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LE CORDON BLEU INTERMEDIATE CUISINE WRITTEN
EXAM NEWEST 2025 ACTUAL EXAM COMPLETE 130
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+ ||BRAND
NEW!!
By which meat had would you disarm the stinging nettle leaves - CORRECT ANSWER -Blanching
What is sourdough bread? - CORRECT ANSWER -A bread made with naturally fermented dough
Classic sauce soubise is made with what vegetable? - CORRECT ANSWER -Onion
What temperature does cooked meat start losing its juices - CORRECT ANSWER -68 degrees
How is Moreau sausage made? - CORRECT ANSWER -Smoked for 24 hours in tuys
What is gaudes - CORRECT ANSWER -Maize flour, fine like polenta, found in brisee region 1 / 3
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What is the production Tim of yellow wine (vin Jaune) - CORRECT ANSWER -Mature for 6 years, 3 months in a barrel of yeast
Morsels - CORRECT ANSWER -Mildly toxic if eaten raw, must me cooked
What are the ideal conditions for yeast to active? - CORRECT ANSWER-Sugar, moisture, temperature, air, minerals and vitamins
What is rapeseed oil made from - CORRECT ANSWER - Mustard, kale, and cabbage
What is the bacteria that aids in fermentation of the cabbage in sauerkraut - CORRECT ANSWER -Lacto-bacillus
What are juniper berries - CORRECT ANSWER -Distant relative of pine, 1-3 years to mature, colour goes from green to black
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What is smoked haddock - CORRECT ANSWER -Naturally smoked,less dark and then artificially dyed
What classical root vegetable is used for making Bavarian - CORRECT ANSWER -Turnip
What is savory herb - CORRECT ANSWER -Aromatic herb south of Europe, looks like rosemary, smells like thyme
What bones are located in the shoulder of a lamb - CORRECT ANSWER-Scapula, radiuse, and humerus
What are some issues with using to much water when glazing vegetables - CORRECT ANSWER -Waste of time, cooking is longer, veg can become overcooked
Why do you leave meat in braise after braising is complete - CORRECT ANSWER -The liquid goes back into the meat
What is an octopus classified as - CORRECT ANSWER - Cephalopode
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