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

Michael Ruhlman
This set of Lesson Plans consists of approximately 111 pages of tests, essay questions, lessons, and other teaching materials.
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Final Test - Medium

Name: _________________________ Period: ___________________

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

Multiple Choice Questions

1. What time did Michael have to arrive for his second term practical?
(a) 6 a.m.
(b) 7 a.m.
(c) 9 a.,m.
(d) 8 a.m.

2. How many students were in Hot Foods class at a time?
(a) 20.
(b) 19.
(c) 21.
(d) 18.

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

4. Where was the kitchen that cranked out food at CIA located?
(a) Timin Hall.
(b) Roth Hall.
(c) Jones Hall.
(d) Pardus Hall.

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

Short Answer Questions

1. What were the plates of foods made in Garde Manger class supposed to look like?

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

3. What happened if a person cooked their food incorrectly in the second term practical?

4. Why was Adam happy to have Michael shadow him at his new job?

5. How often did CIA put on the Grand Buffet?

(see the answer keys)

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