The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz | One Week Quiz A

Michael Ruhlman
This set of Lesson Plans consists of approximately 111 pages of tests, essay questions, lessons, and other teaching materials.
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This quiz consists of 5 multiple choice and 5 short answer questions through Externship and Thermal Death Point.

Multiple Choice Questions

1. What did Chef Smith say could be made with perfect stock?
(a) Meat.
(b) Perfect gravy.
(c) Perfect sauce.
(d) Perfect roux.

2. What shift did Adam work at his new job?
(a) Brunch.
(b) Lunch.
(c) Dinner.
(d) Breakfast.

3. What was named as the universal thickener?
(a) Cream.
(b) Corn starch.
(c) Flour.
(d) Roux.

4. At what type of restaurant did Chef Smith say the chef should remove the fat from steak?
(a) 2 star.
(b) Family style.
(c) White-tablecloth.
(d) 5 star.

5. What utensil did Adam say was always disappearing at work?
(a) Spatula.
(b) Tongs.
(c) Saute pan.
(d) Pancake turner.

Short Answer Questions

1. What did McGee call the process of making sauce?

2. How long did the students simmer the brown sauce?

3. According to Michael how many mother sauces were there?

4. Where did Jerry work before coming back to CIA?

5. Where did Adam go to do his externship after Garde Manger?

(see the answer key)

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