Difference between revisions of "AY Honors/Herbs/Answer Key"
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{{honor_header|1||Nature<br>General Conference<br>2001 Edition}} | {{honor_header|1||Nature<br>General Conference<br>2001 Edition}} | ||
| − | ==1. List 25 culinary herbs and their uses.== | + | ==1. List 25 culinary herbs and their uses.== |
| + | ;Basil: Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavor quickly. It is known as the King of Herbs. | ||
| + | ;Bay leaf: Bay leaf is often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. | ||
| + | |||
==2. List 25 medicinal herbs and their uses.== | ==2. List 25 medicinal herbs and their uses.== | ||
==3. Cook one dish using herbs.== | ==3. Cook one dish using herbs.== | ||
Revision as of 00:01, 3 March 2007
1. List 25 culinary herbs and their uses.
- Basil
- Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavor quickly. It is known as the King of Herbs.
- Bay leaf
- Bay leaf is often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
