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