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

Michael Ruhlman
This Study Guide consists of approximately 24 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.

What necessary ingredient for lobster salad didn't show up when ordered? (from The Second-Term Practical and Bewitched)

2.

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

3.

What type of cooking did the students learn in the beginning of Culinary Skill Development 2? (from The Making of Chef Pardus and Chapter 7: You Understand What I Am Saying?)

4.

Who was upset about the chips? (from Lunch Cookery and the Burnt Parsnip)

5.

Why was Adam happy to have Michael shadow him at his new job? (from Externship and Thermal Death Point)

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