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The Making of a Chef: Mastering Heat at the Culinary Institute of America Chapter Summary & Analysis - The Second-Term Practical and Bewitched Summary

Michael Ruhlman
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The Second-Term Practical and Bewitched Summary and Analysis

Among the final tests at the CIA before the students leave for externship is the second-term practical. During the final week of Garde Manger, they must take a cooking test. If you are late, you fail. If your food cannot be eaten, you fail. You will be given a menu and you will cook it for a chef who will rate your performance.

Ruhlman is given a "Braise, Steak/Lamb Shank, Cauliflower, Snow Peas, Mashed Potatoes, Onion." First, he has to take a verbal test (in which he gets a perfect score) and then sits down to start building one of the easier menu choices for the practical. He overdoes his soup, but argues its consistency to the chef and gets away with a 91.7 overall score.

The Monday after the second-term practical, Chef Felder starts to bewitch...

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This section contains 330 words
(approx. 2 pages at 300 words per page)
Purchase our The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide
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The Making of a Chef: Mastering Heat at the Culinary Institute of America 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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