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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 Smith say could be made with perfect stock? (from Introduction to Hot Foods)

2.

What type of cooking did the students learn in the beginning of Culinary Skill Development 2? (from The Making of Chef Pardus and Chapter 7: You Understand What I Am Saying?)

3.

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

4.

How did most people feel about Hot Foods class? (from A System of Values and Roux Decree)

5.

What Chef did Michael give credit to for being able to hold his own in his final kitchen at CIA? (from American Bounty Restaurant and Benediction)

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