How To Use & Cook W/Herbs

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.

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

Beginning

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

1 part dried to 3 parts fresh

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

False

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

Sage

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

End

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

Italian flat-leaf parsley

18. Thyme is classified as a herbs.

Hardy

2. Tarragon is classified as a herbs.

Delicate

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

Hardy

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

Begining

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

Finer / more

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

1 or 2

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

Delicate

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

7. Herbs that have flowered are considered:

Older and past their peak