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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 did McGee say could create astonishing changes in the taste of food?
(a) Different ingredients.
(b) Simmering.
(c) Spice.
(d) Browning.

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

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

4. 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.

5. How many visitors did Michael say came to CIA each year?
(a) 300,000.
(b) 500,000.
(c) 200,000.
(d) 100,000.

Short Answer Questions

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

2. What did Chef Pardus say that stock was to be cooked at?

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

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

5. Who was the leader of Michael's table in Chef Pardus's class?

Short Essay Questions

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

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

3. How did Chef Pardus's students feel when they got their grades back on their first papers?

4. How did Michael's uncle inspire him to learn to cook?

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

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

9. What was Chef Smith's demeanor like?

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

(see the answer keys)

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