3. What did Michael receive when he arrived at cooking school?
(a) Uniform and set of knives.
(b) Textbooks.
(c) Introduction to CIA book and set of knives.
(d) Introduction to CIA book and uniform.

4. What did Michael say was his goal in cooking school?
(a) To write about CIA.
(b) To make excellent potatoes.
(c) To learn what chefs went through.
(d) To learn to cook.

5. Why did Michael leave class right after the knife exam?
(a) Because his car was having problems.
(b) Because of the snow.
(c) Because his daughter was sick.
(d) Because his wife was sick.

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

7. When was brown sauce classified as a mother sauce?
(a) Seventeenth century.
(b) Twentieth century.
(c) Nineteenth century.
(d) Eighteenth century.

8. What instinct did Michael say that people got when they became parents?
(a) A need to protect.
(b) Care for others.
(c) Selflessness.
(d) Self-Preservation.

9. What did Chef Pardus say that French chefs called their cooking flame?
(a) Simmer.
(b) Light.
(c) Shine.
(d) Piano.

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

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

12. What did Chef Pardus teach the students to make on day 3 of class?
(a) Watercress Soup.
(b) Onion Soup.
(c) Mushroom Soup.
(d) Potato Soup.

13. What did Chef Pardus say was an inexact science?
(a) Grilling.
(b) Broiling.
(c) Cooking.
(d) Baking.

14. What was named as the universal thickener?
(a) Corn starch.
(b) Cream.
(c) Flour.
(d) Roux.

15. What was name of the first class that Michael took at CIA?
(a) Culinary Skill Development 1.
(b) Meat Fabrication.
(c) Nutrition Sanitation.
(d) Introduction to Gastronomy.