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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 could be made with perfect stock?
(a) Meat.
(b) Perfect gravy.
(c) Perfect sauce.
(d) Perfect roux.

2. How long was Hot Foods class?
(a) 4 weeks.
(b) 5 weeks.
(c) 3 weeks.
(d) 2 weeks.

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

4. What shift did Adam work at his new job?
(a) Brunch.
(b) Dinner.
(c) Lunch.
(d) Breakfast.

5. What was the name of the man credited with bringing sauces out of the Middle Ages?
(a) John de La Varenne.
(b) Nicolas de La Varenne.
(c) Michel de La Varenne.
(d) Pierre Francois de La Varenne.

Short Answer Questions

1. What did McGee call the process of making sauce?

2. What was named as the universal thickener?

3. When was brown sauce classified as a mother sauce?

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

5. What cookbook did the students use to make brown sauce?

(see the answer key)

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