Le Cordon Bleu Basic Cuisine Exam Questions and Correct Answers.

Le Cordon Bleu Basic Cuisine Exam
Questions and Correct Answers
Question 1
what fish is Worcestershire sauce made of?
Correct Answer
anchovies



Question 2
why do we add salt to pasta dough?
Correct Answer
seasoning and texture (will strengthen the dough when we want al dente)



Question 3
what is the purpose of lemon juice in duxelle
Correct Answer
to minimize the oxidation of the mushrooms, less discoloration



Question 4
what forms gluten?
Correct Answer
2 proteins: gliadin and glutenin and water




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,Question 5
Written exam: puff pastry
Correct Answer
ingredients:
Makes 500g of dough

For the dough
- 250g strong flour (T45)
- 5g fine salt
- 125ml water
-35g dry butter (83% fat)

For the turns
- 150g dry butter

Steps:
1) (Prepare dough) Combine water, flour, salt, and butter. Mix the ingredients.
Knead the dough. Cover and rest the dough for 30 mins
2) (Prepare fat) pound the butter into a rectangle 2/3 the size of the dough and
keep cool. After resting, roll the dough out into about 1/2 inch thick. Place the
butter (2/3 size of the dough) on the dough and fold the free 1/3 of the pastry over
the butter, fold over again so there are two layers of fat and 3 layers of dough
3) (Inclusion or lamination) Roll the dough out into a rectangle and fold the dough
into thirds. Rest in the fridge for 30 minutes
4) (Rolling out and cutting) repeat inclusion a few more times



Question 6
what is the diff between a fish stock and fish fumet?
Correct Answer
fumet is sweated beforehand on bones and vege



Question 7
what is the thickening agent used in a velote or bisque?
Correct Answer
rice




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,Question 8
why does your mayonnaise curdle?
Correct Answer
you added the oil too quickly



Question 9
Practical exam: Lemon sole, leek cannelloni
Correct Answer
1) Fish prep - descale; remove eyes, gills, and guts; degorge for 20 minutes;
paupiettes fillets, refrigerate
2) Fumet - sweat onions and leeks in butter; add fish and water and aromatics;
simmer for 20 minutes; pass through fine sieve
3) Cannelloni - blanche 3 layer of leek 9cm long; slice remaining leek 3mm thick;
sweat in 20g butter; chill; when cold, mix in chives and dill finely chopped; make
into cannelloni
4) Sauce - sweat finely chopped shallots in butter; monder the tomatoes and finely
chop; add wine and tomatoes and boil; add half of the fumet and reduce by 80%;
monter au beurre the butter; add finely chopped parsley last minute
5) Serve - sole in the other half of fumet to simmer and baste; over with cartouche
with lid and over for 4-6min on 180C. Steam the cannelloni for 3 mins.

Sauce
Cannelloni
2 paupiettes
Dill+Chive tips

over 180C, save decoration
1) fish prep (30m)
2) fumet (15m)
3) cannelloni prep (15m)

--1h--
4) sieve fumet + sauce (15m)
5) cannelloni assemble and cook (10m)
6) cook fish oven w cartouche (15m)

--1h40m--
7) plating (10m)




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, Question 10
Written exam: savoury short crust pastry
Correct Answer
Ingredients:
(4 servings)
- 100g plain flour (T55)
- 2g fine salt
- 50g butter
- 25g whole egg
- 10g cold water

Steps:
1) sift flour and salt to combine
2) crush cold butter into flour with fingers, stop when texture is sandy
3) make a hole in the center and add in egg and water mixture
4) knead about 4-5 times
5) make round and flat
6) rest and chill for at least 20 minutes



Question 11
what would you call a lemon sole fillet rolled onto itself
Correct Answer
paupiette



Question 12
what family does kale belong to?

Correct Answer
brassica (spinach)



Question 13
macedoine
Correct Answer
precise cubes 5mm square




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