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.