LCB Intermediate Cuisine Written Theory Review 2025 – Culinary Study Guide &
Exam Summary
Temperature- storing chilled cooked meat - correct answer ✔✔ Below 8 degrees
Temperature- storing sliced, smoked or cured meats - correct answer ✔✔ Below 5 degrees
Qualities of good beef - correct answer ✔✔ 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 - correct answer ✔✔ 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 - correct answer ✔✔ Weigh 5-9kg and usually roasted whole
Qualities of good bacon - correct answer ✔✔ Dry, no smell, deep pink color, firm to touch
Lamb - correct answer ✔✔ Sheep slaughtered under 1 year old
Mutton - correct answer ✔✔ Sheep slaughtered over 1 year old
Qualities of good lamb - correct answer ✔✔ Pleasing, dull red color with a good, even
distribution of fat
Varieties of English ham - correct answer ✔✔ York, Bradenham, Lincolnshire, Suffolk
, Continental raw hams - correct answer ✔✔ Bayonne and Ardenne (France), Parma and San
Daniele (Italy), Serrano (Spain), cured and thinly sliced
Tripe - correct answer ✔✔ Stomach lining of cattle, comes as honeycomb and smooth, usually
boiled or braised
Oxtail - correct answer ✔✔ Meaty, lean and should not be sticky, can be braised or used to
make soup
Suet - correct answer ✔✔ Creamy, brittle and dry, rendered down for dripping or used to make
pastry
Sweetbreads - correct answer ✔✔ Thymus and pancreas glands of lambs or calves, creamy and
delicate in flavor
Caul - correct answer ✔✔ Membrane surrounding the intestines of the pig, used as a braiding
medium
Crépinette - correct answer ✔✔ Small fat sausage, highly seasoned (occasionally with truffles),
encased in caul
Chitterlings - correct answer ✔✔ Small intestines of the pig, used in making andouilles and
andouilletes and eaten by themselves, tastes of bacon
Qualities of good goise - correct answer ✔✔ Upper bill should break easily, feet should be easy
to tear
Guinea fowl - correct answer ✔✔ Meat tastes like a cross between pheasant and chicken, but
has a darker flesh
Exam Summary
Temperature- storing chilled cooked meat - correct answer ✔✔ Below 8 degrees
Temperature- storing sliced, smoked or cured meats - correct answer ✔✔ Below 5 degrees
Qualities of good beef - correct answer ✔✔ 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 - correct answer ✔✔ 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 - correct answer ✔✔ Weigh 5-9kg and usually roasted whole
Qualities of good bacon - correct answer ✔✔ Dry, no smell, deep pink color, firm to touch
Lamb - correct answer ✔✔ Sheep slaughtered under 1 year old
Mutton - correct answer ✔✔ Sheep slaughtered over 1 year old
Qualities of good lamb - correct answer ✔✔ Pleasing, dull red color with a good, even
distribution of fat
Varieties of English ham - correct answer ✔✔ York, Bradenham, Lincolnshire, Suffolk
, Continental raw hams - correct answer ✔✔ Bayonne and Ardenne (France), Parma and San
Daniele (Italy), Serrano (Spain), cured and thinly sliced
Tripe - correct answer ✔✔ Stomach lining of cattle, comes as honeycomb and smooth, usually
boiled or braised
Oxtail - correct answer ✔✔ Meaty, lean and should not be sticky, can be braised or used to
make soup
Suet - correct answer ✔✔ Creamy, brittle and dry, rendered down for dripping or used to make
pastry
Sweetbreads - correct answer ✔✔ Thymus and pancreas glands of lambs or calves, creamy and
delicate in flavor
Caul - correct answer ✔✔ Membrane surrounding the intestines of the pig, used as a braiding
medium
Crépinette - correct answer ✔✔ Small fat sausage, highly seasoned (occasionally with truffles),
encased in caul
Chitterlings - correct answer ✔✔ Small intestines of the pig, used in making andouilles and
andouilletes and eaten by themselves, tastes of bacon
Qualities of good goise - correct answer ✔✔ Upper bill should break easily, feet should be easy
to tear
Guinea fowl - correct answer ✔✔ Meat tastes like a cross between pheasant and chicken, but
has a darker flesh
