Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Test | Final Test - Hard

Bill Buford
This set of Lesson Plans consists of approximately 118 pages of tests, essay questions, lessons, and other teaching materials.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Test | Final Test - Hard

Bill Buford
This set of Lesson Plans consists of approximately 118 pages of tests, essay questions, lessons, and other teaching materials.
Buy the Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in T Lesson Plans
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This test consists of 5 short answer questions, 10 short essay questions, and 1 (of 3) essay topics.

Short Answer Questions

1. What is the first thing Betta taught Bill about pasta?

2. Where did Dario's meat come from?

3. What happened at Babbo after Andy's departure?

4. What did Bill beg Betta to teach him?

5. Why was everyone concerned about Andy's restaurant?

Short Essay Questions

1. What did Betta finally agree to on one condition?

2. What did Bill's visit to the La Pieve di San Leolino remind him of according to Chapter 28?

3. What did Bill eventually find it impossible to do in?

4. Why did Bill arrive ten days earlier than Mark?

5. What did the Maestro do when Bill said his goodbyes?

6. What did Maestro explain to Bill about the chianina?

7. What did Bill convince his wife to do at the start of Chapter 19?

8. What happened when an important visitor came to Babbo?

9. Why did Dario become irate in Chapter 26?

10. Who did Bill call for a job?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

Dario and Giovanni had bad blood between them after Giovanni decide to prevent his sister from dating Dario's son. Bill says in the book that most of society dismissed such a "caste" system. Do you think it to be true in the U.S. society?

Essay Topic 2

Common thought is that women seldom make it in the restaurant industry. Based on Buford's book, do you think that this statement is true? Explain your reasoning.

Essay Topic 3

Do you think that the organizational system (brigade system) of a kitchen makes successful chefs?

(see the answer keys)

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