Le Cordon Bleu (Intermediate) – Questions With
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Practice questions for this set
Learn 1 /7 Study with Learn
A) Gaudes is made from maize flour.
Choose an answer
62. What type of flour is gaudes Which cuts below is taken from
1 2
made from? cushion veal
14. What is the difference between
3 cream used to attain tangy cultured 4 6. Variety of red seaweed?
butter?
Don't know?
Terms in this set (101)
Which cuts below is A) Osso buco
taken from cushion veal
, hot souffle - purpose of A) Firmer and stabilised
adding egg white
powder
which climate is ideal for A) Cool climate
Melon de Bourgogne
muscadet wine
What are the A) Wild, flat, round, best eastern in the month of '-er'
characteristics of
oysters?
6. Variety of red A) Laver dulce, Irish moss
seaweed?
7. Which part of monkfish A) Tail, fillet, cheek, liver
can be eaten?
8. What type of potatoes A) Amandine, berny
are used for making
croquettes? -
9. What is charcoal A) Coconut husk
powder made of?
10. What is 00 flour made A) Durum wheat
of?
11. What is the fat % of full A)30%
fat creme fraiche?
12. What category does A) Mollusks
scallops fall under?
13. Which region of A) Normandy
France is Calvados from?
14. What is the difference A) addition of live bacteria into cream
between cream used to
attain tangy cultured
butter?
15. For how long and at A) 80℃ for 24 hours, then pits are removed
what temperature are
Agen prunes dried?
Insightful Solutions
Save
Practice questions for this set
Learn 1 /7 Study with Learn
A) Gaudes is made from maize flour.
Choose an answer
62. What type of flour is gaudes Which cuts below is taken from
1 2
made from? cushion veal
14. What is the difference between
3 cream used to attain tangy cultured 4 6. Variety of red seaweed?
butter?
Don't know?
Terms in this set (101)
Which cuts below is A) Osso buco
taken from cushion veal
, hot souffle - purpose of A) Firmer and stabilised
adding egg white
powder
which climate is ideal for A) Cool climate
Melon de Bourgogne
muscadet wine
What are the A) Wild, flat, round, best eastern in the month of '-er'
characteristics of
oysters?
6. Variety of red A) Laver dulce, Irish moss
seaweed?
7. Which part of monkfish A) Tail, fillet, cheek, liver
can be eaten?
8. What type of potatoes A) Amandine, berny
are used for making
croquettes? -
9. What is charcoal A) Coconut husk
powder made of?
10. What is 00 flour made A) Durum wheat
of?
11. What is the fat % of full A)30%
fat creme fraiche?
12. What category does A) Mollusks
scallops fall under?
13. Which region of A) Normandy
France is Calvados from?
14. What is the difference A) addition of live bacteria into cream
between cream used to
attain tangy cultured
butter?
15. For how long and at A) 80℃ for 24 hours, then pits are removed
what temperature are
Agen prunes dried?
