The Making of a Chef: Mastering Heat at the Culinary Institute of America Test | Final Test - Medium

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 - Medium

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 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. Why was Adam happy to have Michael shadow him at his new job?
(a) Michael could help with the Mise en place.
(b) He would have someone to talk to.
(c) He would have a personal assistant.
(d) He wouldn't be alone.

2. Why was the student who made the ciabatta the wrong consistency distracted?
(a) He wanted to go home.
(b) He didn't care.
(c) He was tired.
(d) He was hungry.

3. What were students in Hot Foods expected to always have ready?
(a) Prep cards.
(b) Their uniform.
(c) A sharp knife.
(d) Their tools.

4. What type of cream did Chef Smith like to use?
(a) Light cream.
(b) Heavy cream.
(c) Double cream.
(d) Whipping cream.

5. What class had most students just finished when they arrived at St. Andrew's Café?
(a) Garde Manger.
(b) Introduction to Table Service.
(c) Introduction to Hot Foods.
(d) Externship.

Short Answer Questions

1. Which student made the ciabatta the wrong consistency?

2. Where did Adam go to do his externship after Garde Manger?

3. What was the name of the person that President Metz invited to be part of the team that opened the American Bounty Restaurant?

4. What was the full title of the Hot Foods class?

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

Short Essay Questions

1. Why was Michael so upset that they had served burnt chips at lunch?

2. What happened when Michael had no mache for his lobster salad in Chef Felder's class?

3. How did most students feel when beginning Garde Manger?

4. What did Chef Smith say that he wanted his students to do in class?

5. How did Michael feel being assigned to family meal prep?

6. How did Chef Felder prepare chicken skin for a galantine?

7. Who was Michael's instructor for the second term practical?

8. Why did Michael choose not to meet President Metz for so long?

9. How could the chef a student had as their teacher affect their grade?

10. What rules of dress and appearance did Chef Coppedge enforce in his classroom?

(see the answer keys)

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