with
softer, finer, crumbs
what is the usual amount of fat in dry butter? 83%
which of the following would cause puff pastry to shrink? not enough resting
what do you obtain if you brown the casein in butter? burn noisette (hazelnut butter)
which of the following statements best explains the basic made of flour & liquid or fat, creates any texture
term dough?
what herbs are in herbs of provence? savory herbs like thyme, oregano, basil,
less common - fennel, marjoram, tarragon rosemary; not lavender
what is a dartois? rectangle puff pastry
CORRECT Answers
what does mis en place mean? put in place
why does your mayonnaise curdle? you added the oil too quickly
how would you make an unstable vinaigrette more whisking it further
stable?
what is the acetic acid content of white wine vinegar? 6-7% (considered high)
where does watercress originate? said to have originated from ancient Greece
what is it called to extract water from ingredients through degorged
salting?
quinoa is part of what wheat family? spinach
what is another name for lamb's lettuce? corn salad
what is the fat content of whipping cream? 35%
what is the list of peppers from raw to ripest? green -> yellow -> orange -> red
what is main purpose of cooking a stock on a simmer? to avoid cloudiness
once a stock is chilled, how long can it be kept in a 3 days, 72 hours
refrigerator?
what is the average cooking time of a white chicken 2-4 hours
stock?
what kind of process is the maillard reaction? chemical
mirepoix sizes? depends on cooking times
if a roux is too dry or too loose, what is correct? quantity is incorrect
where does pancetta come from? pig's belly
where does garlic come from? bulb
what is sweating? veges are cooked slowly in fat without color to evaporate water and concentrate
taste (until veges are translucent)
why is a consume too greasy? the minced meat is not lean enough
, french onion soup is from which city in france? paris
how long does swiss gruyere cheese age for full body 10 months
taste?
for jus sauce, why would you cut your meat into small to increase surface area and coloration
round pieces?
what is the thickening agent classically for bisque? rice or rice flour
what is the technical name of eggs boiled in shells for 6 soft boiled eggs
mins?
if a french classical dish is called a florentine, what vege is spinach
used?
what type of emulsion is a hollandaise sauce? hot, stable
which of the following contains lecithin for emulsion? egg yolk
what is the purpose of adding distilled vinegar for to set the egg white
poaching eggs?
what is the technical term to well combine dough? knead
how can you describe the taste of puff pastry? flakey, fondant??, crispy
what does it mean to prevent gluten formation? (the fat) butter coats the flour particles and prevents moisture absorption,
process is called shortening
what region is quiche from? Alsace
why is soft flour used to make short crust patry? lower gluten, lower protein content (protein being gluten), easier to work with
softer, finer, crumbs
what is the usual amount of fat in dry butter? 83%
which of the following would cause puff pastry to shrink? not enough resting
what do you obtain if you brown the casein in butter? burn noisette (hazelnut butter)
which of the following statements best explains the basic made of flour & liquid or fat, creates any texture
term dough?
what herbs are in herbs of provence? savory herbs like thyme, oregano, basil,
less common - fennel, marjoram, tarragon rosemary; not lavender
what is a dartois? rectangle puff pastry
