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) Salt.
(b) Oil.
(c) Cornstarch.
(d) Pepper.

2. What world did Michael say grew friendlier because he learned to harness and manipulate it?
(a) The expressive world.
(b) The emotional world.
(c) The mental world.
(d) The physical world.

3. When did CIA move to New York?
(a) 1973.
(b) 1972.
(c) 1971.
(d) 1974.

4. What image flashed through Michael's mind when his car spun out?
(a) His life.
(b) His choices.
(c) His wife's face.
(d) His daughter's face.

5. How did they remedy the problem with the chips?
(a) Put salt on them.
(b) Refried them.
(c) Threw them out.
(d) Made new ones.

Short Answer Questions

1. What did Chef Pardus teach the students to make on day 3 of class?

2. Who was going to be Michael's Hot Foods teacher?

3. Why was the student who made the ciabatta the wrong consistency distracted?

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

5. What was first used in brown sauce that those at CIA no longer used?

(see the answer key)

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