How To Use & Cook W/Herbs

22. When cooking with herbs, more often than not, it is best to use to obtain th best flavor.

1 or 2

5. When substituting dried herbs for fresh herbs, a ratio of is used.

1 part dried to 3 parts fresh

3. Harry herbs are generally added at the Of the cooking process.

Begining

14. Dried herbs are generally added at the of the cooking process.

Beginning

13. herbs cannot withstand high heat and long cooking times.

Delicate

2. Tarragon is classified as a herbs.

Delicate

8. Delicate herbs are generally added at the of the cooking process.

End

11. Dried herbs are best stored above the stove so you remember to use them up quickly.

False

12. All herbs must be washed prior to storing.

False

15. As part of your mise en place, fresh herbs should be shopped well in advance of cooking.

False

16. Herbs are always green in color.

False

6. Dried herbs must be discarded and replaced after 6 months.

False

4. The herbs are chopped, the flavor will be released.

Finer / more

1. herbs can withstand higher heat and longer cooking times.

Hardy

18. Thyme is classified as a herbs.

Hardy

21. What type of herb is displayed in the image below?

Italian flat-leaf parsley

7. Herbs that have flowered are considered:

Older and past their peak

23. What type of herb is displayed in the image below?

Sage

10. To release more of a dried herb's flavorful compound, it is best to crush or rub them between your fingers, prior to adding them to a dish.

True

17. The stems of herbs can be used in cooking.

True

20. As soon a fresh herbs are picked or cut, their essential oils begin to fade away.

True

9. To release more of the essential oils from fresh herbs, they can be bruised prior to cooking.

True

19. When storing herbs in a water jug, the water go be changed:

When it starts to discolor.