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