3/3/25, 5:19 PM Le Cordon Bleu Basic Cuisine Written Exam 2025 Actual exam (Testing Real Exam Questions)and verified Answers ( 100% acc…
Le Cordon Bleu Basic Cuisine Written Exam
2025 Actual exam (Testing Real Exam
Questions)and verified Answers ( 100% accurate)
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Practice questions for this set
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Terms in this set (139)
to roll a dough out with the aid of a rolling pin to the
Abaisser
desired thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Cut that is thicker than the julienne cut, rectangle ,
Batonnet cut
4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
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, 3/3/25, 5:19 PM Le Cordon Bleu Basic Cuisine Written Exam 2025 Actual exam (Testing Real Exam Questions)and verified Answers ( 100% acc…
emincer to cut into thin slices, 1mm-3mm
vegetables diced used for stocks, sauces and
mirepoix
marinades. size dependant on cooking times
Paysanne Batone 1cm square or triangle sliced finely
to roll and finely slice or shred leafy vegetables or
chiffonade
herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
acidifier to add lemon juice or vinegar to prevent oxidation
to make the cutting edge of a knife cut better
aiguiser
through the use of a steel or sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
to flatten a piece of meat or fish in order to make it
Aplatir
more tender and facillitate cooking
arroser to baste
Assaisonner to season
to allow a piece of meat to age a few days in the
Attendrir ou Rassir
refrigerator in order to make it more tender
bain marie a hot water bath ; usually for sauces
to cover or wrap a piece of meat , poulter and
Barder occasionally fish with a very thin piece of pork fat in
order to protect it and baste it.
bechamel sauce white sauce made from milk and white roux
butter based sauce made from reduction of dry
Beurre Blanc
white wine, vinegar and shallots.
https://quizlet.com/1013182967/le-cordon-bleu-basic-cuisine-written-exam-2025-actual-exam-testing-real-exam-questionsand-verified-answers-1… 2/11
Le Cordon Bleu Basic Cuisine Written Exam
2025 Actual exam (Testing Real Exam
Questions)and verified Answers ( 100% accurate)
GET IT RIGHT!!
Save
Practice questions for this set
Learn
Studied 7 terms
Nice work, you're crushing it
Continue studying in Learn
Terms in this set (139)
to roll a dough out with the aid of a rolling pin to the
Abaisser
desired thickness
Brunoise cut A very small dice cubes, no larger than 3mm square
Julienne Thin strips 5cm in length and 1mm thick
Cut that is thicker than the julienne cut, rectangle ,
Batonnet cut
4cm long by 5mm thick
Macedoine precise cubes 5mm
ciseler finely diced to small even dice
https://quizlet.com/1013182967/le-cordon-bleu-basic-cuisine-written-exam-2025-actual-exam-testing-real-exam-questionsand-verified-answers-1… 1/11
, 3/3/25, 5:19 PM Le Cordon Bleu Basic Cuisine Written Exam 2025 Actual exam (Testing Real Exam Questions)and verified Answers ( 100% acc…
emincer to cut into thin slices, 1mm-3mm
vegetables diced used for stocks, sauces and
mirepoix
marinades. size dependant on cooking times
Paysanne Batone 1cm square or triangle sliced finely
to roll and finely slice or shred leafy vegetables or
chiffonade
herbs.
hache chopped
legumes tournes 5cm x 2cm
pomme cocotte oval shape, 7 sides, 6cm x 2 cm
pomme vapeur oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise oval shape, 7 sides, 7cm x 4.5 diameter
acidifier to add lemon juice or vinegar to prevent oxidation
to make the cutting edge of a knife cut better
aiguiser
through the use of a steel or sharpening stone
Allumettes very thing french fries
Anglaise to cook in boiling water
to flatten a piece of meat or fish in order to make it
Aplatir
more tender and facillitate cooking
arroser to baste
Assaisonner to season
to allow a piece of meat to age a few days in the
Attendrir ou Rassir
refrigerator in order to make it more tender
bain marie a hot water bath ; usually for sauces
to cover or wrap a piece of meat , poulter and
Barder occasionally fish with a very thin piece of pork fat in
order to protect it and baste it.
bechamel sauce white sauce made from milk and white roux
butter based sauce made from reduction of dry
Beurre Blanc
white wine, vinegar and shallots.
https://quizlet.com/1013182967/le-cordon-bleu-basic-cuisine-written-exam-2025-actual-exam-testing-real-exam-questionsand-verified-answers-1… 2/11
