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

2. What was first used in brown sauce that those at CIA no longer used?
(a) Bayonne ham and partridges.
(b) Bayonne ham and onions.
(c) Partridges and chuck steak.
(d) Partridges and onions.

3. Who was going to be Michael's Hot Foods teacher?
(a) Chef Jones.
(b) Chef Stevenson.
(c) Chef Anderson.
(d) Chef Smith.

4. How long did the students simmer the brown sauce?
(a) 15 minutes.
(b) 1 hour.
(c) 45 minutes.
(d) 30 minutes.

5. What was the last product that Michael made in skills class?
(a) White sauce.
(b) Brown sauce.
(c) Vegetables.
(d) Meat.

Short Answer Questions

1. Who did Michael go to ask about the brown roux debate?

2. What world did Michael say grew friendlier because he learned to harness and manipulate it?

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

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

5. Where had CIA previously been located?

(see the answer key)

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