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

Multiple Choice Questions

1. What is one of the qualities that Bourdain most values in a line cook?
(a) A line cook who gets along with co-workers.
(b) A line cook who can teach others new techniques.
(c) A line cook who never calls in sick.
(d) A line cook who learns quickly.

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

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

4. What does Bourdain feel about the early 1970's in terms of the cooking world?
(a) It is a primitive time.
(b) It is an exciting time.
(c) It is a time of traditional cuisine.
(d) It is a time of change.

5. How long does Bourdain work at the Rainbow Room?
(a) A year and a half.
(b) Four months.
(c) Two years.
(d) Three years.

6. Why do Bourdain's parents not allow him and his brother into a fine dining establishment?
(a) Because they will not like the food.
(b) Because of their brooding behavior.
(c) Because their clothes are dirty.
(d) Because it is too expensive.

7. Where does Bourdain meet Bigfoot?
(a) At a vegetable market.
(b) At the Culinary Institute.
(c) At Mario's restaurant.
(d) In France.

8. Who is the instructor for the Escoffier Room?
(a) Chef Bernard.
(b) Chef Pillion.
(c) Chef Giles.
(d) Chef Martine.

9. According to Bigfoot, what is more important than lapses in judgment or destructive behavior?
(a) A man's willingness to try again.
(b) A man's talent.
(c) A man's desire to succeed.
(d) A man's essential character.

10. What does Bourdain wish to share with the reader?
(a) The true story about living and working in the culinary profession.
(b) The ins and outs of the nation's best culinary schools.
(c) His favorite recipes.
(d) An expose on the kitchens of the top restaurants in America.

11. What type of food should one never eat at a restaurant on a Monday?
(a) Meat.
(b) Poultry.
(c) Fish.
(d) All of the above.

12. What has yet to arrive in the culinary world in the 1970's?
(a) Celebrity chefs.
(b) Fondue.
(c) Creativity.
(d) The desire to try cuisine from different cultures.

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

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

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

Short Answer Questions

1. What does Bourdain do while in France with his family?

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

3. What does Bourdain realize in Vienne?

4. What does Bourdain learn while at the Rainbow Room?

5. Why does Bourdain advise against eating at brunch buffets?

(see the answer keys)

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