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

Multiple Choice Questions

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

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

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

4. What soup did Chef Pardus complement Erica on?
(a) Split Pea.
(b) Onion.
(c) Watercress.
(d) Mushroom.

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. How did Travis feel about being the sous chef on day one of Hot Foods?
(a) Scared.
(b) Angry.
(c) Nervous.
(d) Happy.

7. What had the building that housed the CIA previously been?
(a) Government Offices.
(b) Jesuit Monastery.
(c) Christian Church.
(d) Catholic Nunnery.

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

9. Where did Michael go with Chef Pardus after class?
(a) Jazz Cantina.
(b) Jay's Bar and Grill.
(c) Starr Cantina.
(d) Great Scott's Eatery.

10. How did Michael feel while taking his written cooking test?
(a) Angry.
(b) Disappointed.
(c) Furious.
(d) Upset.

11. What did Chef Pardus say that stock was to be cooked at?
(a) A simmer.
(b) A medium temperature.
(c) A boil.
(d) A lazy bubble.

12. What was the last product that Michael made in skills class?
(a) Meat.
(b) White sauce.
(c) Vegetables.
(d) Brown sauce.

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

14. What time was the deadline for presenting to Chef Pardus in class?
(a) 4 p.m.
(b) 7 p.m.
(c) 6 p.m.
(d) 5 p.m.

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

Short Answer Questions

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

2. How long did the students simmer the brown sauce?

3. What cooking tool in Chef Pardus's class got ruined because it was left in a pot of water?

4. What was the name of Michael's tablemate in Chef Pardus's class that had been a banker?

5. What did Chef Pardus say needed to be added to the water used to cook pasta?

(see the answer keys)

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