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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 did Chef Smith say they were doing to the customers if they served food late?
(a) Penalizing them.
(b) Upsetting them.
(c) Ruining their experience.
(d) Wasting their time.

2. What was named as the universal thickener?
(a) Roux.
(b) Flour.
(c) Corn starch.
(d) Cream.

3. What did Michael say was one of the best books he read on sauces?
(a) The Saucier's Apprentice.
(b) Sauces: A Complete Guide.
(c) The Sauce Book.
(d) Sauces: Classical and Contemporary Sauce Making.

4. At what type of restaurant did Chef Smith say the chef should remove the fat from steak?
(a) Family style.
(b) 5 star.
(c) White-tablecloth.
(d) 2 star.

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

Short Answer Questions

1. What type of cream did Chef Smith like to use?

2. What ingredient did Chef Pardus use in his version of brown sauce?

3. What was the full title of the Hot Foods class?

4. Which student stood out in Chef Pardus's class because of the questions they asked?

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

(see the answer key)

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