View a FREE sample

This quiz consists of 5 multiple choice and 5 short answer questions through The Level of Discourse and Other Bodies.

Multiple Choice Questions

1. Bourdain says that line cooking is not about innovation, but what?
(a) Perfection.
(b) Consistency.
(c) Loyalty.
(d) Artistic expression.

2. How does Bourdain describe the line cooks in most kitchens?
(a) As young and irresponsible.
(b) As dysfunctional types.
(c) As hard workers.
(d) As sweaty and high-strung.

3. According to Bourdain, what is just as critical as a cook's knives?
(a) A cook's hands.
(b) A cook's mise-en-place.
(c) A cook's creative mind.
(d) A cook's taste buds.

4. What does the night porter do?
(a) Escorts the customers to the valet.
(b) Cleans the restaurant and takes out the trash after closing.
(c) Balances the books after closing.
(d) Operates the phones and deals with administrative tasks after closing.

5. According to Bourdain, what kind of job is the job of a line cook?
(a) It is a hard yet rewarding position.
(b) It is an important job.
(c) It is a thankless position.
(d) It is an unimportant role in a restaurant.

Short Answer Questions

1. What sort of cuisine does Let's-Call-It-Gino's serve?

2. What type of food should one never eat at a restaurant on a Monday?

3. What does Bourdain admit about the kitchen environment?

4. What are crunchies?

5. What does weeded mean?

(see the answer key)

This section contains 248 words (approx. 1 page at 300 words per page) View a FREE sample