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This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. When is seafood normally delivered?
(a) Tuesdays or Thursdays.
(b) Mondays.
(c) Fridays.
(d) On the weekend.

2. Where does Bourdain attend college?
(a) Berkeley College.
(b) Vassar College.
(c) Buffalo State College.
(d) Corning Community College.

3. What is CIA designed to do?
(a) Give ordinary people a little extra cooking skill.
(b) Teach students the culinary arts.
(c) Turn out hotel and corporate dining facility chefs.
(d) Educate learners to be caterers.

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

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

Short Answer Questions

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

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

3. Whom has the instructor for the Escoffier Room been rumored to have worked with?

4. What are the three categories of line cooks?

5. How does Bourdain feel during his time at college?

Short Essay Questions

1. How does Bourdain's day begin as the executive chef at Brasserie Les Halles?

2. What sort of worker does Bourdain value most?

3. What does Bourdain do on his first morning in Tokyo?

4. What is The Escoffier Room?

5. What is Working Progress?

6. What is Bourdain tolerant of when it comes to his workers?

7. According to Bourdain, what will determine a person's success in the kitchen?

8. What does Bourdain feel about Bobby, the chef of The Dreadnaught?

9. Describe Bourdain's experience at the restaurant Rick's Cafe.

10. What does Bourdain realize while listening in on his workers' banter?

(see the answer keys)

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