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