Soups and Sauces

Fresh herbs should be stored:

• In a dry, dark place

• In the fridge

• In the freezer

• None of these

Dry herbs should be stored:

• In a dry, dark place

• In the fridge

• In the freezer

• None of these

Spices should be stored:

• In a dry, dark place

• In the fridge

• In the freezer

• None of these

Which is added at the beginning of the cooking process?

• Dry herbs

• Fresh whole herbs

• Fresh chopped herbs

• Both dry and fresh whole herbs

Which is added at the end of the cooking process?

• Dry herbs

• Fresh whole herbs

• Fresh chopped herbs

• Both dry and fresh whole herbs

How long does a fish broth need to simmer before it is fully flavoured?

• 45 minutes

• 1.5 hours

• 2-3 hours

• 4-6 hours

How long does a meat broth need to simmer before it is fully flavoured?

• 45 minutes

• 1.5 hours

• 2-3 hours

• 4-6 hours

How long does a vegetable broth need to simmer before it is fully flavoured?

• 45 minutes

• 1.5 hours

• 2-3 hours

• 4-6 hours

How long does a chicken broth need to simmer before it is fully flavoured?

• 45 minutes

• 1.5 hours

• 2-3 hours

• 4-6 hours

How long does a blonde roux need to be cooked?

• 3 minutes

• 4-6 minutes

• 7-15 minutes

• 15-22 minutes