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

Multiple Choice Questions

1. What was the name of Michael's tablemate in Chef Pardus's class that had been a banker?
(a) Greg.
(b) Travis.
(c) John.
(d) David.

2. What group was Michael in for the cooking practical of Skills 1?
(a) Group 4.
(b) Group 1.
(c) Group 3.
(d) Group 2.

3. How many ingredients were on the prep list for day 8 of Chef Pardus's class?
(a) 6.
(b) 7.
(c) 5.
(d) 8.

4. What was the name of Chef Pardus's former wife?
(a) Vicky.
(b) Angela.
(c) Jennifer.
(d) Nicole.

5. What table was Michael assigned to for Skills 2?
(a) Table 2.
(b) Table 3.
(c) Table 1.
(d) Table 4.

6. Who was the leader of Michael's table in Chef Pardus's class?
(a) Travis.
(b) Steve.
(c) Greg.
(d) John.

7. What emotion did Michael say was necessary to achieve perfection?
(a) Interest.
(b) Happiness.
(c) Fierceness.
(d) Attentiveness.

8. What was the name of the man credited with bringing sauces out of the Middle Ages?
(a) John de La Varenne.
(b) Nicolas de La Varenne.
(c) Pierre Francois de La Varenne.
(d) Michel de La Varenne.

9. 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.

10. According to Michael how many mother sauces were there?
(a) 3.
(b) 4.
(c) 2.
(d) 5.

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

12. What ingredient did Chef Pardus use in his version of brown sauce?
(a) Brown Roux.
(b) Pale Roux.
(c) Onions.
(d) Partridges.

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

14. What schedule was Chef Pardus on when Skills 2 began?
(a) 2 weeks of doubles.
(b) 4 weeks of doubles.
(c) 3 weeks of doubles.
(d) 6 weeks of doubles.

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

Short Answer Questions

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

2. How many days did Michael spend in his first cooking class before the routine kicked in?

3. What kind of lecture did Chef Pardus give the students before the actual lecture on day 8?

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

5. Which student in Chef Pardus's class always liked to joke about thyme?

(see the answer keys)

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