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

Multiple Choice Questions

1. Where had CIA previously been located?
(a) New Hampshire.
(b) Connecticut.
(c) Maine.
(d) South Carolina.

2. Why did Michael leave class right after the knife exam?
(a) Because his car was having problems.
(b) Because of the snow.
(c) Because his daughter was sick.
(d) Because his wife was sick.

3. What was the name of the chef that people at CIA called Captain Sanitation?
(a) Chef Di Spirito.
(b) Chef Pardus.
(c) Chef Tyrank.
(d) Chef Zearfoss.

4. Why did Chef Pardus say that meat was seared?
(a) For flavor.
(b) For aroma.
(c) For flavor, color and aroma.
(d) For color.

5. Who did Michael go to ask about the brown roux debate?
(a) Chef Hestnar.
(b) Chef Allen.
(c) Chef Jones.
(d) Chef Pardus.

Short Answer Questions

1. What did Michael say was his goal in cooking school?

2. What shift did Adam work at his new job?

3. Who said that cooking was magic?

4. Who was the leader of Michael's table in Chef Pardus's class?

5. What did McGee call the process of making sauce?

(see the answer key)

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