The Making of a Chef: Mastering Heat at the Culinary Institute of America Test | Mid-Book Test - Easy

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 Test | Mid-Book Test - Easy

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 test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

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

2. What group was Michael in for the cooking practical of Skills 1?
(a) Group 4.
(b) Group 1.
(c) Group 3.
(d) Group 2.

3. What did Chef Pardus say didn't fly at CIA?
(a) Overcooked meat.
(b) Overcooked vegetables.
(c) Al dente vegetables.
(d) Undercooked meat.

4. What time was the deadline for presenting to Chef Pardus in class?
(a) 5 p.m.
(b) 4 p.m.
(c) 6 p.m.
(d) 7 p.m.

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

6. Which student stood out in Chef Pardus's class because of the questions they asked?
(a) Adam Shepard.
(b) John Shepard.
(c) Steve Shepard.
(d) Mike Shepard.

7. What was the name of the man credited with bringing sauces out of the Middle Ages?
(a) Pierre Francois de La Varenne.
(b) John de La Varenne.
(c) Michel de La Varenne.
(d) Nicolas de La Varenne.

8. What did Chef Pardus say was an inexact science?
(a) Broiling.
(b) Baking.
(c) Grilling.
(d) Cooking.

9. What did Chef Pardus say that stock was to be cooked at?
(a) A boil.
(b) A lazy bubble.
(c) A simmer.
(d) A medium temperature.

10. What did Michael say was his goal in cooking school?
(a) To write about CIA.
(b) To learn to cook.
(c) To learn what chefs went through.
(d) To make excellent potatoes.

11. What did Chef Pardus say that students were not supposed to do?
(a) Wash their own uniforms.
(b) Light the oven pilot light.
(c) Question the instructor.
(d) Bring utensils from home.

12. Which of Michael's classmates in Chef Pardus's class invited him to a kimchi party?
(a) Ae Cha Lee.
(b) Chun Hei Lee.
(c) Eun-Jung Lee.
(d) Chin Ho Lee.

13. What did Chef Pardus say was one of the primary purposes for being in his class?
(a) Making Brown Sauce.
(b) Making stock.
(c) Learning to love food.
(d) Learning the basics of cooking.

14. How many visitors did Michael say came to CIA each year?
(a) 100,000.
(b) 200,000.
(c) 500,000.
(d) 300,000.

15. How did Michael feel while taking his written cooking test?
(a) Upset.
(b) Disappointed.
(c) Furious.
(d) Angry.

Short Answer Questions

1. Who did Michael go to ask about the brown roux debate?

2. Who was Michael's inspiration for learning to cook?

3. What type of cooking did the students learn in the beginning of Culinary Skill Development 2?

4. How long did the students simmer the brown sauce?

5. What ingredient did Chef Pardus use in his version of brown sauce?

(see the answer keys)

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