Le Cordon Bleu Basic Cuisine Written Exam 2025 Actual exam
Le Cordon Bleu Basic Cuisine Written Exam
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Study online at https://quizlet.com/_hcqlyg
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1. Abaisser to roll a dough out with the aid of a rolling pin to the desired thickness
2. Brunoise cut A very small dice cubes, no larger than 3mm square
3. Julienne Thin strips 5cm in length and 1mm thick
4. Batonnet cut Cut that is thicker than the julienne cut, rectangle , 4cm long by 5mm thick
5. Macedoine precise cubes 5mm
6. ciseler finely diced to small even dice
7. emincer to cut into thin slices, 1mm-3mm
8. mirepoix vegetables diced used for stocks, sauces and marinades. size dependant on
cooking times
9. Paysanne Batone 1cm square or triangle sliced finely
10. chiffonade to roll and finely slice or shred leafy vegetables or herbs.
11. hache chopped
12. legumes tournes 5cm x 2cm
13. pomme cocotte oval shape, 7 sides, 6cm x 2 cm
14. pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
15. pomme chateu / oval shape, 7 sides, 7cm x 4.5 diameter
anglaise
16. acidifier to add lemon juice or vinegar to prevent oxidation
17. aiguiser to make the cutting edge of a knife cut better through the use of a steel or
sharpening stone
, Le Cordon Bleu Basic Cuisine Written Exam
Study online at https://quizlet.com/_hcqlyg
18. Allumettes very thing french fries
19. Anglaise to cook in boiling water
20. Aplatir to flatten a piece of meat or fish in order to make it more tender and facillitate
cooking
21. arroser to baste
22. Assaisonner to season
23. Attendrir ou Ras- to allow a piece of meat to age a few days in the refrigerator in order to make it
sir more tender
24. bain marie a hot water bath ; usually for sauces
25. Barder to cover or wrap a piece of meat , poulter and occasionally fish with a very thin
piece of pork fat in order to protect it and baste it.
26. bechamel sauce white sauce made from milk and white roux
27. Beurre Blanc butter based sauce made from reduction of dry white wine, vinegar and shallots.
28. Buerre Clarifie clarified butter, a process of gently melting butter in order to skim off the impuri-
ties that float to the top and the whey sinks to the bottom. has a higher heat point
than normal butter
29. buerre en pom- softened (not melted) butter
made
30. Beurre Manie butter mixed with an equal amount flour used to ticken sauces
31. Bisque type of soup usually with a shellfish base
32. Blanc
Le Cordon Bleu Basic Cuisine Written Exam
(Testing Real Exam Questions)and verified Answers ( 100% accurate
Study online at https://quizlet.com/_hcqlyg
GET IT RIGHT!!
1. Abaisser to roll a dough out with the aid of a rolling pin to the desired thickness
2. Brunoise cut A very small dice cubes, no larger than 3mm square
3. Julienne Thin strips 5cm in length and 1mm thick
4. Batonnet cut Cut that is thicker than the julienne cut, rectangle , 4cm long by 5mm thick
5. Macedoine precise cubes 5mm
6. ciseler finely diced to small even dice
7. emincer to cut into thin slices, 1mm-3mm
8. mirepoix vegetables diced used for stocks, sauces and marinades. size dependant on
cooking times
9. Paysanne Batone 1cm square or triangle sliced finely
10. chiffonade to roll and finely slice or shred leafy vegetables or herbs.
11. hache chopped
12. legumes tournes 5cm x 2cm
13. pomme cocotte oval shape, 7 sides, 6cm x 2 cm
14. pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
15. pomme chateu / oval shape, 7 sides, 7cm x 4.5 diameter
anglaise
16. acidifier to add lemon juice or vinegar to prevent oxidation
17. aiguiser to make the cutting edge of a knife cut better through the use of a steel or
sharpening stone
, Le Cordon Bleu Basic Cuisine Written Exam
Study online at https://quizlet.com/_hcqlyg
18. Allumettes very thing french fries
19. Anglaise to cook in boiling water
20. Aplatir to flatten a piece of meat or fish in order to make it more tender and facillitate
cooking
21. arroser to baste
22. Assaisonner to season
23. Attendrir ou Ras- to allow a piece of meat to age a few days in the refrigerator in order to make it
sir more tender
24. bain marie a hot water bath ; usually for sauces
25. Barder to cover or wrap a piece of meat , poulter and occasionally fish with a very thin
piece of pork fat in order to protect it and baste it.
26. bechamel sauce white sauce made from milk and white roux
27. Beurre Blanc butter based sauce made from reduction of dry white wine, vinegar and shallots.
28. Buerre Clarifie clarified butter, a process of gently melting butter in order to skim off the impuri-
ties that float to the top and the whey sinks to the bottom. has a higher heat point
than normal butter
29. buerre en pom- softened (not melted) butter
made
30. Beurre Manie butter mixed with an equal amount flour used to ticken sauces
31. Bisque type of soup usually with a shellfish base
32. Blanc
