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

Michael Ruhlman
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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) 20.
(b) 21.
(c) 18.
(d) 19.

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

3. What type of cream did Chef Smith like to use?
(a) Whipping cream.
(b) Double cream.
(c) Light cream.
(d) Heavy cream.

4. What ingredient did Chef Pardus use in his version of brown sauce?
(a) Partridges.
(b) Brown Roux.
(c) Onions.
(d) Pale Roux.

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

Short Answer Questions

1. What did Chef Smith say they were doing to the customers if they served food late?

2. What was named as the universal thickener?

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

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

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

(see the answer key)

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