Le Cordon Bleu - Basic Cuisine Written Exam
Latest Update 2024-2025 Actual Exam from
Credible Source with 150 Questions and 100%
Verified Detailed Correct Answers Guaranteed
A+ Approved by Professor
abats - CORRECT ANSWER: offal - hearts lungs liver brain feet sweetbreads
abattis - CORRECT ANSWER: poultry heads necks wing tips etc
anglaise - CORRECT ANSWER: cook in boiling water - usually potatoes
arroser - CORRECT ANSWER: baste - wetting of meat or fish with liquid or fat
assaisonner - CORRECT ANSWER: to season
bain marie - CORRECT ANSWER: hot water bath to heat gently or keep things warm,
avoid direct heat
batonnets - CORRECT ANSWER: square strips 5mm X 5mm by about 7cm long
bechamel - CORRECT ANSWER: roux with 50g of each and 1l milk and S+P & nutmeg
beurre blanc - CORRECT ANSWER: sauce with reduced wine vinegar shallots and
butter, usually with fish
beurre clarifie - CORRECT ANSWER: clarified butter - gently melting to skim off milk
solids from top and whey from bottom to leave just butter fat - higher temp cooking
, beurre compose - CORRECT ANSWER: compound butter, mixed with one or more
flavours
beurre manie - CORRECT ANSWER: made with same amount of room temp butter and
flour well mixed, use in small quantities to thicken sauce
beurrer - CORRECT ANSWER: to add butter to a sauce or lightly coat container with
butter
bizeau - CORRECT ANSWER: cut whole cubes on bias, like celery
blanc - CORRECT ANSWER: cooking liquid with flour and lemon juice to prevent
discolouring eg articokes
blanchir - CORRECT ANSWER: to blanch, boiling water to soften, precook or remove
excess of flavor like salt in bacon
bouillir - CORRECT ANSWER: to boil
bouquet garni - CORRECT ANSWER: thyme, bayleaf, parsley stem enclosed in green
portion of leek
braiser - CORRECT ANSWER: to braise
brider - CORRECT ANSWER: to truss - tie a bird before cooking
Brillat-Savarin - CORRECT ANSWER: Gastronome, food as science, wrote La
Psyciologie de Gout (taste)
brown stock - CORRECT ANSWER: brown bones first, slow simmer, degrease and skim
Latest Update 2024-2025 Actual Exam from
Credible Source with 150 Questions and 100%
Verified Detailed Correct Answers Guaranteed
A+ Approved by Professor
abats - CORRECT ANSWER: offal - hearts lungs liver brain feet sweetbreads
abattis - CORRECT ANSWER: poultry heads necks wing tips etc
anglaise - CORRECT ANSWER: cook in boiling water - usually potatoes
arroser - CORRECT ANSWER: baste - wetting of meat or fish with liquid or fat
assaisonner - CORRECT ANSWER: to season
bain marie - CORRECT ANSWER: hot water bath to heat gently or keep things warm,
avoid direct heat
batonnets - CORRECT ANSWER: square strips 5mm X 5mm by about 7cm long
bechamel - CORRECT ANSWER: roux with 50g of each and 1l milk and S+P & nutmeg
beurre blanc - CORRECT ANSWER: sauce with reduced wine vinegar shallots and
butter, usually with fish
beurre clarifie - CORRECT ANSWER: clarified butter - gently melting to skim off milk
solids from top and whey from bottom to leave just butter fat - higher temp cooking
, beurre compose - CORRECT ANSWER: compound butter, mixed with one or more
flavours
beurre manie - CORRECT ANSWER: made with same amount of room temp butter and
flour well mixed, use in small quantities to thicken sauce
beurrer - CORRECT ANSWER: to add butter to a sauce or lightly coat container with
butter
bizeau - CORRECT ANSWER: cut whole cubes on bias, like celery
blanc - CORRECT ANSWER: cooking liquid with flour and lemon juice to prevent
discolouring eg articokes
blanchir - CORRECT ANSWER: to blanch, boiling water to soften, precook or remove
excess of flavor like salt in bacon
bouillir - CORRECT ANSWER: to boil
bouquet garni - CORRECT ANSWER: thyme, bayleaf, parsley stem enclosed in green
portion of leek
braiser - CORRECT ANSWER: to braise
brider - CORRECT ANSWER: to truss - tie a bird before cooking
Brillat-Savarin - CORRECT ANSWER: Gastronome, food as science, wrote La
Psyciologie de Gout (taste)
brown stock - CORRECT ANSWER: brown bones first, slow simmer, degrease and skim
