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The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz

Michael Ruhlman
This Study Guide consists of approximately 24 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of The Making of a Chef.

The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz

Michael Ruhlman
This Study Guide consists of approximately 24 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of The Making of a Chef.

Take our free The Making of a Chef quiz below, with 25 multiple choice questions that help you test your knowledge. Determine which chapters, themes and styles you already know and what you need to study for your upcoming essay, midterm, or final exam. Take the free quiz now!

Directions: Click on the correct answer.

Questions 1-5 of 25:

1.

What did Chef Felder relate the string that she used to tie the galantine to? (from The Second-Term Practical and Bewitched)

2.

Where was the kitchen that cranked out food at CIA located? (from Lunch Cookery and the Burnt Parsnip)

3.

What necessary ingredient for lobster salad didn't show up when ordered? (from The Second-Term Practical and Bewitched)

4.

What type of difference did Chef Pardus say there was between baking and roasting? (from A System of Values and Roux Decree)

5.

What was wrong with the chips that James fried? (from Lunch Cookery and the Burnt Parsnip)

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