The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz | Two 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 | Two 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 Lunch Cookery and the Burnt Parsnip.

Multiple Choice Questions

1. What did Chef Pardus say needed to be added to the water used to cook pasta?
(a) Pepper.
(b) Cornstarch.
(c) Salt.
(d) Oil.

2. What sandwich did Chef Shepard hate making?
(a) BLT.
(b) Avocado.
(c) Club.
(d) Ruben.

3. What did McGee call the process of making sauce?
(a) Intense.
(b) Quirky.
(c) Complex.
(d) Difficult.

4. Why was someone upset about the chips?
(a) They were too soggy.
(b) They were burnt.
(c) They were tasteless.
(d) They were soggy.

5. Where had CIA previously been located?
(a) Maine.
(b) New Hampshire.
(c) Connecticut.
(d) South Carolina.

Short Answer Questions

1. Where was the kitchen that cranked out food at CIA located?

2. What group was Michael in for the cooking practical of Skills 1?

3. What cooking procedure did Chef Pardus say was hard to explain?

4. What cookbook did the students use to make brown sauce?

5. How did Travis feel about being the sous chef on day one of Hot Foods?

(see the answer key)

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