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. How many students were in Hot Foods class at a time?
(a) 19.
(b) 18.
(c) 21.
(d) 20.

2. Where was Susanne's externship?
(a) Lookin Good.
(b) AJ's Bar and Grill
(c) Elway Steakhouse.
(d) Gramercy Tavern.

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

4. Where did Chef Smith live when he worked as a chef in Colorado?
(a) In a house.
(b) In a teepee.
(c) In a tent.
(d) In a cabin.

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

Short Answer Questions

1. Which student stood out in Chef Pardus's class because of the questions they asked?

2. Why was Adam happy to have Michael shadow him at his new job?

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

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

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

(see the answer key)

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