LCB Intermediate Cuisine Written Theory Review with
all Correct & 100% Verified Answers |Latest Version|
Already Graded A+
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
Pigeon ✔Correct Answer-Plump, red-mauve flesh, often just the breasts are served
Squab ✔Correct Answer-Young specially raised pigeon.
Grouse season ✔Correct Answer-August 12-December 10
Snipe season ✔Correct Answer-August 12 - January 31
Partridge season ✔Correct Answer-September 1 - February 1
Wild duck season ✔Correct Answer-September 1 - January 31
Pheasant season ✔Correct Answer-October 1 - February 1
Woodcock season ✔Correct Answer-October 31 - February 1
Venison season ✔Correct Answer-June 30 - January 1
Venison ✔Correct Answer-Red, fallow, roe, elk, moose, reindeer, antelope and caribou
Meat is a dark color and can be dry (very lean)
Hare/Rabbit ✔Correct Answer-Ears should tear easily, very lean meat, often braised
Pheasant hanging time ✔Correct Answer-5-8 days
Partridge hanging time ✔Correct Answer-3-5 days
Grouse hanging time ✔Correct Answer-5-7 days
Snipe/Woodcock hanging time ✔Correct Answer-3-4 days
Wild Duck/Teal ✔Correct Answer-1-2 days hanging time, must be eaten in season
Methods for preserving meat ✔Correct Answer-Dehydration, smoking, salting, sealing, canning,
freezing
Qualities of good fish ✔Correct Answer-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 ✔Correct Answer-Mackerel, trout, bream, tuna and mullet
Flat fish ✔Correct Answer-Plaice, sole, turbot and brill
all Correct & 100% Verified Answers |Latest Version|
Already Graded A+
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
Pigeon ✔Correct Answer-Plump, red-mauve flesh, often just the breasts are served
Squab ✔Correct Answer-Young specially raised pigeon.
Grouse season ✔Correct Answer-August 12-December 10
Snipe season ✔Correct Answer-August 12 - January 31
Partridge season ✔Correct Answer-September 1 - February 1
Wild duck season ✔Correct Answer-September 1 - January 31
Pheasant season ✔Correct Answer-October 1 - February 1
Woodcock season ✔Correct Answer-October 31 - February 1
Venison season ✔Correct Answer-June 30 - January 1
Venison ✔Correct Answer-Red, fallow, roe, elk, moose, reindeer, antelope and caribou
Meat is a dark color and can be dry (very lean)
Hare/Rabbit ✔Correct Answer-Ears should tear easily, very lean meat, often braised
Pheasant hanging time ✔Correct Answer-5-8 days
Partridge hanging time ✔Correct Answer-3-5 days
Grouse hanging time ✔Correct Answer-5-7 days
Snipe/Woodcock hanging time ✔Correct Answer-3-4 days
Wild Duck/Teal ✔Correct Answer-1-2 days hanging time, must be eaten in season
Methods for preserving meat ✔Correct Answer-Dehydration, smoking, salting, sealing, canning,
freezing
Qualities of good fish ✔Correct Answer-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 ✔Correct Answer-Mackerel, trout, bream, tuna and mullet
Flat fish ✔Correct Answer-Plaice, sole, turbot and brill
