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

Michael Ruhlman
This set of Lesson Plans consists of approximately 105 pages of tests, essay questions, lessons, and other teaching materials.
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This quiz consists of 5 multiple choice and 5 short answer questions through American Bounty Restaurant and Benediction.

Multiple Choice Questions

1. What did Michael say that Mise en place meant?
(a) Put in space.
(b) Put in place.
(c) Put in style.
(d) Put in order.

2. How did Travis feel about being the sous chef on day one of Hot Foods?
(a) Scared.
(b) Happy.
(c) Angry.
(d) Nervous.

3. What were students in Hot Foods expected to always have ready?
(a) Their tools.
(b) A sharp knife.
(c) Prep cards.
(d) Their uniform.

4. What did Chef Felder relate the string that she used to tie the galantine to?
(a) Cummerbunds.
(b) Rope.
(c) Ribbon.
(d) Hair ties.

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

Short Answer Questions

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

2. What did Chef Pardus say was an inexact science?

3. How long was Chef Pardus married?

4. Where was Susanne's externship?

5. What had the building that housed the CIA previously been?

(see the answer key)

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