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This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

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

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.
(c) Julia Child's book.
(d) On Food and Cooking: The Science and Lore of the Kitchen.

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

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

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

Short Answer Questions

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

2. What instinct did Michael say that people got when they became parents?

3. What soup did Chef Pardus complement Erica on?

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

5. Who made Michael feel the way he did while taking the written cooking test?

Short Essay Questions

1. What tasks had to be completed in the knife cuts exam?

2. What happened when Michael was driving home after class?

3. What were Chef Pardus's critiques at the end of day 8?

4. What did Chef Pardus say was the mindset of a mediocre chef?

5. What meal did Chef Pardus eat that inspired him to be an excellent cook?

6. What was Michael's opinion on brown sauce?

7. Why did Chef Pardus say that a product couldn't be served if it wasn't exactly right?

8. How did the students feel at the end of day 8 of class?

9. How did Chef Pardus feel about Michael?

10. What was the discussion the chefs had about brown sauce at dinner one night?

(see the answer keys)

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