LCB BASIC FINAL EXAM QUESTIONS WITH CORRECT ANSWERS LATEST UPDATE 2026
Single Cream Fat Content - Answers 18%
Whipping Cream Fat Content - Answers 35%
Double Cream Fat Content - Answers 48%
Butter Fat Content - Answers 82%
Dry Butter Fat Content - Answers 83%
Milk Types and Fat Content - Answers Full 3-4%
Semi 1.5-1.8%
Skim 0-0.5%
UHT milk heated to what degree to kill bacteria - Answers 135
Appertisation method (tin or glass jar) needs to heat to what degree - Answers 110 for 2 minutes
Pasteurization needs to be heated to what temp - Answers between 63-75
milk curdles under what 3 conditions - Answers acid
adding enzymes
heat
Milk has what 4 properties - Answers H20
Sugar (lactose)
Protein (casein)
Fat
Irration - Answers incorporating fat into flour (2 techniques - rubbing or creaming)
Virgin Olive Oil vs Extra Virgin Olive Oil vs Olive Oil - Answers Virgin olive oil - Cold Pressed
EVOO - Cold Pressed within 24 hours of harvest
Olive Oil - not cold pressed. less flavor
Egg grams - Answers 50-60 grams
Egg white ~ 30 g
yolk ~ 20g
Lecithin - Answers emulsifier in eggs. connects oil & water
Maillard reaction - Answers occurs during roasting
"browning of food"
Liaison - Answers Cream and Egg
Enriches flavor and thickens
Veloute - Answers Light stock-based sauce thickened with roux.
French onion soup is traditional in what city - Answers Paris
Gruyere cheese - Answers Swiss cheese matured for 10 months
consomme - Answers A clarified stock or broth where impurities are removed. should be crystal clear
and rich. Clarification adds flavor
bouquet garni - Answers Leek filled with thyme, bay leaf, and parsley
Florentine - Answers means spinach is used in the dish
Shortening - Answers fat coats the flour particles and prevents them from absorbing moisture
Herbs De Provence - Answers Rosemary, Thyme, Basil, Savory, Oregano
Baking Soda - Answers When baked, gas causes the rise
What kind of fish is caviar - Answers sturgeon fish
fish stock vs fish fumat - Answers stock - fish bones, water, skim then add aromatics
fumat - sweat aromatics, then add bones
Trussing chicken - Answers tying chicken for a roast. allows chicken to cook evenly
Where did smoked paprika come from - Answers Spain
Borage flower tastes like what - Answers cucumber
3 types of roux - Answers white, blonde, brown
pomme anne potatoes - Answers cooked in clarified butter
Composition of flour - Answers starch 50-60%
moisture 13%
fats 1.5%
fiber 12%
gums trace amounts
minerals trace amounts
carbs 71%
Single Cream Fat Content - Answers 18%
Whipping Cream Fat Content - Answers 35%
Double Cream Fat Content - Answers 48%
Butter Fat Content - Answers 82%
Dry Butter Fat Content - Answers 83%
Milk Types and Fat Content - Answers Full 3-4%
Semi 1.5-1.8%
Skim 0-0.5%
UHT milk heated to what degree to kill bacteria - Answers 135
Appertisation method (tin or glass jar) needs to heat to what degree - Answers 110 for 2 minutes
Pasteurization needs to be heated to what temp - Answers between 63-75
milk curdles under what 3 conditions - Answers acid
adding enzymes
heat
Milk has what 4 properties - Answers H20
Sugar (lactose)
Protein (casein)
Fat
Irration - Answers incorporating fat into flour (2 techniques - rubbing or creaming)
Virgin Olive Oil vs Extra Virgin Olive Oil vs Olive Oil - Answers Virgin olive oil - Cold Pressed
EVOO - Cold Pressed within 24 hours of harvest
Olive Oil - not cold pressed. less flavor
Egg grams - Answers 50-60 grams
Egg white ~ 30 g
yolk ~ 20g
Lecithin - Answers emulsifier in eggs. connects oil & water
Maillard reaction - Answers occurs during roasting
"browning of food"
Liaison - Answers Cream and Egg
Enriches flavor and thickens
Veloute - Answers Light stock-based sauce thickened with roux.
French onion soup is traditional in what city - Answers Paris
Gruyere cheese - Answers Swiss cheese matured for 10 months
consomme - Answers A clarified stock or broth where impurities are removed. should be crystal clear
and rich. Clarification adds flavor
bouquet garni - Answers Leek filled with thyme, bay leaf, and parsley
Florentine - Answers means spinach is used in the dish
Shortening - Answers fat coats the flour particles and prevents them from absorbing moisture
Herbs De Provence - Answers Rosemary, Thyme, Basil, Savory, Oregano
Baking Soda - Answers When baked, gas causes the rise
What kind of fish is caviar - Answers sturgeon fish
fish stock vs fish fumat - Answers stock - fish bones, water, skim then add aromatics
fumat - sweat aromatics, then add bones
Trussing chicken - Answers tying chicken for a roast. allows chicken to cook evenly
Where did smoked paprika come from - Answers Spain
Borage flower tastes like what - Answers cucumber
3 types of roux - Answers white, blonde, brown
pomme anne potatoes - Answers cooked in clarified butter
Composition of flour - Answers starch 50-60%
moisture 13%
fats 1.5%
fiber 12%
gums trace amounts
minerals trace amounts
carbs 71%
