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

Multiple Choice Questions

1. What type of cooking did the students learn in the beginning of Culinary Skill Development 2?
(a) Bread.
(b) Meat.
(c) Vegetables.
(d) Meal preparation.

2. 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.

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

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

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

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

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

8. What cooking tool in Chef Pardus's class got ruined because it was left in a pot of water?
(a) Glass thermometer.
(b) Butane torch.
(c) Digital thermometer.
(d) Wooden spoon.

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

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

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

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

13. What did CIA want the students to be able to make in the cooking practical of Skills 1?
(a) Steak.
(b) Roux.
(c) Soup.
(d) Consommé.

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

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

Short Answer Questions

1. What emotion did Michael say was necessary to achieve perfection?

2. What did Chef Pardus say that Michael was missing when he came to class?

3. Who was Michael's inspiration for learning to cook?

4. What was named as the universal thickener?

5. What did Chef Pardus say was an inexact science?

(see the answer keys)

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