View a FREE sample

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 roux.
(c) Perfect sauce.
(d) Perfect gravy.

2. According to Michael how many mother sauces were there?
(a) 5.
(b) 2.
(c) 4.
(d) 3.

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

4. What did McGee call the process of making sauce?
(a) Complex.
(b) Difficult.
(c) Quirky.
(d) Intense.

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

Short Answer Questions

1. Where was Susanne's externship?

2. How long was Hot Foods class?

3. What shift did Adam work at his new job?

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

5. What was named as the universal thickener?

(see the answer key)

This section contains 166 words (approx. 1 page at 300 words per page) View a FREE sample