LCB INTERMEDIATE CUISINE WRITTEN THEORY REVIEW QUESTIONS ANSWERED LATEST UPDATE 2026

LCB INTERMEDIATE CUISINE WRITTEN THEORY REVIEW QUESTIONS ANSWERED LATEST UPDATE 2026 Temperature- storing chilled cooked meat - Answers Below 8 degrees Temperature- storing sliced, smoked or cured meats - Answers Below 5 degrees Qualities of good beef - Answers 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 - Answers 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 - Answers Weigh 5-9kg and usually roasted whole Qualities of good bacon - Answers Dry, no smell, deep pink color, firm to touch Lamb - Answers Sheep slaughtered under 1 year old Mutton - Answers Sheep slaughtered over 1 year old Qualities of good lamb - Answers Pleasing, dull red color with a good, even distribution of fat Varieties of English ham - Answers York, Bradenham, Lincolnshire, Suffolk Continental raw hams - Answers Bayonne and Ardenne (France), Parma and San Daniele (Italy), Serrano (Spain), cured and thinly sliced Tripe - Answers Stomach lining of cattle, comes as honeycomb and smooth, usually boiled or braised Oxtail - Answers Meaty, lean and should not be sticky, can be braised or used to make soup Suet - Answers Creamy, brittle and dry, rendered down for dripping or used to make pastry Sweetbreads - Answers Thymus and pancreas glands of lambs or calves, creamy and delicate in flavor Caul - Answers Membrane surrounding the intestines of the pig, used as a braiding medium Crépinette - Answers Small fat sausage, highly seasoned (occasionally with truffles), encased in caul Chitterlings - Answers Small intestines of the pig, used in making andouilles and andouilletes and eaten by themselves, tastes of bacon Qualities of good goise - Answers Upper bill should break easily, feet should be easy to tear Guinea fowl - Answers Meat tastes like a cross between pheasant and chicken, but has a darker flesh Pigeon - Answers Plump, red-mauve flesh, often just the breasts are served Squab - Answers Young specially raised pigeon. Grouse season - Answers August 12-December 10 Snipe season - Answers August 12 - January 31 Partridge season - Answers September 1 - February 1 Wild duck season - Answers September 1 - January 31 Pheasant season - Answers October 1 - February 1 Woodcock season - Answers October 31 - February 1 Venison season - Answers June 30 - January 1 Venison - Answers Red, fallow, roe, elk, moose, reindeer, antelope and caribou Meat is a dark color and can be dry (very lean) Hare/Rabbit - Answers Ears should tear easily, very lean meat, often braised Pheasant hanging time - Answers 5-8 days Partridge hanging time - Answers 3-5 days Grouse hanging time - Answers 5-7 days Snipe/Woodcock hanging time - Answers 3-4 days Wild Duck/Teal - Answers 1-2 days hanging time, must be eaten in season Methods for preserving meat - Answers Dehydration, smoking, salting, sealing, canning, freezing Qualities of good fish - Answers Eyes and gills bright and clear, flesh should be firm and translucent, scales should be moist and flat, should not be limp, skin should be covered in fresh sea slime with no abrasions or bruising Round fish - Answers Mackerel, trout, bream, tuna and mullet Flat fish - Answers Plaice, sole, turbot and brill Fish curing methods - Answers Salted (anchovies, gravadlax, cod), pickling (herring, rollmops), smoking (salmon) Crustaceans and Molluscs - Answers 2 sub sections of shellfish Crustaceans - Answers Crawfish, crayfish, lobster, prawns, scampi, Dublin bay prawn, shrimp, crab Molluscs - Answers Clams (razor clams, longneck, palourdes, cherrystone), cockles, mussels, oysters, scallops, sea urchins Cephalopods - Answers Cuttlefish, octopus, squid Bottarga/Boutarge - Answers Roe of gray mullet salted, pressed and grated or thinly sliced Roe - Answers Hard or soft eggs of fish including cod, herring, sturgeon and the coral of the lobster Season- clams, cockles, crab, spider crab, Dublin bay prawn, prawn/shrimp, sea urchin - Answers All year Season - crawfish - Answers April to October Season- lobster - Answers April to November Season - mussels - Answers September to March Season - oysters - Answers October to February Season - scallop - Answers Best December to March Roots - Answers Beetroot, carrots, celeriac, horseradish, mooli, parsnips, salsify, Swede, turnip Tubers - Answers Jerusalem artichokes, potatoes, sweet potatoes, yams Bulbs - Answers Garlic, leeks, onions, shallots, spring onions, fennel Leafy Greens - Answers Chicory, Chinese leaves, lettuce, radicchio, sorrel, spinach, Swiss chard, watercress Brassicas - Answers Broccoli, Brussels sprouts, cabbage, cauliflower, curly Kale, spring greens Pods/Seeds - Answers Broad beans, butter beans, runner beans, mange-tout, okra, peas, sweetcorn Fruiting - Answers Aubergine, avocado, courgette, cucumber, gourds, marrows, peppers, tomatoes Stems/Shoots - Answers Asparagus, beans, cardoon, celery, endive, globe artichokes, sea kale, kohlrabi Spring season vegetables - Answers Asparagus, Jersey royals, cauliflower, broad beans, wild garlic, leeks, peas, spinach, artichokes, celery, purple broccoli, rocket Spring season fruit - Answers Blood orange, apricots, gooseberries, Alphonso Mango, forced rhubarb Summer season vegetables - Answers Courgettes and flowers, runner beans, peppers, cucumbers, peas, tomatoes, sweet corn, fennel, broad beans, radish, potatoes, carrots, onions Summer season fruit - Answers Strawberries, raspberries, cherries, black currants, peach, plums, rhubarb, nectarine, melon, grapes, blueberries, redcurrant Autumn season vegetables - Answers Pumpkins, squashes, truffles, wild mushrooms, cabbage, aubergine, beetroot Autumn season fruit - Answers Apples, blackberries, pears, figs, quince, nectarine, Damsons Winter season vegetables - Answers Parsnips, Brussels sprouts, Swede, celeriac, kale, red cabbage, Savoy cabbage, Jerusalem artichokes, turnips Winter season fruit - Answers Clementine, blood orange, cranberries, pomegranate, oranges Stone fruits - Answers Damsons, plums, cherries, peaches, nectarines, greengages Hard fruits - Answers Apples, pears Citrus fruits - Answers Orange, lemon, lime, grapefruit, kumquats, pomelo Soft fruits - Answers Raspberries, strawberries, loganberries, gooseberries, blackberries, red/black/white currants Tropical and other fruits - Answers Bananas, cape gooseberries, cranberries, dates, figs, kiwi fruit, lychees, mangoes, melon, pomegranates, rambutans, passion fruit, tamarillos, pineapple, persimmon, rhubarb, tamarind, loquats Factors to consider when purchasing oil - Answers Price, intended use, durability, nutritional values, smoke point Peanut/groundnut oil smoke point - Answers 231 degrees Sunflower oil smoke point - Answers 246 degrees Corn oil smoke point - Answers 236 degrees Olive oil smoke point - Answers 190 degrees Types of mustard - Answers Dijon, Orléans, Bordeaux, Meaux, English, German, American Mustard seeds - Answers Black, brown, white (vary in flavor) Types of vinegar - Answers Wine, sherry, balsamic, malt, cider, rice, honey % of whole grain- white flour - Answers 72-85% %of whole grain- wholemeal flour - Answers 100% % of whole grain powder- brown bread - Answers 85-95% Whole milk fat % - Answers 3.25% Semi-skinned milk fat % - Answers 1% Skimmed milk fat % - Answers 0.1-0.3% Single cream fat % - Answers 18% Double cream fat % - Answers 48%