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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 branch did Chef Pardus say the CIA had recently opened?
(a) Food and Beverage Institute.
(b) The CIA in San Fransisco.
(c) A restaurant management academy.
(d) A second cooking school.

2. How many other students were in the first class that Michael attended at CIA?
(a) 15.
(b) 19.
(c) 17.
(d) 22.

3. Why did Chef Pardus say that meat was seared?
(a) For flavor.
(b) For aroma.
(c) For color.
(d) For flavor, color and aroma.

4. What was the name of Michael's tablemate in Chef Pardus's class that had been a banker?
(a) Greg.
(b) Travis.
(c) John.
(d) David.

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

Short Answer Questions

1. When was brown sauce classified as a mother sauce?

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

3. What was the name of the chef that people at CIA called Captain Sanitation?

4. How late was Michael to the knife cuts practical exam?

5. How long did the students simmer the brown sauce?

Short Essay Questions

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

2. What was the weather like in winter 1996?

3. How did Michael describe the outfit that Chef Pardus wore to Skills class?

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

5. What did Careme say about sauces?

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

7. What did Elizabeth David say about sauces?

8. How did Chef Pardus feel about Michael?

9. What did Michael say happened to him in skills class?

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

(see the answer keys)

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