The Making of a Chef: Mastering Heat at the Culinary Institute of America Test | Final Test - Easy

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 Test | Final Test - Easy

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 test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What did Michael discover was the tricky part of sandwich construction?
(a) Cutting them into quarters.
(b) Cutting the ingredients to the right size.
(c) Putting them together.
(d) Gathering the correct ingredients.

2. At what type of restaurant did Chef Smith say the chef should remove the fat from steak?
(a) White-tablecloth.
(b) 5 star.
(c) Family style.
(d) 2 star.

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

4. Where did the students go to work after St. Andrew's?
(a) Gramercy.
(b) American Bounty.
(c) Caterina De Medici.
(d) AJ's Steakhouse.

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

6. Who said that cooking was magic?
(a) Chef Pardus.
(b) Chef Balough.
(c) Chef Ryan.
(d) Chef Felder.

7. How often did CIA put on the Grand Buffet?
(a) Once every two months.
(b) Once a month.
(c) Once a week.
(d) Twice a month.

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

9. Why was the student who made the ciabatta the wrong consistency distracted?
(a) He didn't care.
(b) He wanted to go home.
(c) He was tired.
(d) He was hungry.

10. What class did the person Chef Pardus say was a food goddess teach?
(a) Skills 2.
(b) Bread Baking.
(c) Garde Manger.
(d) Skills 1.

11. Where was the person that Chef Pardus called a food goddess from?
(a) Alabama
(b) Louisiana.
(c) North Carolina.
(d) South Carolina.

12. What did Michael say that CIA students typically criticized it for?
(a) Being to hard.
(b) Not being real life.
(c) Critiquing their students to much.
(d) Using recipes that people would never normally use.

13. How old was Michael's daughter when he dined at St. Andrew's?
(a) 11 months.
(b) 2 years.
(c) 6 months.
(d) 1 year.

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

15. What class had most students just finished when they arrived at St. Andrew's Café?
(a) Garde Manger.
(b) Introduction to Table Service.
(c) Externship.
(d) Introduction to Hot Foods.

Short Answer Questions

1. Who was the Chef at Adam's new job?

2. What had to be prepared in the second term practical?

3. What necessary ingredient for lobster salad didn't show up when ordered?

4. Where was Susanne's externship?

5. What was a galantine?

(see the answer keys)

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