The Making of a Chef: Mastering Heat at the Culinary Institute of America Test | Final 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 | Final 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
Name: _________________________ Period: ___________________

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

Multiple Choice Questions

1. What were the plates of foods made in Garde Manger class supposed to look like?
(a) Like a work of art.
(b) Picture perfect.
(c) Like a masterpiece.
(d) Something out of Gourmet Magazine.

2. Who said that cooking was magic?
(a) Chef Ryan.
(b) Chef Pardus.
(c) Chef Felder.
(d) Chef Balough.

3. What necessary ingredient for lobster salad didn't show up when ordered?
(a) Lobster.
(b) Mache.
(c) Spinach.
(d) Mayonnaise.

4. Whose paring knife was not sharpened properly when Chef Smith tried to cut beets?
(a) Eun Jung.
(b) Travis.
(c) Erica.
(d) Lola.

5. How many people did Chef De Santis always want the students to be prepared for?
(a) 75.
(b) 80.
(c) 70.
(d) 85.

6. What did Chef De Santis say to be cautious of at the next restaurant the students went to work at?
(a) Instructors.
(b) What they were being taught.
(c) Notes left by the previous students.
(d) What they had learned before.

7. What was Chef Pardus's opinion on Michael's next instructor?
(a) He didn't like him.
(b) He liked and respected him.
(c) He thought he was a poor instructor.
(d) He thought he was a good instructor.

8. What did Michael discover was the tricky part of sandwich construction?
(a) Cutting them into quarters.
(b) Gathering the correct ingredients.
(c) Putting them together.
(d) Cutting the ingredients to the right size.

9. What shift did Adam work at his new job?
(a) Dinner.
(b) Brunch.
(c) Breakfast.
(d) Lunch.

10. At what type of restaurant did Chef Smith say the chef should remove the fat from steak?
(a) 5 star.
(b) Family style.
(c) White-tablecloth.
(d) 2 star.

11. Where did Chef Smith live when he worked as a chef in Colorado?
(a) In a teepee.
(b) In a cabin.
(c) In a tent.
(d) In a house.

12. Where did Adam go to do his externship after Garde Manger?
(a) Lookin Good.
(b) Monkey Bar.
(c) The White Horse.
(d) Hart's Corner.

13. Where was the person that Chef Pardus called a food goddess from?
(a) Louisiana.
(b) Alabama
(c) North Carolina.
(d) South Carolina.

14. Where did the students go to work after St. Andrew's?
(a) American Bounty.
(b) Gramercy.
(c) Caterina De Medici.
(d) AJ's Steakhouse.

15. How long did President Metz live in his hometown?
(a) 10 years,
(b) 30 years.
(c) 20 years.
(d) 15 years.

Short Answer Questions

1. Where had CIA previously been located?

2. Which students were a couple?

3. Where was Chef Pardus going to teach over summer break?

4. How old was the oldest member of the class at St. Andrew's?

5. What was a galantine?

(see the answer keys)

This section contains 398 words
(approx. 2 pages 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)2026 BookRags, Inc. All rights reserved.