LE CORDON BLEU BASIC CUISINE WRITTEN

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LE CORDON BLEU BASIC CUISINE WRITTEN

EXAM NEWEST 2025 ACTUAL EXAM

COMPLETE 180 QUESTIONS AN D CORRECT

DETAILED ANSWERS (VERIFIED ANSWERS)

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• what does mis en place mean?

put in place THE CORRECT ANSWER is put in place

• why does your mayonnaise curdle?

you added the oil too quickly THE CORRECT ANSWER is you added the oil too quickly

• how would you make an unstable vinaigrette more stable?

whisking it further THE CORRECT ANSWER is whisking it further

• what is the acetic acid content of white wine vinegar?

6-7% (considered high) THE CORRECT ANSWER is 6-7% (considered high)

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• where does watercress originate?

said to have originated from ancient Greece THE CORRECT ANSWER is said to have originated from ancient Greece

• what is it called to extract water from ingredients through

salting?degorged THE CORRECT ANSWER is degorged

• quinoa is part of what wheat family?

spinach THE CORRECT ANSWER is spinach

• what is another name for lamb's lettuce?

corn salad THE CORRECT ANSWER is corn salad

• what is the fat content of whipping cream?

35% THE CORRECT ANSWER is 35%

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• what is the list of peppers from raw to ripest?

green -> yellow -> orange -> red THE CORRECT ANSWER is green -> yellow -> orange -> red

• what is main purpose of cooking a stock on a simmer?

to avoid cloudiness THE CORRECT ANSWER is to avoid cloudiness

• once a stock is chilled, how long can it be kept in a

refrigerator?

• days, 72 hours

THE CORRECT ANSWER is 3 days, 72 hours

• what is the average cooking time of a white chicken stock?

2-4 hours THE CORRECT ANSWER is 2-4 hours

• what kind of process is the maillard reaction?

chemical THE CORRECT ANSWER is chemical

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• mirepoix sizes?

depends on cooking times THE CORRECT ANSWER is depends on cooking times

• if a roux is too dry or too loose, what is correct?

quantity is incorrect THE CORRECT ANSWER is quantity is incorrect

• where does pancetta come from?

pig's belly THE CORRECT ANSWER is pig's belly

• where does garlic come from?

bulb THE CORRECT ANSWER is bulb

• what is sweating?

veges are cooked slowly in fat without color to evaporate water and concentrate taste (until veges are translucent) THE CORRECT ANSWER is veges are cooked slowly in fat without color to evaporate water and concentrate taste (until veges are translucent)