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

Multiple Choice Questions

1. How does Bourdain describe Bigfoot?
(a) Meek, quiet, and clumsy.
(b) Charming, energetic, and knowledgeable.
(c) Brilliant, cunning, and intellectual.
(d) Menacing, talentless, and diabolic.

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

3. What job does Bourdain get during the summer after his first year at CIA?
(a) Waiter.
(b) Night porter.
(c) Dishwasher.
(d) Broiler Man.

4. How does Bourdain describe American workers?
(a) As lazy and high maintenance.
(b) As weak and pathetic.
(c) As loyal and hardworking.
(d) As creative and spontaneous.

5. What makes security personnel swarm the Rainbow Room while Bourdain worked there?
(a) A fire broke out in the kitchen.
(b) The chef had an altercation with a line cook.
(c) The Kennedy children were at the Rainbow Room.
(d) There was a bomb threat.

6. Bourdain and Bigfoot formed a bond despite what?
(a) Living in different cities.
(b) Fluctuations in employment for both of them.
(c) Competing against each other on numerous occasions.
(d) An initial dislike for one another.

7. Who is Bigfoot?
(a) Bourdain's old nemesis at his school.
(b) Bourdain's closest friend and confidante.
(c) Bourdain's mentor.
(d) A man Bourdain believes is the perfect restaurant owner.

8. What do Bourdain and Dimitri make that causes the guests to have fits of pain?
(a) A pepper-loaded Chinese meal.
(b) A scalding hot minestrone soup.
(c) Nearly-raw chicken parmesan.
(d) A salmon dish with bone fragments.

9. Whom does Bourdain acknowledge?
(a) His wife and parents.
(b) Those whose talents and credentials supersede his own.
(c) The professors and teachers at his culinary school.
(d) His publishers and agents.

10. Bourdain says that line cooking is not about innovation, but what?
(a) Perfection.
(b) Artistic expression.
(c) Loyalty.
(d) Consistency.

11. What does the role of the line cook require?
(a) Two fast hands.
(b) Good memory.
(c) Someone who can multitask.
(d) Loyalty and endurance.

12. 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.

13. Whom has the instructor for the Escoffier Room been rumored to have worked with?
(a) Auguste Escoffier.
(b) Paul Bocuse.
(c) Fernand Point.
(d) Pierre Troisgros.

14. At CIA, what does Bourdain have that his classmates do not?
(a) Friends in the business.
(b) A keen eye for detail.
(c) A creative flair.
(d) Professional culinary experience.

15. How does Bourdain describe Dimitri?
(a) An intelligent but obnoxious man.
(b) A carefree artist.
(c) An energetic innovator.
(d) An introverted man in his thirties.

Short Answer Questions

1. When is seafood normally delivered?

2. How does Bourdain approach food after his family vacation in France?

3. What color is the wedding cake that Bourdain and Dimitri make?

4. What does Bourdain admit from the get-go?

5. What is the name of the restaurant where Bourdain works with Sam G and Dimitri?

(see the answer keys)

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