Kitchen Confidential: Adventures in the Culinary Underbelly Test | Mid-Book Test - Medium

Anthony Bourdain
This set of Lesson Plans consists of approximately 120 pages of tests, essay questions, lessons, and other teaching materials.

Kitchen Confidential: Adventures in the Culinary Underbelly Test | Mid-Book Test - Medium

Anthony Bourdain
This set of Lesson Plans consists of approximately 120 pages of tests, essay questions, lessons, and other teaching materials.
Buy the Kitchen Confidential: Adventures in the Culinary Underbelly Lesson Plans
Name: _________________________ Period: ___________________

This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What type of food does Bourdain consider a safe leftover?
(a) Cheese.
(b) Bread.
(c) Soup.
(d) Wine.

2. According to Bourdain, what are most line cooks?
(a) High school dropouts.
(b) Social misfits.
(c) Culinary geniuses.
(d) Immigrants from Spanish-speaking countries.

3. What makes someone succeed in restaurant ownership?
(a) A good head for business and knowledge of food trends.
(b) An unsurpassed talent in the kitchen.
(c) They are knowledgeable about the risks and know when to pull out.
(d) An innovative mind when it comes to the menu.

4. What are the three categories of line cooks?
(a) American, Latin, and Asian.
(b) Food lovers, money lovers, and adrenaline lovers.
(c) Fast, faster, and fastest.
(d) Artists, exiles, and mercenaries.

5. What are just as important as using the proper culinary tool?
(a) Trying new techniques.
(b) Understanding why food is important.
(c) Learning about character and trust.
(d) Teaching others.

Short Answer Questions

1. What is the name of Bourdain's aunt?

2. What do Bourdain, Sam G, and Dimitri feel improves their productivity?

3. What is the name of the boiler man at Bourdain's summer job?

4. How does Bourdain feel during his time at college?

5. What does owning a restaurant feed besides the customers?

Short Essay Questions

1. What is Bourdain's view of the cooking world in the early 1970's?

2. Describe the meal that Bourdain considers the finest meal he has ever eaten.

3. What new foods does Bourdain eat in France?

4. Why does Bourdain not get the job at the steak house?

5. Where and when does Bourdain's love affair with food begin?

6. What are some of the mistakes that unprepared restaurant owners make?

7. What are some tips for eating out?

8. What are some examples of prerequisites for a chef's preparation, according to Bourdain?

9. What does Bourdain vow because of his experience at The Dreadnaught?

10. What is Bourdain's job during his second summer at The Dreadnaught?

(see the answer keys)

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