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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 group was Michael in for the cooking practical of Skills 1?
(a) Group 1.
(b) Group 4.
(c) Group 3.
(d) Group 2.
2. How many other students were in the first class that Michael attended at CIA?
(a) 17.
(b) 15.
(c) 19.
(d) 22.
3. Where did Michael go with Chef Pardus after class?
(a) Starr Cantina.
(b) Jay's Bar and Grill.
(c) Great Scott's Eatery.
(d) Jazz Cantina.
4. What type of difference did Chef Pardus say there was between baking and roasting?
(a) Definite.
(b) Style.
(c) Expressive.
(d) Semantic.
5. What was name of the first class that Michael took at CIA?
(a) Introduction to Gastronomy.
(b) Meat Fabrication.
(c) Nutrition Sanitation.
(d) Culinary Skill Development 1.
Short Answer Questions
1. What cooking procedure did Chef Pardus say was hard to explain?
2. What table was Michael assigned to in his first class with Chef Pardus?
3. Which student stood out in Chef Pardus's class because of the questions they asked?
4. What book did Chef Pardus tell his students to read through twice before graduating?
5. What was the last product that Michael made in skills class?
Short Essay Questions
1. What was Michael's opinion on brown sauce?
2. What did Michael say happened to him in skills class?
3. What happened in the demo part of Chef Pardus's class?
4. What was the discussion the chefs had about brown sauce at dinner one night?
5. What tasks had to be completed in the knife cuts exam?
6. What attributes did Chef Pardus say were critical in well cooked vegetables?
7. Why did Chef Pardus say that a product couldn't be served if it wasn't exactly right?
8. How did Chef Pardus feel about Michael?
9. What meal did Chef Pardus eat that inspired him to be an excellent cook?
10. How did Chef Pardus's students feel when they got their grades back on their first papers?
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This section contains 862 words (approx. 3 pages at 300 words per page) |
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