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This quiz consists of 5 multiple choice and 5 short answer questions through Lunch Cookery and the Burnt Parsnip.

Multiple Choice Questions

1. What score did Michael get on the cooking practical?
(a) 189 out of 200.
(b) 179 out of 200.
(c) 169 out of 200.
(d) 199 out of 200.

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

3. How late was Michael to the knife cuts practical exam?
(a) 15 minutes.
(b) 1 hour.
(c) 30 minutes.
(d) 45 minutes.

4. What cooking procedure did Chef Pardus say was hard to explain?
(a) Broiling.
(b) Double boiler.
(c) Caramelizing.
(d) Searing.

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

Short Answer Questions

1. What book did Chef Pardus tell his students to read through twice before graduating?

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

3. Where was the kitchen that cranked out food at CIA located?

4. What did Chef Pardus say needed to be added to the water used to cook pasta?

5. Why did Michael leave class right after the knife exam?

(see the answer key)

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