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)
Pellaprat Great french chef, founding teacher at LCB Paris,
wrote many books including L'art de culinaire
moderne
paysanne Thin slices representing shape of vegetable, 1cm
square ish
batonnets square strips 5mm X 5mm by about 7cm long
brunoise julienne then dice - 3mm cubes or less
bizeau cut whole cubes on bias, like celery
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
rare beef out 44c, serve 50c
medium rare beef out 49c, serve 55c
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)
Pellaprat Great french chef, founding teacher at LCB Paris,
wrote many books including L'art de culinaire
moderne
paysanne Thin slices representing shape of vegetable, 1cm
square ish
batonnets square strips 5mm X 5mm by about 7cm long
brunoise julienne then dice - 3mm cubes or less
bizeau cut whole cubes on bias, like celery
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
rare beef out 44c, serve 50c
medium rare beef out 49c, serve 55c
