Le Cordon Bleu Basic Final Exam – Questions
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Practice questions for this set
Learn 1 /7 Study with Learn
Name is to honor the bike race that ran from Paris to Brest
In the shape of a bike wheel
Choose an answer
1 "Paris-Brest" 2 Brunoise
3 Pommes Château 4 Ciseler
Don't know?
Terms in this set (144)
Brunoise Small precise cubes, no larger than 3mm square
Julienne Thin strips, 5cm in length and 1mm thick
Bâtonnet Rectangle shape, 4cm long and 5mm thick
Macédoine Precise cubes, 5mm square
, Ciseler Finely chopped to small even dice
Émincer Regular slices between 1mm and 3mm thick
Vegetable dice used for stocks, sauces, and
Mirepoix
marinades. Size is dependent on cooking times
Paysanne Batons 1cm (width) square or triangle sliced finely
Chiffonade Roll a leaf on itself and slice finely
Haché Chopped
Légumes Tournés 5cm height, 2cm diameter
Pommes Cocotte Oval shape (7 sides), 6cm height, 2cm diameter
Pommes Château Oval shape (7 sides), 6cm height, 3.5cm diameter
Pommes Vapeur Oval shape (7 sides), 7cm height, 4.5cm diameter
Peeling skin from tomatoes after plunging into
Monder
boiling water and ice bath
By adding water, stock, wine, or other liquid to hot
Deglaze pan after meat or vegetables have been cooking to
get suc
Blanch Cook in boiling water
Brown bits at the bottom of pan (after cooking meat
Suc or vegetables)
Coagulated protein
Double broil (bowl or pan on top of simmering
Bain-Marie
water), to keep warm, melt, or cook
Cook in salter boiling water followed by an ice bath
À l'Anglaise to refresh (often for vegetables to keep green color
and snap)
White -->cook for 2 min
3 types of roux (white,
Blond -->cook for 4 min
blond, brown)
Brown -->cook for 5 min
Difference between jus A jus has less water and cooks for a shorter amount
and stock of time than a stock
With Clear Solutions
Save
Practice questions for this set
Learn 1 /7 Study with Learn
Name is to honor the bike race that ran from Paris to Brest
In the shape of a bike wheel
Choose an answer
1 "Paris-Brest" 2 Brunoise
3 Pommes Château 4 Ciseler
Don't know?
Terms in this set (144)
Brunoise Small precise cubes, no larger than 3mm square
Julienne Thin strips, 5cm in length and 1mm thick
Bâtonnet Rectangle shape, 4cm long and 5mm thick
Macédoine Precise cubes, 5mm square
, Ciseler Finely chopped to small even dice
Émincer Regular slices between 1mm and 3mm thick
Vegetable dice used for stocks, sauces, and
Mirepoix
marinades. Size is dependent on cooking times
Paysanne Batons 1cm (width) square or triangle sliced finely
Chiffonade Roll a leaf on itself and slice finely
Haché Chopped
Légumes Tournés 5cm height, 2cm diameter
Pommes Cocotte Oval shape (7 sides), 6cm height, 2cm diameter
Pommes Château Oval shape (7 sides), 6cm height, 3.5cm diameter
Pommes Vapeur Oval shape (7 sides), 7cm height, 4.5cm diameter
Peeling skin from tomatoes after plunging into
Monder
boiling water and ice bath
By adding water, stock, wine, or other liquid to hot
Deglaze pan after meat or vegetables have been cooking to
get suc
Blanch Cook in boiling water
Brown bits at the bottom of pan (after cooking meat
Suc or vegetables)
Coagulated protein
Double broil (bowl or pan on top of simmering
Bain-Marie
water), to keep warm, melt, or cook
Cook in salter boiling water followed by an ice bath
À l'Anglaise to refresh (often for vegetables to keep green color
and snap)
White -->cook for 2 min
3 types of roux (white,
Blond -->cook for 4 min
blond, brown)
Brown -->cook for 5 min
Difference between jus A jus has less water and cooks for a shorter amount
and stock of time than a stock
