Le Cordon Bleu - Basic Cuisine Written Exam UPDATED
ACTUAL Questions and CORRECT Answers
Ciesler Fine dice onions or shallots or garlic (shred lettuce or cabbage, score fish to help
cooking)
Emincer Cut into thin slices (onions leeks etc)
Brillat-Savarin Gastronome, food as science, wrote La Psyciologie de Gout (taste)
paysanne Thin slices representing shape of vegetable, 1cm square ish
batonnets square strips 5mm X 5mm by about 7cm long
brunoise 3mm cubes or less
julienne very thin matchstick cuts, 3mm square by 5-6cm long
Tourner turned vegetables, often potatoes, 5-7cm length
Hacher fine chop up something, often herbs like parsley
Stew vs braise stew uses thickener
reserver les abats reserve the giblets
very soft egg 3mins
soft egg 5mins
hard boil egg 10mins
Roux made with same amount of butter and flour - cook based on colour of roux
desired
bechamel roux with 50g of each and 1l milk and S+P & nutmeg
brown stock brown bones first, slow simmer, degrease and skim
white stock blanch veal bones, soak chicken or fish bones, slow simmer, degrease and skim
anglaise cook in boiling water - usually potatoes
baste wetting of meat or fish with liquid or fat
bain marie hot water bath to heat gently or keep things warm, avoid direct heat
ACTUAL Questions and CORRECT Answers
Ciesler Fine dice onions or shallots or garlic (shred lettuce or cabbage, score fish to help
cooking)
Emincer Cut into thin slices (onions leeks etc)
Brillat-Savarin Gastronome, food as science, wrote La Psyciologie de Gout (taste)
paysanne Thin slices representing shape of vegetable, 1cm square ish
batonnets square strips 5mm X 5mm by about 7cm long
brunoise 3mm cubes or less
julienne very thin matchstick cuts, 3mm square by 5-6cm long
Tourner turned vegetables, often potatoes, 5-7cm length
Hacher fine chop up something, often herbs like parsley
Stew vs braise stew uses thickener
reserver les abats reserve the giblets
very soft egg 3mins
soft egg 5mins
hard boil egg 10mins
Roux made with same amount of butter and flour - cook based on colour of roux
desired
bechamel roux with 50g of each and 1l milk and S+P & nutmeg
brown stock brown bones first, slow simmer, degrease and skim
white stock blanch veal bones, soak chicken or fish bones, slow simmer, degrease and skim
anglaise cook in boiling water - usually potatoes
baste wetting of meat or fish with liquid or fat
bain marie hot water bath to heat gently or keep things warm, avoid direct heat
