 What are the 4 major components in beef and what % do they make up

 Name 2 connective tissues and how do we deal with them?

 What is aging and name 3 ways to age beef.

 What are the 4 top grades of beef?

 What does IMPS stand for and where can one find them?

 When receiving chicken, what are the three main things we look for (quality)

 What are the grades of chicken and how do we know what grade it is?

 Name the 5 classes of chicken, their weights, and best cooking method.

 Describe why chickens have white and dark meat, which one cooks faster and why.

 Name 7 cuts of vegetables and give the dimensions

 What are the coagulation temperatures of egg yolks, whites, and whole eggs

 When foaming egg whites, what do fats, acids, and sugar do?

 Name 2 fat fish and 2 lien fish.

 What are the market forms to purchase fish? (5)

 What are two potential problems with frozen fish?

 What are 6 characteristics of “top of the catch” fresh fish?

 Name the 5 components of food and tell what happens to them when we add heat.

 What are 3 ways of heat transfer?

 Name 5 moist heat cooking methods and give the definition.

 Name 5 dry heat cooking methods and give the definition.

 What are the three types of hams and what are the % of H2O in them.

 What are the 4 stages of pork belly to bacon?

 What are 6 things bacteria need to multiply?

 How are shrimp “sized”?

 What are 6 types of crabmeat?

 What are the 4 sizes of clams?

 Why do some avoid oysters in months that do not have an “r”?

 Name 3 catagories of cream soups

 What are the ingredients in a consommé and what is the most important characteristic of each?

 How does a consommé become clear?

 What is curdling and name 4 ways to avoid it.

 How do you make a cream soup? (8 steps)

 What are the two main types of potatoes and what is the difference?

 Walk me through the procedure for cooking dry pasta in bulk to be served in small portions.

 Why is veal expensive, and what do restaurants do about it?

 Why is lighter color veal preferred?

 What are the 4 pigments in vegetable and what effect do acids and alkalis have on them?

 What makes some peppers hot, who put peppers on a “heat scale” and how did he do it?

 What are the 4 main ingredients in stock and what is the most important characteristic of each?

 What are simmering times of stock, name 4

 What are the differences between white and brown stocks?

 Name 3 ways to thicken a sauce and tell me how to.

Winners?  Practical Exam Next Week…  Items… Fish Pork Beef Chicken Lamb

 Tomorrow…