The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz | Four Week Quiz A

Michael Ruhlman
This set of Lesson Plans consists of approximately 105 pages of tests, essay questions, lessons, and other teaching materials.

The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz | Four Week Quiz A

Michael Ruhlman
This set of Lesson Plans consists of approximately 105 pages of tests, essay questions, lessons, and other teaching materials.
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Lesson Plans
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This quiz consists of 5 multiple choice and 5 short answer questions through The Storm.

Multiple Choice Questions

1. Who was the leader of Michael's table in Chef Pardus's class?
(a) John.
(b) Travis.
(c) Steve.
(d) Greg.

2. How late was Michael to the knife cuts practical exam?
(a) 15 minutes.
(b) 30 minutes.
(c) 1 hour.
(d) 45 minutes.

3. What was named as the universal thickener?
(a) Corn starch.
(b) Roux.
(c) Flour.
(d) Cream.

4. Which student in Chef Pardus's class always liked to joke about thyme?
(a) Steve.
(b) Allen.
(c) John
(d) Travis.

5. What did Michael say that Mise en place meant?
(a) Put in order.
(b) Put in style.
(c) Put in place.
(d) Put in space.

Short Answer Questions

1. How many visitors did Michael say came to CIA each year?

2. How did Michael feel while taking his cooking practical?

3. How many ingredients were on the prep list for day 8 of Chef Pardus's class?

4. Who classified brown sauce as a mother sauce?

5. What was the name of the chef that people at CIA called Captain Sanitation?

(see the answer key)

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