- 1. Who is the author of 'The Joy of Cooking'?
A) Irma S. Rombauer
B) Alice Waters
C) James Beard
D) Julia Child
- 2. In which year was the first edition of 'The Joy of Cooking' published?
A) 1950
B) 1931
C) 1945
D) 1920
- 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) Garlic
B) Olive oil
C) Vinegar
D) Butter
- 5. Which herb is often used in the French classic 'herbes de Provence'?
A) Mint
B) Basil
C) Thyme
D) Cilantro
- 6. Which of these ingredients is key to making meringue?
A) Egg whites
B) Milk
C) Butter
D) Flour
- 7. Which cooking method involves cooking food in a small amount of fat in a skillet or pan?
A) Boiling
B) Baking
C) Sautéing
D) Frying
- 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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