LCB Intermediate Cuisine Written Theory Review
UPDATED ACTUAL Questions and CORRECT
Answers
, Temperature- storing chilled cooked Below 8 degrees
meat
Temperature- storing sliced, smoked Below 5 degrees
or cured meats
Qualities of good beef Flesh should be dark ruby red, well marbled with
fat, fat should be firm and creamy, should be
traceable and not be dairy cattle
Organic rosé veal Calves stay with mothers for as long as 3 months,
eating outside, drinking milk and even grazing a
little, meat is a deep rosé pink with a little more fat
Suckling pigs Weigh 5-9kg and usually roasted whole
Qualities of good bacon Dry, no smell, deep pink color, firm to touch
Lamb Sheep slaughtered under 1 year old
Mutton Sheep slaughtered over 1 year old
Qualities of good lamb Pleasing, dull red color with a good, even
distribution of fat
Varieties of English ham York, Bradenham, Lincolnshire, Suffolk
Continental raw hams Bayonne and Ardenne (France), Parma and San
Daniele (Italy), Serrano (Spain), cured and thinly
sliced
UPDATED ACTUAL Questions and CORRECT
Answers
, Temperature- storing chilled cooked Below 8 degrees
meat
Temperature- storing sliced, smoked Below 5 degrees
or cured meats
Qualities of good beef Flesh should be dark ruby red, well marbled with
fat, fat should be firm and creamy, should be
traceable and not be dairy cattle
Organic rosé veal Calves stay with mothers for as long as 3 months,
eating outside, drinking milk and even grazing a
little, meat is a deep rosé pink with a little more fat
Suckling pigs Weigh 5-9kg and usually roasted whole
Qualities of good bacon Dry, no smell, deep pink color, firm to touch
Lamb Sheep slaughtered under 1 year old
Mutton Sheep slaughtered over 1 year old
Qualities of good lamb Pleasing, dull red color with a good, even
distribution of fat
Varieties of English ham York, Bradenham, Lincolnshire, Suffolk
Continental raw hams Bayonne and Ardenne (France), Parma and San
Daniele (Italy), Serrano (Spain), cured and thinly
sliced
