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

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

3. What was Chef Pardus's opinion on Michael's next instructor?
(a) He liked and respected him.
(b) He thought he was a poor instructor.
(c) He thought he was a good instructor.
(d) He didn't like him.

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

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

Short Answer Questions

1. Where did Jerry work before coming back to CIA?

2. What was named as the universal thickener?

3. Which students were a couple?

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

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

(see the answer key)

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