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