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

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 | Eight Week Quiz F

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. How did Travis feel about being the sous chef on day one of Hot Foods?
(a) Nervous.
(b) Scared.
(c) Happy.
(d) Angry.

2. What ingredient did Chef Pardus use in his version of brown sauce?
(a) Onions.
(b) Pale Roux.
(c) Partridges.
(d) Brown Roux.

3. What necessary ingredient for lobster salad didn't show up when ordered?
(a) Spinach.
(b) Lobster.
(c) Mache.
(d) Mayonnaise.

4. What day of Garde Manger class were plated appetizers due?
(a) Day 9.
(b) Day 10.
(c) Day 8.
(d) Day 11.

5. When was brown sauce classified as a mother sauce?
(a) Eighteenth century.
(b) Nineteenth century.
(c) Seventeenth century.
(d) Twentieth century.

Short Answer Questions

1. How late was Michael to the knife cuts practical exam?

2. What cooking tool in Chef Pardus's class got ruined because it was left in a pot of water?

3. Who said that cooking was magic?

4. What did Chef Pardus say that students were not supposed to do?

5. How many students were in Hot Foods class at a time?

(see the answer key)

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