Le Cordon Bleu Basic Cuisine Exam Questions | 2025-2026 LATEST UPDATED| ACTUAL
EXAM COMPLETE QUESTIONS AND ANSWERS | 100% RATED CORRECT | 100%
VERFIED | ALREADY GRADED A+
1. what does mis en place mean?: put in place
2. why does your mayonnaise curdle?: you added the oil too quickly
3. how would you make an unstable vinaigrette more stable?: whisking it
further
4. what is the acetic acid content of white wine vinegar?: 6-7% (considered
high)
5. where does watercress originate?: said to have originated from ancient
Greece
6. what is it called to extract water from ingredients through salting?:
degorged
7. quinoa is part of what wheat family?: spinach
8. what is another name for lamb's lettuce?: corn salad
9. what is the fat content of whipping cream?: 35%
10. what is the list of peppers from raw to ripest?: green -> yellow -> orange ->
red
,11. what is main purpose of cooking a stock on a simmer?: to avoid
cloudiness
12. once a stock is chilled, how long can it be kept in a refrigerator?: 3 days,
72 hours
13. what is the average cooking time of a white chicken stock?: 2-4 hours
14. what kind of process is the maillard reaction?: chemical
15. mirepoix sizes?: depends on cooking times
16. if a roux is too dry or too loose, what is correct?: quantity is incorrect
17. where does pancetta come from?: pig's belly
18. where does garlic come from?: bulb
19. what is sweating?: veges are cooked slowly in fat without color to evaporate
water and concentrate taste (until veges are translucent)
20. why is a consume too greasy?: the minced meat is not lean enough
21. french onion soup is from which city in france?: paris
22. how long does swiss gruyere cheese age for full body taste?: 10 months
23. for jus sauce, why would you cut your meat into small round pieces?:
to increase surface area and coloration
24. what is the thickening agent classically for bisque?: rice or rice flour
, 25. what is the technical name of eggs boiled in shells for 6 mins?: soft boiled
eggs
26. if a french classical dish is called a florentine, what vege is used?:
spinach
27. what type of emulsion is a hollandaise sauce?: hot, stable
28. which of the following contains lecithin for emulsion?: egg yolk
29. what is the purpose of adding distilled vinegar for poaching eggs?: to set
the egg white
30. what is the technical term to well combine dough?: knead
31. how can you describe the taste of puff pastry?: flakey, fondant??, crispy
32. what does it mean to prevent gluten formation?: (the fat) butter coats
the flour particles and prevents moisture absorption, process is called
shortening
33 what region is quiche from?: Alsace
34. why is soft flour used to make short crust patry?: lower gluten, lower
protein content (protein being gluten), easier to work with softer, finer, crumbs
35. what is the usual amount of fat in dry butter?: 83%
EXAM COMPLETE QUESTIONS AND ANSWERS | 100% RATED CORRECT | 100%
VERFIED | ALREADY GRADED A+
1. what does mis en place mean?: put in place
2. why does your mayonnaise curdle?: you added the oil too quickly
3. how would you make an unstable vinaigrette more stable?: whisking it
further
4. what is the acetic acid content of white wine vinegar?: 6-7% (considered
high)
5. where does watercress originate?: said to have originated from ancient
Greece
6. what is it called to extract water from ingredients through salting?:
degorged
7. quinoa is part of what wheat family?: spinach
8. what is another name for lamb's lettuce?: corn salad
9. what is the fat content of whipping cream?: 35%
10. what is the list of peppers from raw to ripest?: green -> yellow -> orange ->
red
,11. what is main purpose of cooking a stock on a simmer?: to avoid
cloudiness
12. once a stock is chilled, how long can it be kept in a refrigerator?: 3 days,
72 hours
13. what is the average cooking time of a white chicken stock?: 2-4 hours
14. what kind of process is the maillard reaction?: chemical
15. mirepoix sizes?: depends on cooking times
16. if a roux is too dry or too loose, what is correct?: quantity is incorrect
17. where does pancetta come from?: pig's belly
18. where does garlic come from?: bulb
19. what is sweating?: veges are cooked slowly in fat without color to evaporate
water and concentrate taste (until veges are translucent)
20. why is a consume too greasy?: the minced meat is not lean enough
21. french onion soup is from which city in france?: paris
22. how long does swiss gruyere cheese age for full body taste?: 10 months
23. for jus sauce, why would you cut your meat into small round pieces?:
to increase surface area and coloration
24. what is the thickening agent classically for bisque?: rice or rice flour
, 25. what is the technical name of eggs boiled in shells for 6 mins?: soft boiled
eggs
26. if a french classical dish is called a florentine, what vege is used?:
spinach
27. what type of emulsion is a hollandaise sauce?: hot, stable
28. which of the following contains lecithin for emulsion?: egg yolk
29. what is the purpose of adding distilled vinegar for poaching eggs?: to set
the egg white
30. what is the technical term to well combine dough?: knead
31. how can you describe the taste of puff pastry?: flakey, fondant??, crispy
32. what does it mean to prevent gluten formation?: (the fat) butter coats
the flour particles and prevents moisture absorption, process is called
shortening
33 what region is quiche from?: Alsace
34. why is soft flour used to make short crust patry?: lower gluten, lower
protein content (protein being gluten), easier to work with softer, finer, crumbs
35. what is the usual amount of fat in dry butter?: 83%
