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

Multiple Choice Questions

1. What does owning a restaurant feed besides the customers?
(a) One's bank account.
(b) An ego.
(c) One's creativity.
(d) The kitchen staff.

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

3. For whom does Bourdain have disdain?
(a) Restaurant critics.
(b) Customers who dine and dash.
(c) Vegetarians.
(d) Vegans.

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

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

6. Who is the chef of the restaurant called Mario's?
(a) Tony Mitcham.
(b) Larry Mitcham.
(c) Howard Mitcham.
(d) Mario Mitcham.

7. What does Bourdain learn while at the Rainbow Room?
(a) That there is a strict hierarchy in place in the kitchen.
(b) That he is the least experienced worker there.
(c) That the kitchen workers spit in customer's drinks.
(d) That the kitchen workers love betting on sports.

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

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

10. What is Dimitri's job?
(a) Dishwasher.
(b) Pastry chef.
(c) Pasta cook.
(d) Line cook.

11. What is the instructor of Escoffier Room known for?
(a) His unrelenting, despotic instructional techniques.
(b) His flamboyant personality and fashion sense.
(c) The relaxed atmosphere of his class.
(d) His ineptness when it comes to French cuisine.

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

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

14. What does Bourdain witness for the first time at the restaurant he works at with Sam G and Dimitri?
(a) "Failing Restaurant Syndrome".
(b) "Running Customer Syndrome".
(c) "Lazy Chef Syndrome."
(d) "Burnt Toast Syndrome."

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

Short Answer Questions

1. How do Bourdain and Dimitri earn extra money in Provincetown?

2. Where is the Rainbow Room located?

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

4. What does Bourdain do to Luis to gain respect from his co-workers?

5. Why is Bourdain in a low period when Bigfoot hires him?

(see the answer keys)

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