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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. Where did Chef Smith live when he worked as a chef in Colorado?
(a) In a teepee.
(b) In a house.
(c) In a tent.
(d) In a cabin.

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

3. Who classified brown sauce as a mother sauce?
(a) Michelle Careme.
(b) Joan Careme.
(c) Susan Careme.
(d) Marie-Antoine Careme.

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

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

Short Answer Questions

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

2. Where did Jerry work before coming back to CIA?

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

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

5. What was Michael's next class at CIA after everyone returned from their externships?

(see the answer key)

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