1|Page
Le Cordon Bleu Basic Cuisine Written Exam 2025
Actual exam (Testing Real Exam Questions)and
verified Answers ( 100% accurate) GET IT RIGHT!!
Abaisser - (answers)to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut - (answers)A very small dice cubes, no larger than 3mm square
Julienne - (answers)Thin strips 5cm in length and 1mm thick
Batonnet cut - (answers)Cut that is thicker than the julienne cut, rectangle , 4cm
long by 5mm thick
Macedoine - (answers)precise cubes 5mm
ciseler - (answers)finely diced to small even dice
emincer - (answers)to cut into thin slices, 1mm-3mm
mirepoix - (answers)vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
Paysanne - (answers)Batone 1cm square or triangle sliced finely
,2|Page
chiffonade - (answers)to roll and finely slice or shred leafy vegetables or herbs.
hache - (answers)chopped
legumes tournes - (answers)5cm x 2cm
pomme cocotte - (answers)oval shape, 7 sides, 6cm x 2 cm
pomme vapeur - (answers)oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise - (answers)oval shape, 7 sides, 7cm x 4.5 diameter
acidifier - (answers)to add lemon juice or vinegar to prevent oxidation
aiguiser - (answers)to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes - (answers)very thing french fries
Anglaise - (answers)to cook in boiling water
, 3|Page
Aplatir - (answers)to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - (answers)to baste
Assaisonner - (answers)to season
Attendrir ou Rassir - (answers)to allow a piece of meat to age a few days in the
refrigerator in order to make it more tender
bain marie - (answers)a hot water bath ; usually for sauces
Barder - (answers)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.
bechamel sauce - (answers)white sauce made from milk and white roux
Beurre Blanc - (answers)butter based sauce made from reduction of dry white
wine, vinegar and shallots.
Buerre Clarifie - (answers)clarified butter, a process of gently melting butter in
order to skim off the impurities that float to the top and the whey sinks to the
bottom. has a higher heat point than normal butter
Le Cordon Bleu Basic Cuisine Written Exam 2025
Actual exam (Testing Real Exam Questions)and
verified Answers ( 100% accurate) GET IT RIGHT!!
Abaisser - (answers)to roll a dough out with the aid of a rolling pin to the desired
thickness
Brunoise cut - (answers)A very small dice cubes, no larger than 3mm square
Julienne - (answers)Thin strips 5cm in length and 1mm thick
Batonnet cut - (answers)Cut that is thicker than the julienne cut, rectangle , 4cm
long by 5mm thick
Macedoine - (answers)precise cubes 5mm
ciseler - (answers)finely diced to small even dice
emincer - (answers)to cut into thin slices, 1mm-3mm
mirepoix - (answers)vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
Paysanne - (answers)Batone 1cm square or triangle sliced finely
,2|Page
chiffonade - (answers)to roll and finely slice or shred leafy vegetables or herbs.
hache - (answers)chopped
legumes tournes - (answers)5cm x 2cm
pomme cocotte - (answers)oval shape, 7 sides, 6cm x 2 cm
pomme vapeur - (answers)oval shape, 7 sides, 6cm x 3.5 cm diameter
pomme chateu / anglaise - (answers)oval shape, 7 sides, 7cm x 4.5 diameter
acidifier - (answers)to add lemon juice or vinegar to prevent oxidation
aiguiser - (answers)to make the cutting edge of a knife cut better through the use
of a steel or sharpening stone
Allumettes - (answers)very thing french fries
Anglaise - (answers)to cook in boiling water
, 3|Page
Aplatir - (answers)to flatten a piece of meat or fish in order to make it more
tender and facillitate cooking
arroser - (answers)to baste
Assaisonner - (answers)to season
Attendrir ou Rassir - (answers)to allow a piece of meat to age a few days in the
refrigerator in order to make it more tender
bain marie - (answers)a hot water bath ; usually for sauces
Barder - (answers)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.
bechamel sauce - (answers)white sauce made from milk and white roux
Beurre Blanc - (answers)butter based sauce made from reduction of dry white
wine, vinegar and shallots.
Buerre Clarifie - (answers)clarified butter, a process of gently melting butter in
order to skim off the impurities that float to the top and the whey sinks to the
bottom. has a higher heat point than normal butter
