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.

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.
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Lesson Plans
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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. How many students were in Hot Foods class at a time?
(a) 21.
(b) 18.
(c) 19.
(d) 20.

2. Whose paring knife was not sharpened properly when Chef Smith tried to cut beets?
(a) Eun Jung.
(b) Erica.
(c) Travis.
(d) Lola.

3. When was brown sauce classified as a mother sauce?
(a) Nineteenth century.
(b) Twentieth century.
(c) Seventeenth century.
(d) Eighteenth century.

4. How long did the students simmer the brown sauce?
(a) 1 hour.
(b) 30 minutes.
(c) 15 minutes.
(d) 45 minutes.

5. Which student stood out in Chef Pardus's class because of the questions they asked?
(a) John Shepard.
(b) Steve Shepard.
(c) Adam Shepard.
(d) Mike Shepard.

Short Answer Questions

1. Which students were a couple?

2. What did Michael say was one of the best books he read on sauces?

3. What field did Jerry want to go into after graduation?

4. What was Chef Pardus's opinion on Michael's next instructor?

5. What did Chef Smith say could be made with perfect stock?

(see the answer key)

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