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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What did Chef Pardus say was one of the primary purposes for being in his class?
(a) Making Brown Sauce.
(b) Making stock.
(c) Learning the basics of cooking.
(d) Learning to love food.

2. What type of difference did Chef Pardus say there was between baking and roasting?
(a) Definite.
(b) Semantic.
(c) Style.
(d) Expressive.

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

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

5. What branch did Chef Pardus say the CIA had recently opened?
(a) A restaurant management academy.
(b) A second cooking school.
(c) The CIA in San Fransisco.
(d) Food and Beverage Institute.

6. What did Chef Pardus say that Michael was missing when he came to class?
(a) Knives and neckerchief.
(b) Hat and neckerchief.
(c) Knives and textbook.
(d) Hat and textbook.

7. What did Chef Pardus say that students were not supposed to do?
(a) Light the oven pilot light.
(b) Question the instructor.
(c) Bring utensils from home.
(d) Wash their own uniforms.

8. What was the name of the chef that people at CIA called Captain Sanitation?
(a) Chef Zearfoss.
(b) Chef Tyrank.
(c) Chef Di Spirito.
(d) Chef Pardus.

9. What kind of car did Michael drive in 1996?
(a) Oldsmobile Intrigue.
(b) Pontiac Grand Am.
(c) Acura Integra.
(d) Nissan Sentra.

10. Who would sometimes come to watch the Skills classes?
(a) John Hestnar.
(b) Uwe Hestnar.
(c) Michael Hestnar.
(d) Allen Hestnar.

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

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

13. What happened when roux stuck to the bottom of a student's pot?
(a) They lost the thickening power of their sauce.
(b) Their sauce was ruined.
(c) They lost most of the flavor in their sauce.
(d) The sauce was to thick.

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

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

Short Answer Questions

1. How did most people feel about Hot Foods class?

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

3. What soup did Chef Pardus complement Erica on?

4. What did Chef Pardus say that French chefs called their cooking flame?

5. What image flashed through Michael's mind when his car spun out?

(see the answer keys)

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