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Name: _________________________ | Period: ___________________ |
This quiz consists of 5 multiple choice and 5 short answer questions through Brown Sauce.
Multiple Choice Questions
1. What ingredient did Chef Pardus use in his version of brown sauce?
(a) Onions.
(b) Pale Roux.
(c) Brown Roux.
(d) Partridges.
2. What cookbook did the students use to make brown sauce?
(a) The Rube.
(b) Julia Child's Guide to French Cooking.
(c) The Contemporary Professional Chef.
(d) The New Professional Chef.
3. What did McGee say could create astonishing changes in the taste of food?
(a) Browning.
(b) Simmering.
(c) Spice.
(d) Different ingredients.
4. What was named as the universal thickener?
(a) Corn starch.
(b) Roux.
(c) Cream.
(d) Flour.
5. What did Chef Pardus say that stock was to be cooked at?
(a) A lazy bubble.
(b) A simmer.
(c) A boil.
(d) A medium temperature.
Short Answer Questions
1. What soup did Chef Pardus complement Erica on?
2. What kind of lecture did Chef Pardus give the students before the actual lecture on day 8?
3. What happened to Vic's split pea soup?
4. What book did Chef Pardus tell his students to read through twice before graduating?
5. According to Michael how many mother sauces were there?
This section contains 198 words (approx. 1 page at 300 words per page) |
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