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