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

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

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

5.  What are the 4 top grades of beef?

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

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

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

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

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

11.  Name 7 cuts of vegetables and give the dimensions

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

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

14.  Name 2 fat fish and 2 lien fish.

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

16.  What are two potential problems with frozen fish?

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

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

19.  What are 3 ways of heat transfer?

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

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

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

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

24.  What are 6 things bacteria need to multiply?

25.  How are shrimp “sized”?

26.  What are 6 types of crabmeat?

27.  What are the 4 sizes of clams?

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

29.  Name 3 catagories of cream soups

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

31.  How does a consommé become clear?

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

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

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

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

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

37.  Why is lighter color veal preferred?

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

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

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

41.  What are simmering times of stock, name 4

42.  What are the differences between white and brown stocks?

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

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

45.  Tomorrow…