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This quiz consists of 5 multiple choice and 5 short answer questions through American Bounty Restaurant and Benediction.

Multiple Choice Questions

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

2. Who was the oldest member of the class at St. Andrew's?
(a) Allen Marshall.
(b) John Marshall.
(c) Steve Marshall.
(d) Andre Marshall.

3. When did CIA move to New York?
(a) 1971.
(b) 1973.
(c) 1972.
(d) 1974.

4. How many days did Michael spend in his first cooking class before the routine kicked in?
(a) 10.
(b) 5.
(c) 1.
(d) 3.

5. What did Michael say was one of the best books he read on sauces?
(a) The Saucier's Apprentice.
(b) The Sauce Book.
(c) Sauces: A Complete Guide.
(d) Sauces: Classical and Contemporary Sauce Making.

Short Answer Questions

1. How many people did Michael's final kitchen at CIA serve annually?

2. Which student stood out in Chef Pardus's class because of the questions they asked?

3. What table was Michael assigned to in his first class with Chef Pardus?

4. What did Michael say that Mise en place meant?

5. What was the backbone of Michael's next class after Lunch Cookery.?

(see the answer key)

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