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Le Cordon Bleu Basic Cuisine Written Exam 2025 Actual exam (Testing Real Exam Questions)and verified Answers ( 100% accurate) GET IT RIGHT!!

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Le Cordon Bleu Basic Cuisine
Written Exam 2025 Actual exam
(Testing Real Exam Questions)and
verified Answers ( 100% accurate)
GET IT RIGHT!!

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to roll a dough out with the aid of a
Abaisser
rolling pin to the desired thickness

A very small dice cubes, no larger
Brunoise cut
than 3mm square

Thin strips 5cm in length and 1mm
Julienne
thick

Cut that is thicker than the julienne
Batonnet cut cut, rectangle , 4cm long by 5mm
thick

Macedoine precise cubes 5mm

ciseler finely diced to small even dice

emincer to cut into thin slices, 1mm-3mm

vegetables diced used for stocks,
mirepoix sauces and marinades. size
dependant on cooking times

Batone 1cm square or triangle sliced
Paysanne
finely

to roll and finely slice or shred leafy
chiffonade
vegetables or herbs.

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