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This quiz consists of 5 multiple choice and 5 short answer questions through The Storm.

Multiple Choice Questions

1. When was brown sauce classified as a mother sauce?
(a) Eighteenth century.
(b) Seventeenth century.
(c) Twentieth century.
(d) Nineteenth century.

2. What ingredient did Chef Pardus use in his version of brown sauce?
(a) Brown Roux.
(b) Onions.
(c) Pale Roux.
(d) Partridges.

3. Who classified brown sauce as a mother sauce?
(a) Michelle Careme.
(b) Joan Careme.
(c) Marie-Antoine Careme.
(d) Susan Careme.

4. What did Chef Pardus say was an inexact science?
(a) Baking.
(b) Broiling.
(c) Grilling.
(d) Cooking.

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

Short Answer Questions

1. What did Michael say was one of the best books he read on sauces?

2. What cooking procedure did Chef Pardus say was hard to explain?

3. What did McGee call the process of making sauce?

4. What did Chef Pardus teach the students to make on day 3 of class?

5. What was first used in brown sauce that those at CIA no longer used?

(see the answer key)

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