Parsley, thyme, dill

Cilantro, sage, mint

Basil, oregano, rosemary

Chives, tarragon, marjoram

butter

eggs

sugar

flour

Boiling and simmering are the same thing

Boiling is at a higher temperature and produces larger bubbles, while simmering is at a lower temperature and produces smaller bubbles.

Boiling and simmering both use the same temperature

Boiling and simmering produce the same size bubbles

To make the meat tough and dry

To remove all the flavor from the meat

To make the meat cook faster

To tenderize the meat, enhance its flavor, and keep it moist during cooking

Screwdriver - used for cutting vegetables

Butter knife - used for slicing bread

Chainsaw - used for chopping meat

Food coloring

Thickening agent

Leavening agent

Flavor enhancer

Blanching involves baking vegetables in the oven at high temperature

Blanching is a cooking process where vegetables are briefly immersed in boiling water, then removed and immediately placed in ice water to stop the cooking process.

Blanching is a process of deep frying vegetables in hot oil

Blanching is a method of marinating vegetables in vinegar

Pasta, Alfredo sauce, and meatballs

Apples, butter, sugar, and cinnamon

Tomatoes, olive oil, garlic, onions, salt, and pepper

Chicken, broccoli, and cheese

To speed up the cooling process

To allow the juices to redistribute and make the meat juicier and more flavorful.

To make the meat less flavorful

To dry out the meat and make it tough