Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Test | Mid-Book Test - Hard

Bill Buford
This set of Lesson Plans consists of approximately 118 pages of tests, essay questions, lessons, and other teaching materials.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Test | Mid-Book Test - Hard

Bill Buford
This set of Lesson Plans consists of approximately 118 pages of tests, essay questions, lessons, and other teaching materials.
Buy the Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Lesson Plans
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This test consists of 5 short answer questions, 10 short essay questions, and 1 (of 3) essay topics.

Short Answer Questions

1. Why was Holly Burling hired?

2. What did Batali insist would be served at the pizzeria despite concern that it was not good?

3. What did the family that owned the restaurant Batali studied at buy after closing the restaurant?

4. What was Batali's father profession?

5. What is polenta?

Short Essay Questions

1. What promotion did Bill receive in Chapter 9, and what did the position entail?

2. What made Bill feel like a part of the kitchen staff?

3. What does Bill learn about clams despite not liking them?

4. Why was Andy (the expediter) becoming anxious?

5. What was Bil's first introduction to kitchen politics in Chapter 3?

6. What job did Batali turn down and why?

7. Who was Jonathan Lynne according to Chapter 13?

8. Where did Batali arrive in Chapter 4?

9. Who came to work at Babbo's in Chapter 7?

10. What did Bill learn about polenta in Chapter 14?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

Examine Buford's reasons for wanting to work in the Babbo kitchen, and determine why he chose not to open a restaurant.

Essay Topic 2

Compare the relationship Buford had with Batali with the relationship Buford had with Dario.

Essay Topic 3

Discuss how criticism among employees and changes in the kitchen affect the staff and quality of a restaurant.

(see the answer keys)

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