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This test consists of 5 short answer questions, 10 short essay questions, and 1 (of 3) essay topics.

Short Answer Questions

1. What ingredient did Chef Pardus use in his version of brown sauce?

2. Which student stood out in Chef Pardus's class because of the questions they asked?

3. What had the building that housed the CIA previously been?

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

5. Where did Michael go with Chef Pardus after class?

Short Essay Questions

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

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

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

4. Why did Chef Pardus say that a product couldn't be served if it wasn't exactly right?

5. What did Careme say about sauces?

6. Who was Eun-Jung Lee?

7. What did Chef Pardus say to the students about their grades?

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

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

10. What did Chef Pardus say was the mindset of a mediocre chef?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

The book "The Making of a Chef" is written by a journalist who went to cooking school. Discuss how Michael's two worlds as a journalist and chef collided in the development of this book.

Essay Topic 2

Discuss how instructors at CIA felt about Michael sitting in on classes at CIA. Use examples from the book.

Essay Topic 3

As Michael spent more time at CIA he began to feel a kinship with chefs and those in the cooking world. Compare and contrast Michael's opinions about chefs and cooking before he attended CIA and after he graduated from CIA.

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