Le Cordon Bleu Basic Cuisine Written
Exam question with answers
Abaisser - -to roll a dough out with the aid of a rolling pin to the desired thickness
-Brunoise cut - -A very small dice cubes, no larger than 3mm square
-Julienne - -Thin strips 5cm in length and 1mm thick
-Batonnet cut - -Cut that is thicker than the julienne cut, rectangle , 4cm long by
5mm thick
-Macedoine - -precise cubes 5mm
-ciseler - -finely diced to small even dice
-emincer - -to cut into thin slices, 1mm-3mm
-mirepoix - -vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
-Paysanne - -Batone 1cm square or triangle sliced finely
-chiffonade - -to roll and finely slice or shred leafy vegetables or 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
-aiguiser - -to make the cutting edge of a knife cut better through the use of a steel
or sharpening stone
-Allumettes - -very thing french fries
-Anglaise - -to cook in boiling water
-Aplatir - -to flatten a piece of meat or fish in order to make it more tender and
facillitate cooking
-arroser - -to baste
, -Assaisonner - -to season
-Attendrir ou Rassir - -to allow a piece of meat to age a few days in the refrigerator
in order to make it more tender
-bain marie - -a hot water bath ; usually for sauces
-Barder - -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 - -white sauce made from milk and white roux
-Beurre Blanc - -butter based sauce made from reduction of dry white wine, vinegar
and shallots.
-Buerre Clarifie - -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
-buerre en pommade - -softened (not melted) butter
-Beurre Manie - -butter mixed with an equal amount flour used to ticken sauces
-Bisque - -type of soup usually with a shellfish base
-Blanc - -cooking liquid or water, flour and lemon juice used to prevent vegetables
such as artichokes and celery root from discolouring
-blanchir - -to blanch ; to placed vegetables or meats in cold water and then bring
to a boil.
-Blondir - -to cook in fat in order to lightly color
-Braiser - -to braise; to cook a meat in a covered dish in or over gentle heat with a
little liquid and usually vegetables cut into brunoise
-Brider - -to Truss: to tie a bird before cooking in order for it to keep it's shape
-Broyer - -to finely crush or grind
-Canneler - -to channel; a way of cutting small groves in fruit or vegetables in order
to give it a decorative edge when sliced
-Chantilly - -whipped cream to which sugar and vanilla have been added
-Chaud-Foid - -a dish which is prepared hot but served cold, covered with a specific
sauce (sauce Chaud-Foid: made from 1/3 veloute ,1/3 gelatine and 1/3 cream
Exam question with answers
Abaisser - -to roll a dough out with the aid of a rolling pin to the desired thickness
-Brunoise cut - -A very small dice cubes, no larger than 3mm square
-Julienne - -Thin strips 5cm in length and 1mm thick
-Batonnet cut - -Cut that is thicker than the julienne cut, rectangle , 4cm long by
5mm thick
-Macedoine - -precise cubes 5mm
-ciseler - -finely diced to small even dice
-emincer - -to cut into thin slices, 1mm-3mm
-mirepoix - -vegetables diced used for stocks, sauces and marinades. size
dependant on cooking times
-Paysanne - -Batone 1cm square or triangle sliced finely
-chiffonade - -to roll and finely slice or shred leafy vegetables or 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
-aiguiser - -to make the cutting edge of a knife cut better through the use of a steel
or sharpening stone
-Allumettes - -very thing french fries
-Anglaise - -to cook in boiling water
-Aplatir - -to flatten a piece of meat or fish in order to make it more tender and
facillitate cooking
-arroser - -to baste
, -Assaisonner - -to season
-Attendrir ou Rassir - -to allow a piece of meat to age a few days in the refrigerator
in order to make it more tender
-bain marie - -a hot water bath ; usually for sauces
-Barder - -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 - -white sauce made from milk and white roux
-Beurre Blanc - -butter based sauce made from reduction of dry white wine, vinegar
and shallots.
-Buerre Clarifie - -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
-buerre en pommade - -softened (not melted) butter
-Beurre Manie - -butter mixed with an equal amount flour used to ticken sauces
-Bisque - -type of soup usually with a shellfish base
-Blanc - -cooking liquid or water, flour and lemon juice used to prevent vegetables
such as artichokes and celery root from discolouring
-blanchir - -to blanch ; to placed vegetables or meats in cold water and then bring
to a boil.
-Blondir - -to cook in fat in order to lightly color
-Braiser - -to braise; to cook a meat in a covered dish in or over gentle heat with a
little liquid and usually vegetables cut into brunoise
-Brider - -to Truss: to tie a bird before cooking in order for it to keep it's shape
-Broyer - -to finely crush or grind
-Canneler - -to channel; a way of cutting small groves in fruit or vegetables in order
to give it a decorative edge when sliced
-Chantilly - -whipped cream to which sugar and vanilla have been added
-Chaud-Foid - -a dish which is prepared hot but served cold, covered with a specific
sauce (sauce Chaud-Foid: made from 1/3 veloute ,1/3 gelatine and 1/3 cream
