- 1. Who is the author of 'The Joy of Cooking'?
A) Alice Waters
B) Julia Child
C) James Beard
D) Irma S. Rombauer
- 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) French
B) American
C) Italian
D) Mexican
- 4. Which ingredient is commonly used in the recipe for béchamel sauce?
A) Olive oil
B) Garlic
C) Vinegar
D) Butter
- 5. Which herb is often used in the French classic 'herbes de Provence'?
A) Cilantro
B) Mint
C) Basil
D) Thyme
- 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) Frying
B) Boiling
C) Sautéing
D) Baking
- 8. Which type of meat is traditionally used in a 'coq au vin'?
A) Pork
B) Chicken
C) Duck
D) Beef
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