The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz

Michael Ruhlman
This Study Guide consists of approximately 22 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of The Making of a Chef.

Take our free The Making of a Chef 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!

Directions: Click on the correct answer.

Questions 1-5 of 25:

1.

Where did Chef Smith live when he worked as a chef in Colorado? (from Introduction to Hot Foods)

2.

What type of difference did Chef Pardus say there was between baking and roasting? (from A System of Values and Roux Decree)

3.

What Chef did Michael give credit to for being able to hold his own in his final kitchen at CIA? (from American Bounty Restaurant and Benediction)

4.

Why did Chef Pardus say that meat was seared? (from A System of Values and Roux Decree)

5.

What did the students have to do for themselves on day 2 in St. Andrew's kitchen? (from St. Andrew's Cafe and St. Andrew's Kitchen)

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