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

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

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

4. What did Michael receive when he arrived at cooking school?
(a) Introduction to CIA book and set of knives.
(b) Introduction to CIA book and uniform.
(c) Textbooks.
(d) Uniform and set of knives.

5. What score did Michael get on the cooking practical?
(a) 169 out of 200.
(b) 189 out of 200.
(c) 179 out of 200.
(d) 199 out of 200.

Short Answer Questions

1. What table was Michael assigned to for Skills 2?

2. What table was Michael assigned to in his first class with Chef Pardus?

3. What image flashed through Michael's mind when his car spun out?

4. How many other students were in the first class that Michael attended at CIA?

5. What schedule was Chef Pardus on when Skills 2 began?

Short Essay Questions

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

2. What did Chef Pardus say to the students about their grades?

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

4. What attributes did Chef Pardus say were critical in well cooked vegetables?

5. What happened in the demo part of Chef Pardus's class?

6. How did Michael view the efficiency he learned from being in skills class?

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

8. What did Chef Pardus feel that he had lost as a result of his job?

9. What was Julia Child's opinion on sauce?

10. What was Chef Smith's demeanor like?

(see the answer keys)

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