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 105 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 cookbook did the students use to make brown sauce?
(a) The New Professional Chef.
(b) Julia Child's Guide to French Cooking.
(c) The Contemporary Professional Chef.
(d) The Rube.

2. What was first used in brown sauce that those at CIA no longer used?
(a) Partridges and onions.
(b) Bayonne ham and partridges.
(c) Partridges and chuck steak.
(d) Bayonne ham and onions.

3. What did Chef Smith say they were doing to the customers if they served food late?
(a) Penalizing them.
(b) Ruining their experience.
(c) Wasting their time.
(d) Upsetting them.

4. What were students in Hot Foods expected to always have ready?
(a) A sharp knife.
(b) Prep cards.
(c) Their uniform.
(d) Their tools.

5. What was Chef Smith a stickler about?
(a) Organized tools.
(b) Prep cards.
(c) Clean uniform.
(d) Perfect setup.

Short Answer Questions

1. What ingredient did Chef Pardus use in his version of brown sauce?

2. When was brown sauce classified as a mother sauce?

3. Where was Susanne's externship?

4. What was the name of the man credited with bringing sauces out of the Middle Ages?

5. Where did Chef Smith live when he worked as a chef in Colorado?

(see the answer key)

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