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