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

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 | Eight Week Quiz F

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
Name: _________________________ Period: ___________________

This quiz consists of 5 multiple choice and 5 short answer questions through Externship and Thermal Death Point.

Multiple Choice Questions

1. What two jobs did Michael relate being a chef to?
(a) Military and Carnival.
(b) Author and Carnival.
(c) Daycare and Military.
(d) Military and Author.

2. What type of cooking did the students learn in the beginning of Culinary Skill Development 2?
(a) Vegetables.
(b) Bread.
(c) Meal preparation.
(d) Meat.

3. What was the annual operating budget of CIA?
(a) $65 million.
(b) $70 million.
(c) $75 million.
(d) $80 million.

4. What sandwich did Chef Shepard hate making?
(a) Club.
(b) Avocado.
(c) BLT.
(d) Ruben.

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

Short Answer Questions

1. What sauce was commonly referred to as building material?

2. Why did Michael leave class right after the knife exam?

3. Who was the instructor of Michael's next class?

4. What did McGee say could create astonishing changes in the taste of food?

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

(see the answer key)

This section contains 168 words
(approx. 1 page at 300 words per page)
Buy The Making of a Chef: Mastering Heat at the Culinary Institute of America Lesson Plans
Copyrights
BookRags
The Making of a Chef: Mastering Heat at the Culinary Institute of America from BookRags. (c)2025 BookRags, Inc. All rights reserved.