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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What makes someone succeed in restaurant ownership?
(a) An unsurpassed talent in the kitchen.
(b) A good head for business and knowledge of food trends.
(c) An innovative mind when it comes to the menu.
(d) They are knowledgeable about the risks and know when to pull out.

2. How does Bourdain approach food after his family vacation in France?
(a) With a new zeal.
(b) With disinterest.
(c) With a creative eye.
(d) With prejudice for French cuisine.

3. What is the name of the boiler man at Bourdain's summer job?
(a) Tyrone.
(b) Freddie.
(c) Luther.
(d) Paul.

4. What does Bourdain learn from Bobby, the chef at his summer job?
(a) How to manage the staff.
(b) The power that comes with being a chef.
(c) The importance of cleanliness in a kitchen.
(d) How to deal with customers.

5. What kind of food does the restaurant where Bourdain worked in the summer serve?
(a) Common fried foods.
(b) Greek food.
(c) Mexican food.
(d) French cuisine.

6. What are just as important as using the proper culinary tool?
(a) Understanding why food is important.
(b) Learning about character and trust.
(c) Trying new techniques.
(d) Teaching others.

7. What is the name of the restaurant where Bourdain works with Sam G and Dimitri?
(a) Smith and Jones.
(b) Work Progress.
(c) Soup.
(d) Dinner Time.

8. What is Luis' job?
(a) Chef de garde-manger.
(b) Sous-chef.
(c) Chef de cuisine.
(d) Expediter.

9. According to Bourdain, what are most line cooks?
(a) Culinary geniuses.
(b) High school dropouts.
(c) Immigrants from Spanish-speaking countries.
(d) Social misfits.

10. What might an unprepared restaurant owner do to improve business?
(a) Distribute coupons and fliers.
(b) Offer discounts on certain meals.
(c) Have theme nights and happy hours.
(d) Expand the menu selection.

11. How does Bourdain find the classes at CIA?
(a) Easy.
(b) Interesting.
(c) Challenging.
(d) Boring.

12. According to Bourdain, which of the following is not an essential item for home cooks?
(a) Paring knife.
(b) Saucepans.
(c) Pastry bag.
(d) Spatula.

13. What does Bourdain realize in Vienne?
(a) Food is important.
(b) Food is necessary to live.
(c) Food is art.
(d) Food is luxury.

14. How does Bourdain describe the line cooks in most kitchens?
(a) As hard workers.
(b) As dysfunctional types.
(c) As sweaty and high-strung.
(d) As young and irresponsible.

15. What year does Bourdain graduate high school?
(a) 1975.
(b) 1976.
(c) 1973.
(d) 1977.

Short Answer Questions

1. What type of food does Bourdain consider a safe leftover?

2. What type of soup does Bourdain eat that changes his life?

3. What sorts of food does Bourdain begin to eat after his trip to France?

4. What does Bourdain feel about the early 1970's in terms of the cooking world?

5. What is the instructor of Escoffier Room known for?

(see the answer keys)

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