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

2. Why did Chef Pardus say that meat was seared?
(a) For flavor.
(b) For flavor, color and aroma.
(c) For color.
(d) For aroma.

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

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

5. Why was someone upset about the chips?
(a) They were tasteless.
(b) They were soggy.
(c) They were too soggy.
(d) They were burnt.

Short Answer Questions

1. How many visitors did Michael say came to CIA each year?

2. What skill did Michael say that Skills class taught him?

3. What was named as the universal thickener?

4. What first chance did Hot Foods give the students?

5. What cooking procedure did Chef Pardus say was hard to explain?

(see the answer key)

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