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