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

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 test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

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

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

3. What was a galantine?
(a) Aspic poached forcemeat.
(b) A forcemeat poached in stock and served in aspic.
(c) Poached forcemeat.
(d) Forcemeat served in aspic.

4. What was Michael supposed to help prepare his first day in the kitchen at St. Andrew's?
(a) Family meal.
(b) Vegetables.
(c) Meat.
(d) Buffet line.

5. Why was Adam happy to have Michael shadow him at his new job?
(a) He would have a personal assistant.
(b) He wouldn't be alone.
(c) He would have someone to talk to.
(d) Michael could help with the Mise en place.

Short Answer Questions

1. What did Chef De Santis say to be cautious of at the next restaurant the students went to work at?

2. How many people did Chef De Santis always want the students to be prepared for?

3. What was wrong with the chips that James fried?

4. Who was the meal that Michael helped prepare his first day in the kitchen at St. Andrew's served to?

5. Who was the instructor of Michael's next class?

Short Essay Questions

1. What happened on tasting day?

2. What did Chef Coppedge say about baking?

3. What was the dress code in Craig Edward's class?

4. What did the students learn in Hot Foods class?

5. How did Adam feel about his job as a lunch cook at the Monkey Bar?

6. What subject did Chef De Santis love to talk about?

7. How did Michael describe the dining room at St. Andrew's?

8. What were Chef Pardus's plans over break?

9. How could the chef a student had as their teacher affect their grade?

10. What fatal error did Lou make while cooking the dinner for his second term practical?

(see the answer keys)

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