LCB Intermediate Cuisine Written Theory Review
– Questions With Verified Solutions
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April to October
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Temperature- storing chilled
1 2 Oxtail
cooked meat
3 Suckling pigs 4 Season - crawfish
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Terms in this set (99)
Temperature- storing Below 8 degrees
chilled cooked meat
Temperature- storing Below 5 degrees
sliced, smoked or cured
meats
, Flesh should be dark ruby red, well marbled with
Qualities of good beef fat, fat should be firm and creamy, should be
traceable and not be dairy cattle
Calves stay with mothers for as long as 3 months,
Organic rosé veal 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
Pleasing, dull red color with a good, even
Qualities of good lamb
distribution of fat
Varieties of English ham York, Bradenham, Lincolnshire, Suffolk
Bayonne and Ardenne (France), Parma and San
Continental raw hams Daniele (Italy), Serrano (Spain), cured and thinly
sliced
Stomach lining of cattle, comes as honeycomb and
Tripe
smooth, usually boiled or braised
Meaty, lean and should not be sticky, can be braised
Oxtail
or used to make soup
Creamy, brittle and dry, rendered down for dripping
Suet
or used to make pastry
Thymus and pancreas glands of lambs or calves,
Sweetbreads
creamy and delicate in flavor
Membrane surrounding the intestines of the pig,
Caul
used as a braiding medium
Small fat sausage, highly seasoned (occasionally
Crépinette
with truffles), encased in caul
Small intestines of the pig, used in making
Chitterlings andouilles and andouilletes and eaten by
themselves, tastes of bacon
– Questions With Verified Solutions
Save
Practice questions for this set
Learn 1 /7 Study with Learn
April to October
Choose an answer
Temperature- storing chilled
1 2 Oxtail
cooked meat
3 Suckling pigs 4 Season - crawfish
Don't know?
Terms in this set (99)
Temperature- storing Below 8 degrees
chilled cooked meat
Temperature- storing Below 5 degrees
sliced, smoked or cured
meats
, Flesh should be dark ruby red, well marbled with
Qualities of good beef fat, fat should be firm and creamy, should be
traceable and not be dairy cattle
Calves stay with mothers for as long as 3 months,
Organic rosé veal 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
Pleasing, dull red color with a good, even
Qualities of good lamb
distribution of fat
Varieties of English ham York, Bradenham, Lincolnshire, Suffolk
Bayonne and Ardenne (France), Parma and San
Continental raw hams Daniele (Italy), Serrano (Spain), cured and thinly
sliced
Stomach lining of cattle, comes as honeycomb and
Tripe
smooth, usually boiled or braised
Meaty, lean and should not be sticky, can be braised
Oxtail
or used to make soup
Creamy, brittle and dry, rendered down for dripping
Suet
or used to make pastry
Thymus and pancreas glands of lambs or calves,
Sweetbreads
creamy and delicate in flavor
Membrane surrounding the intestines of the pig,
Caul
used as a braiding medium
Small fat sausage, highly seasoned (occasionally
Crépinette
with truffles), encased in caul
Small intestines of the pig, used in making
Chitterlings andouilles and andouilletes and eaten by
themselves, tastes of bacon
