The Making of a Chef: Mastering Heat at the Culinary Institute of America Quiz | One Week Quiz A

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 Quiz | One Week Quiz A

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 quiz consists of 5 multiple choice and 5 short answer questions through Externship and Thermal Death Point.

Multiple Choice Questions

1. What utensil did Adam say was always disappearing at work?
(a) Saute pan.
(b) Tongs.
(c) Spatula.
(d) Pancake turner.

2. What was Michael's next class at CIA after everyone returned from their externships?
(a) Garde Manger.
(b) Full Service.
(c) Bread Baking.
(d) A La Carte Service.

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

4. Who was the instructor of Michael's next class?
(a) Chef Jones.
(b) Chef Coppedge.
(c) Chef Felder.
(d) Chef Pardus.

5. How many students were in Hot Foods class at a time?
(a) 19.
(b) 20.
(c) 18.
(d) 21.

Short Answer Questions

1. What was the name of the man credited with bringing sauces out of the Middle Ages?

2. What was first used in brown sauce that those at CIA no longer used?

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

4. What field did Jerry want to go into after graduation?

5. How long was Hot Foods class?

(see the answer key)

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