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