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

Multiple Choice Questions

1. Where did Chef Smith live when he worked as a chef in Colorado?
(a) In a teepee.
(b) In a house.
(c) In a tent.
(d) In a cabin.

2. Why was the student who made the ciabatta the wrong consistency distracted?
(a) He didn't care.
(b) He was tired.
(c) He was hungry.
(d) He wanted to go home.

3. What field did Jerry want to go into after graduation?
(a) Recipe designer.
(b) Cooking.
(c) Waitressing.
(d) Journalism.

4. Where had CIA previously been located?
(a) South Carolina.
(b) Maine.
(c) Connecticut.
(d) New Hampshire.

5. What was the name of the person that President Metz invited to be part of the team that opened the American Bounty Restaurant?
(a) John Ryan.
(b) Allen Ryan.
(c) Tim Ryan.
(d) Steve Ryan.

6. Who was the chef that Michael worked under at St. Andrew's?
(a) Ron De Santis.
(b) Steve De Santis.
(c) John De Santis.
(d) Allen De Santis.

7. What time did Michael have to arrive for his second term practical?
(a) 6 a.m.
(b) 9 a.,m.
(c) 8 a.m.
(d) 7 a.m.

8. How did chefs who didn't graduate from CIA usually feel about the school?
(a) They put it down.
(b) They looked up to it.
(c) They were jealous of it.
(d) They wished they had gone there.

9. What were the plates of foods made in Garde Manger class supposed to look like?
(a) Like a work of art.
(b) Something out of Gourmet Magazine.
(c) Like a masterpiece.
(d) Picture perfect.

10. What type of cream did Chef Smith like to use?
(a) Whipping cream.
(b) Light cream.
(c) Heavy cream.
(d) Double cream.

11. Where was Susanne's externship?
(a) Elway Steakhouse.
(b) Gramercy Tavern.
(c) Lookin Good.
(d) AJ's Bar and Grill

12. What had to be prepared in the second term practical?
(a) A 4 course dinner.
(b) A buffet line.
(c) A fancy meat dish.
(d) A full course meal for two.

13. What was scheduled for day 5 in St. Andrew's kitchen?
(a) Judging by other students.
(b) Tasting.
(c) Prep.
(d) Judging by instructors.

14. What was the most important advice that Chef Pardus gave Michael about cooking?
(a) Never take the easy way out.
(b) Put all his effort in to it.
(c) Do the best he could.
(d) Work hard at it.

15. How many students were in Hot Foods class at a time?
(a) 20.
(b) 18.
(c) 21.
(d) 19.

Short Answer Questions

1. Why was someone upset about the chips?

2. Who was the Chef at Adam's new job?

3. What kitchen at CIA cranked out the food?

4. How often did CIA put on the Grand Buffet?

5. What day of Garde Manger class were plated appetizers due?

(see the answer keys)

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