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

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
Name: _________________________ Period: ___________________

This quiz consists of 5 multiple choice and 5 short answer questions through Externship and Thermal Death Point.

Multiple Choice Questions

1. Who was the instructor for the second term practical?
(a) Chef Balough.
(b) Chef Felder.
(c) Chef Ryan.
(d) Chef Pardus.

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

3. Who did Michael go to ask about the brown roux debate?
(a) Chef Hestnar.
(b) Chef Allen.
(c) Chef Jones.
(d) Chef Pardus.

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

5. What utensil did Adam say was always disappearing at work?
(a) Pancake turner.
(b) Tongs.
(c) Saute pan.
(d) Spatula.

Short Answer Questions

1. What class was Chef Pardus going to teach over summer break?

2. Whose paring knife was not sharpened properly when Chef Smith tried to cut beets?

3. What was a galantine?

4. What did Chef Pardus say that Michael was missing when he came to class?

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

(see the answer key)

This section contains 202 words
(approx. 1 page at 300 words per page)
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Lesson Plans
Copyrights
BookRags
The Making of a Chef: Mastering Heat at the Culinary Institute of America from BookRags. (c)2016 BookRags, Inc. All rights reserved.