How to Use and Cook with Herbs

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

• a)  Cilantro
• b)  Curly parsley
• c)  Italian flat-leaf parsley
• d)  Oregano

2. Tarragon is classified as a _____________ herb.

• a)  delicate
• b)  hardy

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

• a)  Mint
• b)  Sage
• c)  Bay leaf

4. Thyme is classified as a _____________ herb.

• a)  delicate
• b)  hardy

5. Herbs are always green in color.

• a)  True
• b)  False

6. Which of the herbs below are fresh and healthy?

• a) 
  
• b) 
  
• c) 
  
• d)  a) and c) are fresh and healthy.
• e)  None of the herbs above are fresh and healthy.

7. Herbs that have flowered are considered:

• a)  young and tender.
• b)  older and past their peak.

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

• a)  True
• b)  False

9. All herbs must be washed prior to storing.

• a)  True
• b)  False

10. When storing herbs in a water jug, the water needs to be changed:

• a)  every day.
• b)  when it starts to discolor.

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

• a)  True
• b)  False

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

• a)  True
• b)  False

13. Which image below demonstrates one “sprig”.

• a) 
  
• b) 
  

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

• a)  True
• b)  False

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

• a)  True
• b)  False

16. The __________ herbs are chopped, the __________ flavor will be released.

• a)  coarser / more
• b)  finer / less
• c)  finer / more

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

• a)  1 part dried to 1 part fresh
• b)  1 part dried to 2 parts fresh
• c)  1 part dried to 3 parts fresh
• d)  1 part dried to 4 parts fresh

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

• a)  True
• b)  False

19. Hardy herbs are generally added at the _______________ of the cooking process.

• a)  beginning
• b)  end

20. __________ herbs can withstand higher heat and longer cooking times.

• a)  Hardy
• b)  Delicate

21. Delicate herbs are generally added at the _______________ of the cooking process.

• a)  beginning
• b)  end

22. __________ herbs cannot withstand high heat and long cooking times.

• a)  Delicate
• b)  Hardy

23. Dried herbs are generally added at the _______________ of the cooking process.

• a)  beginning
• b)  middle
• c)  end

24. When cooking with herbs, more often than not, it is best to use ___________ to obtain the best flavor.

• a)  1 or 2
• b)  3 or 4
• c)  5 or more

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

• a)  True
• b)  False