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