Le Cordon Bleu Basic Cuisine Written Exam
Latest Update 2024-2025 Actual Exam from
Credible Source with 140 Questions and 100%
Verified Detailed Correct Answers Guaranteed
A+ Approved by Professor
- CORRECT ANSWER:
AB - Agriculture Biologique - CORRECT ANSWER: guaranteeing that the methods of
production are environmental ly friendly and animal welfare friendly.
Abaisser - CORRECT ANSWER: to roll a dough out with the aid of a rolling pin to the
desired thickness
acidifier - CORRECT ANSWER: to add lemon juice or vinegar to prevent oxidation
aiguiser - CORRECT ANSWER: to make the cutting edge of a knife cut better through
the use of a steel or sharpening stone
Allumettes - CORRECT ANSWER: very thing french fries
Anglaise - CORRECT ANSWER: to cook in boiling water
Aplatir - CORRECT ANSWER: to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - CORRECT ANSWER: to baste
Assaisonner - CORRECT ANSWER: to season
, Attendrir ou Rassir - CORRECT ANSWER: to allow a piece of meat to age a few days in
the refrigerator in order to make it more tender
bain marie - CORRECT ANSWER: a hot water bath ; usually for sauces
Barder - CORRECT ANSWER: 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.
Batonnet cut - CORRECT ANSWER: Cut that is thicker than the julienne cut, rectangle ,
4cm long by 5mm thick
bechamel sauce - CORRECT ANSWER: white sauce made from milk and white roux
bernaise sauce herbs - CORRECT ANSWER:
Beurre Blanc - CORRECT ANSWER: butter based sauce made from reduction of dry
white wine, vinegar and shallots.
Beurre Manie - CORRECT ANSWER: butter mixed with an equal amount flour used to
ticken sauces
Bisque - CORRECT ANSWER: type of soup usually with a shellfish base
Blanc - CORRECT ANSWER: cooking liquid or water, flour and lemon juice used to
prevent vegetables such as artichokes and celery root from discolouring
blanchir - CORRECT ANSWER: to blanch ; to placed vegetables or meats in cold water
and then bring to a boil.
Blondir - CORRECT ANSWER: to cook in fat in order to lightly color
Latest Update 2024-2025 Actual Exam from
Credible Source with 140 Questions and 100%
Verified Detailed Correct Answers Guaranteed
A+ Approved by Professor
- CORRECT ANSWER:
AB - Agriculture Biologique - CORRECT ANSWER: guaranteeing that the methods of
production are environmental ly friendly and animal welfare friendly.
Abaisser - CORRECT ANSWER: to roll a dough out with the aid of a rolling pin to the
desired thickness
acidifier - CORRECT ANSWER: to add lemon juice or vinegar to prevent oxidation
aiguiser - CORRECT ANSWER: to make the cutting edge of a knife cut better through
the use of a steel or sharpening stone
Allumettes - CORRECT ANSWER: very thing french fries
Anglaise - CORRECT ANSWER: to cook in boiling water
Aplatir - CORRECT ANSWER: to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - CORRECT ANSWER: to baste
Assaisonner - CORRECT ANSWER: to season
, Attendrir ou Rassir - CORRECT ANSWER: to allow a piece of meat to age a few days in
the refrigerator in order to make it more tender
bain marie - CORRECT ANSWER: a hot water bath ; usually for sauces
Barder - CORRECT ANSWER: 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.
Batonnet cut - CORRECT ANSWER: Cut that is thicker than the julienne cut, rectangle ,
4cm long by 5mm thick
bechamel sauce - CORRECT ANSWER: white sauce made from milk and white roux
bernaise sauce herbs - CORRECT ANSWER:
Beurre Blanc - CORRECT ANSWER: butter based sauce made from reduction of dry
white wine, vinegar and shallots.
Beurre Manie - CORRECT ANSWER: butter mixed with an equal amount flour used to
ticken sauces
Bisque - CORRECT ANSWER: type of soup usually with a shellfish base
Blanc - CORRECT ANSWER: cooking liquid or water, flour and lemon juice used to
prevent vegetables such as artichokes and celery root from discolouring
blanchir - CORRECT ANSWER: to blanch ; to placed vegetables or meats in cold water
and then bring to a boil.
Blondir - CORRECT ANSWER: to cook in fat in order to lightly color
