LE CORDON BLEU - BASIC CUISINE WRITTEN EXAM WITH CORRECT ANSWERS!!

LE CORDON BLEU -
BASIC CUISINE
WRITTEN EXAM WITH
CORRECT ANSWERS!!
LE CORDON BLEU - BASIC CUISINE
LE CORDON BLEU - BASIC
Evatee 10/12/24
CUISINE

, LE CORDON BLEU - BASIC CUISINE WRITTEN
EXAM WITH CORRECT ANSWERS!!



Ciesler Answer - Fine dice onions or shallots or garlic (shred lettuce or
cabbage, score fish to help cooking)


Emincer Answer - Cut into thin slices (onions leeks etc)


Brillat-Savarin Answer - Gastronome, food as science, wrote La Psyciologie de
Gout (taste)


Pellaprat Answer - Great french chef, founding teacher at LCB Paris, wrote
many books including L'art de culinaire moderne


paysanne Answer - Thin slices representing shape of vegetable, 1cm square ish


batonnets Answer - square strips 5mm X 5mm by about 7cm long


brunoise Answer - julienne then dice - 3mm cubes or less


bizeau Answer - cut whole cubes on bias, like celery


julienne Answer - very thin matchstick cuts, 3mm square by 5-6cm long