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This quiz consists of 5 multiple choice and 5 short answer questions through A System of Values and Roux Decree.

Multiple Choice Questions

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

2. What book did Chef Pardus tell his students to read through twice before graduating?
(a) On Food and Cooking: The Science and Lore of the Kitchen.
(b) On Food and Cooking.
(c) Julia Child's book.
(d) Food Science in the Kitchen.

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

4. What cookbook did the students use to make brown sauce?
(a) The Contemporary Professional Chef.
(b) Julia Child's Guide to French Cooking.
(c) The Rube.
(d) The New Professional Chef.

5. What world did Michael say grew friendlier because he learned to harness and manipulate it?
(a) The physical world.
(b) The expressive world.
(c) The mental world.
(d) The emotional world.

Short Answer Questions

1. What did Chef Pardus teach the students to make on day 3 of class?

2. What two jobs did Michael relate being a chef to?

3. What type of cooking did the students learn in the beginning of Culinary Skill Development 2?

4. Why did Chef Pardus say that meat was seared?

5. What did Chef Pardus say was an inexact science?

(see the answer key)

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