A) Basil B) Cilantro C) Dill D) Mint
A) An hour before serving B) Immediately after cooking C) Just before serving D) While cooking
A) Dill B) Sage C) Rosemary D) Oregano
A) Chopping B) Plucking C) Boiling D) Using whole sprigs
A) Freeze them uncovered B) Store in direct sunlight C) Refrigerate in a damp paper towel D) Leave them at room temperature
A) Thyme B) Lavender C) Parsley D) Marjoram
A) Mint B) Chives C) Rosemary D) Cilantro
A) Tarragon B) Sage C) Savory D) Lemon Thyme
A) Enhance flavor and presentation B) Reduce sodium content C) Preserve the food D) Increase cooking time
A) Oregano B) Sage C) Cilantro D) Rosemary
A) Rosemary B) Mint C) Basil D) Chives
A) Dill B) Tarragon C) Parsley D) Sage
A) Use a whole bunch B) Use sparingly C) Use generously D) Use more than the main ingredient
A) Rosemary B) Mint C) Thyme D) Oregano
A) The herb's origin B) The color only C) The price D) Complementing flavors
A) Garlic Mint B) Spearmint C) Chocolate Mint D) Peppermint
A) Minced herbs B) Roughly chopped herbs C) Whole herb sprigs D) Rolled and thinly sliced herbs
A) Sage B) Rosemary C) Savory D) Lavender
A) Cilantro B) Sage C) Dill D) Mint
A) Gently rinse under cool water B) Use soap and water C) Soak in hot water D) Do not wash them
A) Muddle them B) Bake them C) Fry them D) Boil them
A) Using wilted or bruised herbs B) Storing the herbs properly C) Washing the herbs too much D) Chopping the herbs too finely
A) Pureeing B) Roughly chopping C) Leaving whole D) Finely mincing
A) Paring Knife B) Bread Knife C) Chef's Knife D) Serrated Knife
A) Chop finely and scatter B) Puree and drizzle C) Use a sprig D) Fry until crispy |