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

2. How long had Josh been gone from CIA to save money for the second half of the program?
(a) 18 weeks.
(b) 18 months.
(c) 1 year.
(d) 2 years.

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

4. What field did Jerry want to go into after graduation?
(a) Recipe designer.
(b) Waitressing.
(c) Cooking.
(d) Journalism.

5. Who was the Chef at Adam's new job?
(a) Steve Schenk.
(b) Ron Schenk.
(c) Allen Schenk.
(d) John Schenk.

Short Answer Questions

1. Who classified brown sauce as a mother sauce?

2. What was named as the universal thickener?

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

4. What utensil did Adam say was always disappearing at work?

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

(see the answer key)

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