LCB Basic Recipes Written Exam 2025 – Culinary Theory & Recipe Knowledge
Study Guide
Chicken Jus / Ingredients - correct answer ✔✔ 1 KG Chicken Wings
30 ml Sunflower Oil
100 G Butter
80 G Shallots
50 G Onions
30 G Garlic Cloves
2L Water
2 Thyme Sprigs
1 Bay Leaf
2 G Coarse Sea Salt
6 Black Peppercorns
Chicken Jus Preparation - correct answer ✔✔ Breakdown Chicken Wings (Clever) chop @ joints
Prep Veg: crush garlic (skin on), mirepoix shallot/onion
Preheat pan with oil- color wings to lightly golden brown
Add butter to pan with chicken and add Veg- cook until veg lightly coloured
Degrease pan (contents in colander) then add back to pan and cook further- deglaze with water
and reduce to near dry
Transfer contents to pot with thyme, bay leaf, and cracked black pepper and simmer (skim
impurities)
Simmer 1 hour than pass and reduce then degrease
, Sauce Mornay Ingredients - correct answer ✔✔ 40 G Butter
40 G Flour
600 ml Milk
2 Egg Yolks
60 G Gruyère
Nutmeg/Salt
Sauce Mornay Preparation - correct answer ✔✔ Melt Butter in pan with flour to create Roux
(then chill roux)
Put milk in pot with salt/pepper/nutmeg and simmer to infuse
Once roux chilled slowly incorporate milk into roux, bring to boil to thicken, season, remove
from heat and whisk.
Whisk in yolk and bring up to boil whole whisking
Remove from heat and whisk in Gruyère
Looking for slightly stringy consistency
Sauce Hollandaise Ingredients - correct answer ✔✔ 250 G (Clarified) Butter
4 Egg Yolks
60 Ml Water
1/2 Lemon
Salt/Pepper/Cayenne
Sauce Hollandaise Preperation - correct answer ✔✔ Make sure clarified butter is at 50 o
Crack yolks into round bowl and whisk- add water and continue to whisk
Study Guide
Chicken Jus / Ingredients - correct answer ✔✔ 1 KG Chicken Wings
30 ml Sunflower Oil
100 G Butter
80 G Shallots
50 G Onions
30 G Garlic Cloves
2L Water
2 Thyme Sprigs
1 Bay Leaf
2 G Coarse Sea Salt
6 Black Peppercorns
Chicken Jus Preparation - correct answer ✔✔ Breakdown Chicken Wings (Clever) chop @ joints
Prep Veg: crush garlic (skin on), mirepoix shallot/onion
Preheat pan with oil- color wings to lightly golden brown
Add butter to pan with chicken and add Veg- cook until veg lightly coloured
Degrease pan (contents in colander) then add back to pan and cook further- deglaze with water
and reduce to near dry
Transfer contents to pot with thyme, bay leaf, and cracked black pepper and simmer (skim
impurities)
Simmer 1 hour than pass and reduce then degrease
, Sauce Mornay Ingredients - correct answer ✔✔ 40 G Butter
40 G Flour
600 ml Milk
2 Egg Yolks
60 G Gruyère
Nutmeg/Salt
Sauce Mornay Preparation - correct answer ✔✔ Melt Butter in pan with flour to create Roux
(then chill roux)
Put milk in pot with salt/pepper/nutmeg and simmer to infuse
Once roux chilled slowly incorporate milk into roux, bring to boil to thicken, season, remove
from heat and whisk.
Whisk in yolk and bring up to boil whole whisking
Remove from heat and whisk in Gruyère
Looking for slightly stringy consistency
Sauce Hollandaise Ingredients - correct answer ✔✔ 250 G (Clarified) Butter
4 Egg Yolks
60 Ml Water
1/2 Lemon
Salt/Pepper/Cayenne
Sauce Hollandaise Preperation - correct answer ✔✔ Make sure clarified butter is at 50 o
Crack yolks into round bowl and whisk- add water and continue to whisk
