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

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

3. What is the Escoffier Room?
(a) A three-star restaurant open to the public.
(b) The class that teaches students about the room where the meat is kept.
(c) The study hall of the CIA.
(d) The class with the newest appliances.

4. 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 never calls in sick.
(c) A line cook who learns quickly.
(d) A line cook who can teach others new techniques.

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

Short Answer Questions

1. When does Bourdain's love affair with food start?

2. What year does Bourdain graduate high school?

3. What does the role of the line cook require?

4. What is Luis' job?

5. According to Bourdain, what does good cooking and good eating involve?

Short Essay Questions

1. Why does Bourdain not get the job at the steak house?

2. What new foods does Bourdain eat in France?

3. What is Bourdain's view of the cooking world in the early 1970's?

4. What facet of being a chef does Bourdain despise the most?

5. What is Working Progress?

6. What does Bourdain do during the day to get ready for the dinner service?

7. Who are Gianni Scappin and Pino Luongo?

8. What are some of the mistakes that unprepared restaurant owners make?

9. How does Bourdain find the classes at the CIA?

10. What does Bourdain do after his experience in France?

(see the answer keys)

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