LE CORDON BLEU COMPREHENSIVE QUESTIONS
AND ANSWERS SURE A+
✔✔Murre manie - ✔✔Butter mixed with and equal amount of flour used to thicken
sauces
✔✔Beurre noisette - ✔✔But brown butter; butter that is cooked until lightly colored, a
light brown
✔✔Beurrer - ✔✔1. To lightly coat a container with butter in order to prevent sticking
2. to add butter to a saucer or dough
✔✔Bisque - ✔✔Type of soup usually made from a shellfish base
✔✔Blanc(un) - ✔✔Cooking liquid or water , flour and lemon juice used to prevent
vegetables from discoloring
✔✔Blanchir - ✔✔1. To blanch
2. the process or incorporating sugar and eggs together until light in color
✔✔Blondir - ✔✔To cook in fat in order to lightly color
✔✔Bouchee - ✔✔A round of puff pastry that can be filled with different savory mixtures
and served as an appetizer
✔✔Bouillir - ✔✔To boil
✔✔Bouquet garni - ✔✔A mixture of herbs enclosed in the green portion of a leek used
to flavor dishes during their cooking
✔✔Braiser - ✔✔To braise; to cook a meat in a covered dish in or over gentle heat witha
little liquid and usually on a bed ot vegetables cut into brunoise
, ✔✔Brider - ✔✔To truss
✔✔Brochette - ✔✔Long piece of wood or metal for piercing food cut into pieces in order
to grill
✔✔Broyer - ✔✔to finely crush or grind
✔✔Brunoise - ✔✔Vegetables cut into very small rectangular cubes about 2x4 mm
✔✔cacao - ✔✔cocoa product obrained by grinding the fruit of the cocoa tree
✔✔Canapes - ✔✔Sliced sandwiches or other types of bread, toasted or un-toasted on
which are spread or garnished with various ingredients or mixtures
✔✔Cannelier - ✔✔To channel; a way of cutting small grooves in fruit or vegetables in
order to give it a decorative edge when sliced
✔✔Carameliser - ✔✔1. Caramelize; to coat a mold with cooked sugar
2. to cook sugar until dark to be used in other preparations
✔✔Chapelure - ✔✔Dried breadcrumbs used for breading
✔✔Chaud-froid - ✔✔A dish which is prepared hot but served cold, covered with a
specific sauce (sauce chaud-froid, made from 1/3 veloute, 1/3 gelatin, and 1/3 cream)
✔✔Chemiser - ✔✔To line the interior walls of a mold before adding a filling to prevent
the finished product from sticking to the mold
✔✔Chiffonnade - ✔✔Leafy vegetables or herbs that have been rolled together and then
sliced crosswise into thin strips
✔✔Chinois - ✔✔China cap sieve; a fine conical strainer
✔✔ciseler - ✔✔1. To score
2. To shred
3. to finely chop
✔✔Citronner - ✔✔1. to rub certain foods with lemon to prevent them from discoloring
2. to add lemon juice to a dish
✔✔clarifier - ✔✔1. To clarify
✔✔Clouter - ✔✔1. To stud; to pierce an onion with a whole clove
AND ANSWERS SURE A+
✔✔Murre manie - ✔✔Butter mixed with and equal amount of flour used to thicken
sauces
✔✔Beurre noisette - ✔✔But brown butter; butter that is cooked until lightly colored, a
light brown
✔✔Beurrer - ✔✔1. To lightly coat a container with butter in order to prevent sticking
2. to add butter to a saucer or dough
✔✔Bisque - ✔✔Type of soup usually made from a shellfish base
✔✔Blanc(un) - ✔✔Cooking liquid or water , flour and lemon juice used to prevent
vegetables from discoloring
✔✔Blanchir - ✔✔1. To blanch
2. the process or incorporating sugar and eggs together until light in color
✔✔Blondir - ✔✔To cook in fat in order to lightly color
✔✔Bouchee - ✔✔A round of puff pastry that can be filled with different savory mixtures
and served as an appetizer
✔✔Bouillir - ✔✔To boil
✔✔Bouquet garni - ✔✔A mixture of herbs enclosed in the green portion of a leek used
to flavor dishes during their cooking
✔✔Braiser - ✔✔To braise; to cook a meat in a covered dish in or over gentle heat witha
little liquid and usually on a bed ot vegetables cut into brunoise
, ✔✔Brider - ✔✔To truss
✔✔Brochette - ✔✔Long piece of wood or metal for piercing food cut into pieces in order
to grill
✔✔Broyer - ✔✔to finely crush or grind
✔✔Brunoise - ✔✔Vegetables cut into very small rectangular cubes about 2x4 mm
✔✔cacao - ✔✔cocoa product obrained by grinding the fruit of the cocoa tree
✔✔Canapes - ✔✔Sliced sandwiches or other types of bread, toasted or un-toasted on
which are spread or garnished with various ingredients or mixtures
✔✔Cannelier - ✔✔To channel; a way of cutting small grooves in fruit or vegetables in
order to give it a decorative edge when sliced
✔✔Carameliser - ✔✔1. Caramelize; to coat a mold with cooked sugar
2. to cook sugar until dark to be used in other preparations
✔✔Chapelure - ✔✔Dried breadcrumbs used for breading
✔✔Chaud-froid - ✔✔A dish which is prepared hot but served cold, covered with a
specific sauce (sauce chaud-froid, made from 1/3 veloute, 1/3 gelatin, and 1/3 cream)
✔✔Chemiser - ✔✔To line the interior walls of a mold before adding a filling to prevent
the finished product from sticking to the mold
✔✔Chiffonnade - ✔✔Leafy vegetables or herbs that have been rolled together and then
sliced crosswise into thin strips
✔✔Chinois - ✔✔China cap sieve; a fine conical strainer
✔✔ciseler - ✔✔1. To score
2. To shred
3. to finely chop
✔✔Citronner - ✔✔1. to rub certain foods with lemon to prevent them from discoloring
2. to add lemon juice to a dish
✔✔clarifier - ✔✔1. To clarify
✔✔Clouter - ✔✔1. To stud; to pierce an onion with a whole clove
