- 1. Who is the author of 'The Joy of Cooking'?
A) Alice Waters
B) Julia Child
C) James Beard
D) Irma S. Rombauer
- 2. In which year was the first edition of 'The Joy of Cooking' published?
A) 1945
B) 1920
C) 1931
D) 1950
- 3. What type of cuisine does 'The Joy of Cooking' primarily focus on?
A) American
B) French
C) Italian
D) Mexican
- 4. Which ingredient is commonly used in the recipe for béchamel sauce?
A) Vinegar
B) Garlic
C) Butter
D) Olive oil
- 5. Which type of meat is traditionally used in a 'coq au vin'?
A) Chicken
B) Pork
C) Beef
D) Duck
- 6. Which of these ingredients is key to making meringue?
A) Flour
B) Butter
C) Milk
D) Egg whites
- 7. Which cooking method involves cooking food in a small amount of fat in a skillet or pan?
A) Sautéing
B) Frying
C) Baking
D) Boiling
- 8. Which herb is often used in the French classic 'herbes de Provence'?
A) Thyme
B) Basil
C) Cilantro
D) Mint
|