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Anthony Bourdain

Kitchen Confidential: Adventures in the Culinary Underbelly Quiz

Anthony Bourdain
This Study Guide consists of approximately 43 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of Kitchen Confidential.

Kitchen Confidential: Adventures in the Culinary Underbelly Quiz

Students: Take our free Kitchen Confidential: Adventures in the Culinary Underbelly quiz below, with 25 multiple choice questions that help you test your knowledge. Determine which chapters, themes and styles you already know and what you need to study for your upcoming essay, midterm, or final exam. Take the free quiz now!

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1)

What are the three categories of line cooks? (from Who Cooks? and From our Kitchen to your Table)

Food lovers, money lovers, and adrenaline lovers.
American, Latin, and Asian.
Fast, faster, and fastest.
Artists, exiles, and mercenaries.
2)

Which of the following is not a prerequisite for a chef's preparation? (from So You Want to be a Chef? A Commencement Address and Kitchen's Closed)

Don't steal.
Don't mess up.
Don't lie.
Assume the worst.
3)

According to Bourdain, which of the following is not an essential item for home cooks? (from How to Cook Like the Pros, Owner's Syndrome and Other Medical Anomalies and Bigfoot)

Spatula.
Saucepans.
Paring knife.
Pastry bag.
4)

For whom does Bourdain have disdain? (from Who Cooks? and From our Kitchen to your Table)

Customers who dine and dash.
Restaurant critics.
Vegans.
Vegetarians.
5)

According to Bigfoot, what is more important than lapses in judgment or destructive behavior? (from How to Cook Like the Pros, Owner's Syndrome and Other Medical Anomalies and Bigfoot)

A man's willingness to try again.
A man's desire to succeed.
A man's essential character.
A man's talent.
6)

What area of New York City is Tom H found? (from Chef of the Future!, Apocalypse Now and The Wilderness Years)

The meatpacking district.
The theater district.
The financial district.
The diamond district.
7)

What does Bourdain believe are prerequisites for a chef's preparation? (from So You Want to be a Chef? A Commencement Address and Kitchen's Closed)

A desire to fit in, a loud mouth, and a great deal of patience.
Education from a leading culinary school.
A wealth of knowledge of every cuisine out there and proper utensils.
Learn Spanish, think about that resume, and have a sense of humor.
8)

What conclusion does Bourdain come to when philosophizing about his career? (from So You Want to be a Chef? A Commencement Address and Kitchen's Closed)

He has a long way to go.
He has taken many missteps in his career.
He has reached his culinary destination.
He has come a long way.
9)

What does Bourdain witness for the first time at the restaurant he works at with Sam G and Dimitri? (from I Make my Bones and The Happy Time)

"Lazy Chef Syndrome."
"Running Customer Syndrome".
"Burnt Toast Syndrome."
"Failing Restaurant Syndrome".
10)

According to Bourdain, which of the following is not an elemental food item? (from How to Cook Like the Pros, Owner's Syndrome and Other Medical Anomalies and Bigfoot)

Mint tops.
Basil.
Honey.
Butter.
11)

What does six-top mean? (from The Level of Discourse and Other Bodies)

A customer who makes six figures.
An order of six entrees.
An order of six waters.
A table with six people.
12)

What does the owner of Let's-Call-It-Gino's go to jail for? (from Chef of the Future!, Apocalypse Now and The Wilderness Years)

Tax evasion.
Embezzlement.
Fraud.
Extortion.
13)

Bourdain and Bigfoot formed a bond despite what? (from How to Cook Like the Pros, Owner's Syndrome and Other Medical Anomalies and Bigfoot)

An initial dislike for one another.
Fluctuations in employment for both of them.
Living in different cities.
Competing against each other on numerous occasions.
14)

At what point does Bourdain realize it is time to fire a worker? (from Adam Real-Last-Name-Unknown and Department of Human Resources)

When a person's behavior becomes a detriment to himself or the kitchen.
When a person shows a lack of respect towards Bourdain.
When a person becomes a hindrance to the business.
When the person is unable to do his job consistently and professionally.
15)

What are the best nights for eating out? (from Who Cooks? and From our Kitchen to your Table)

Monday through Friday.
Saturday and Sunday.
Tuesdays and Wednesdays.
Tuesday through Saturday.
16)

What do Steve and Bourdain have in common? (from A Day in the Life and Sous-Chef)

They both have irreverence for authority and convention.
They both have a deep respect and love for fine dining.
They both have strict families that view them as disappointments.
They both live for adventure and danger.
17)

What does Bourdain do if someone has a substance abuse problem? (from Adam Real-Last-Name-Unknown and Department of Human Resources)

Bourdain tries to tolerate it.
Bourdain seeks out the help of a professional.
Bourdain fires them.
Bourdain talks to them as a friend, rather than a boss.
18)

How many days a week does Bourdain work at Coco Pazzo Teatro? (from What I Know About Meat and Pino Noir: Tuscan Interlude)

Five.
One or two.
Seven.
Six.
19)

Why does Bourdain venture out into the streets on his first morning in Tokyo? (from The Life of Bryan and Mission to Tokyo)

To meet his boss.
To find breakfast.
To sightsee.
To go shopping.
20)

What time of day is it when Bourdain philosophizes about his career? (from So You Want to be a Chef? A Commencement Address and Kitchen's Closed)

Afternoon.
Morning.
Evening.
Night.
21)

What do Bourdain, Sam G, and Dimitri feel improves their productivity? (from I Make my Bones and The Happy Time)

Rock music.
Liquor.
Caffeine.
Drugs.
22)

How does Bourdain fuel his anxiety during dinner service? (from A Day in the Life and Sous-Chef)

With caffeine and cigarettes.
With food.
With customers' comments.
With drugs and alcohol.
23)

What is the name of the owner of Let's-Call-It-Gino's? (from Chef of the Future!, Apocalypse Now and The Wilderness Years)

Joe Americana.
Ruby Red.
Silver Shadow.
Gino.
24)

Why does Bourdain keep hiring Steve? (from A Day in the Life and Sous-Chef)

Bourdain has never met anyone as talented as Steve.
Steve is the only person that Bourdain feels he can fully trust in a kitchen.
They are comfortable with one another and can both manage any situation in the kitchen.
Steve tries his best, which is enough for Bourdain.
25)

What type of restaurant will Bourdain never eat in? (from Who Cooks? and From our Kitchen to your Table)

A restaurant with dirty bathrooms.
A restaurant with a laminated menu.
A restaurant that has live music.
A fast food restaurant.
Copyrights
Kitchen Confidential: Adventures in the Culinary Underbelly from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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