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