Please answer all the questions.

You can circle the answers or underline the correct answers and bold it.
1. The person in charge of room service in a hotel is called a:
a) demi-chef de rang
b) chef d’etages
c) chef de rang
d) station head waiter

2. The person who serves alcoholic beverages in a restaurant is called a:

a) commise de rang
b) trancheur
c) sommelier
d) debarrasseur

3. Silverware can be polished using which of the following systems:

a) Gueridon
b) Helitherm
c) Ganymede
d) Polivit

4. The main use of a waiter’s cloth is for:

a) wiping customer’s fingers after eating snails
b) polishing plates and glasses when laying them on the table
c) covering stains on the tablecloth
d) wiping spilt food from the carpe
5. If wine is spilt on the tablecloth a waiter should:
a) clear the table of everything and sponge the stain with milk
b) cover the soiled area with a clean table napkin by unrolling it over the spillage
c) ask the customers to wait in the lounge while he fetches a clean cloth
d) take the plates of food to the sideboard and change the cloth

6. The correct accompaniments for roast grouse are:

a) bacon rolls, meatballs, jus lie, heart-shape croutons spread with duxelles
b) gravy, bread sauce, fried breadcrumbs, game chips, watercress
c) redcurrant jelly, grapes, slices of kiwi-fruit, horseradish sauce
d) cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas

7. The main accompaniments for curried chicken, apart from rice, are:
a) plain boiled potatoes, quenelles, Matignon of vegetables
b) mangos, stuffed tomatoes, chateau potatoes
c) fried onion-rings, chou-paste gnocchi, turned mushrooms
d) poppadum’s, sambals, Bombay ducks

8. Horseradish sauce should be offered when serving:

a) smoked mackerel
b) wiener schnitzel
c) fried whitebait
d) roast leg of lamb
9. The correct accompaniments for a grilled steak are:
a) grilled mushrooms and tomatoes, anchovy butter
b) straw potatoes, watercress, parsley butter
c) fried onion-rings, streaky bacon, picked parsley
d) fried egg, a slice of truffle, horseradish sauce
10. A customer who orders Coeur de Filet would expect it to be:
a) braised lambs’ heart
b) stewed ox-tail
c) fried calf’s liver
d) fillet of beef

11. Grissini is another name for:

a) small brioches
b) Melba toast
c) thin breadsticks
(d) slices of French bread

12. State which of the following dishes is eaten raw:

a) contrefilet bouquetiere
b) entrecote minute
c) steak tartare
d) tournedos Rossini

13. Sorbet is a:
a) mild herb used in making stuffings
b) refreshing water ice served midway through a banquet
c) cold sauce served with globe artichokes
d) continental smoked sausage

14. A Chateaubriand is a:
a) porterhouse steak
b) thick rump steak
c) thick salmon steak
d) double- or treble-size fillet steak

15. Canard it la Presse is:

a) roast wild duck finished by the waiter
b) pot-roasted Aylesbury duckling with herbs
c) duck liver pate flavoured with Armagnac
d) conserve of duck and goose with calvados

16. A Mixed Grill consists of:

a) pork chop, veal kidney, button mushrooms, pineapple ring, chips
b) lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes.
c) thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress.
d) mutton chop, slice of black pudding, scrambled egg, fried bread, tomato.
17. The liqueurs used to prepare Crepes Suzette should be:
a) Kirsch and Maraschino
b) Curaao and Grand Marnier
c) Tia Maria and Benedictine
d) Glayva and Marnique

18. A gueridon is a:
a) moveable sideboard
b) mobile table for doing lampwork
c) cigar and liqueur handcart
d) trolley for taking used crockery and cutlery to the wash-up

19. State which of the following selections represents the ideal cheeseboard:
a) Cheddar, Camembert, Stilton, demi-sel, Wensleydale
b) Gruyere, sbrinz, Emmenthal, Parmesan, bel paese
c) Edam, Gouda, processed, quark, mozzarella
d) Gorgonzola, Stilton, Rocquefort, MycelIa, danablu

20. The main accompaniments for caviar are:

a) ratafia biscuits, quarters of lemon, grated Parmesan
b) fingers of hot toast, melted butter, quarter of lemon
c) brown bread and butter, oriental salt
d) Melba toast, mayonnaise, French mustard

21. When serving gulls’ eggs, the accompaniments should be:

a) horseradish, acidulated cream, game chips, spiced salt
b) chopped capers and gherkins, vinaigrette dressing, cayenne
c) chilli vinegar, oriental salt, mustard and cress, walnut oil
d) sieved yolk and white of hard-boiled egg, tabasco, peppermill, lemon

22. Decide which of the following items require a finger bowl:

a) avocado pear, shrimp cocktail, smoked salmon
b) fruit basket, fresh asparagus, artichaut vinaigrette
c) cantaloup melon, pate maison, potted shrimps
d) caviar, foie gras, corn on the cob, half grapefruit

23. The best way to deal with a customer who complains about poor service is to:
a) apologise
b) offer him a free drink
c) inform the head waiter
d) try to make excuses

24. Which of the following groups does not contain a liqueur:

a) Campari, Cherry Brandy, Grande Champagne, Goldwasser
b) Grappa, Schnapps, Bacardi, Pernod
c) Drambuie, Glayva, Grand Marnier, Drambuie
d) Benedictine, Creme de Menthe, Kahlua, Cointreau
25. A humidor is a box in which:
a) a hydrometer for measuring density of liquids is kept
b) all the gratuities given by customers are pooled
c) waiter’s checks are placed whilst waiting for the food
d) cigars are kept in perfect condition

26. The abbreviation ‘B and B’ means:

a) a bartender’s beaker
b) Benedictine liqueur and brandy
c) a barbecue for spit-roasting foods outdoors
d) Babycham and Bacardi

27. The Gay-Lussac system of measuring alcoholic strength shows Scotch whisky to be:
a) 750 degrees under proof
b) neutral grain spirit
c) 25 0 over proof
d) 40% by volume

28. Which well-known cocktail is made of vodka and tomato juice:

a) Bl00dy Mary
b) Harvey Wallbanger
c) Manhattan
d) White Lady
29. A table d'hôte is a:
a) meal comprised of main dish and sweet
b) set menu, sold at an inclusive price
c) list of all the available dishes each individually priced
d) sequence of dishes in categories from soup to sweet

30. The term "à la carte" means:

a) a set menu without any alternatives or beverages
b) a carte du jour menu inclusive of coffee and service charge
c) a series of dishes as chosen by a customer and cooked to order
d) a prix-fixe menu with several choices on each course

31. Which of the following is the best source of Vitamin C in the daily diet:
a) baked beans on toast
b) new potatoes sprinkled with parsley
c) oatmeal porridge with gold syrup
d) hot beef essence such as Bovril

32. Which of the following groups are all single hors-d’oeuvre:

a) potato salad, stuffed celery, asparagus vinaigrette, salade ni«oise
b) tunny fish, sardines, Russian salad, Japanese salad
c) Florida cocktail, seafood cocktail, smoked trout, foie gras
d) cauliflower a la grecque, coleslaw, stuffed tomatoes, oysters

33. In which line are all items farinaceous:

a) tagliatelle, gnocchi romaine, carolines, cromeskis
b) canneloni, macaroni, fritto misto, piroquis
c) ravioli, risotto, pilaff of rice, lasagne verdi
d) vermicelli, polenta, zampino, Pignatelli

34. Petits fours are served:

a) with the coffee
b) with the aperitif before a meal
c) with the soup
d) halfway through a meal, with the sorbet

35. The correct sequence of lay-out on a cafeteria counter is:

a) main course, sweet, cash till, cutlery, paper napkins
b) cold dish, soup, main dish, sweet, sundries, beverages
c) snacks, vending machine, microwave oven, tray stand
d) cutlery, trays, condiments, called order, cash till, water font

36. Which of the following groups of nuts is correct for dessert?

a) chestnuts, coconuts, pecans
b) pistachios, macadamia, pine kernels
c) almonds, walnuts, Brazil’s
d) peanuts, filberts, cashews

37. Decide which menu is the best composed:

a) Egg mayonnaise, Chicken Pancake Mornay, mashed potato, carrots, steamed chocolate
pudding
b) Melon Cocktail, Curried Beef and Rice, Brussels sprouts, boiled potatoes, bread and butter
pudding
c) Cream of Tomato Soup, Chicken Chasseur, Vichy carrots, Rissolee potatoes, Strawberry
Flan
d) Cream of Leek Soup, Blanquette of Lamb, cauliflower, new potatoes, Vanilla mousse

38. Which line is comprised only of sherries?

a) tarragona, montilla, bual, ratafia, campari
b) muscatel, alto douro, sercial, mead, schnapps
c) Malmsey, Marsala, Malaga, Madeira, Verdelho
d) fino, manzanilla, amontillado, sack, oloroso

39. The cover laid for an a la carte meal consists of:

a) teacup, saucer and teaspoon, ash-tray, cone-shape serviette
b) fish-knife and fork, side-plate and knife, centre plate with a napkin on it
c) joint-knife and fork, soup spoon, side-knife, glass
d) complete accoutrement of cutlery, crockery and glasses

40. Serving a room service meal, a waiter should

a) knock on the door loudly and announce his presence:
b) look through the keyhole and if he sees the guest is up, go straight inside
c) carry the tray at waist level and enter the room
d) carry the tray shoulder-high in his left hand, knock and wait until
told to enter

41. Decide which group consists of natural mineral waters only:

a) Tonic water, Cola, Soda water syphon, Bath Spa
b) Perrier, Malvern water, Vichy, Spa
c) Chartreuse, ginger ale, citronelle, bitter lemon
d) Grenadine, cordial, cona, perry

42. A rognonnade is a:
a) loin of veal cooked with the kidney in it
b) hard roe of the sturgeon
c) stew of lamb kidney, chipolata and mushrooms
d) mixture of cockscombs and kidneys

43. Imagine you accidentally spill sauce on a customer's jacket. What would be your
immediate response? Please select the most appropriate response from the options
provided.
a) Offer to have it professionally cleaned if you cannot remove it with warm water.
b) Dab it with some detergent and hot water to try to remove the stain.
c) Offer the customer a discount or complimentary item as a gesture of apology.
d) Provide the customer with a napkin or towel to help them clean the stain themselves.

44. Tick the line of foods which are most closely associated with Scotland:
a) succotash, angel-food cake, clam chowder, chicken a la king
b) truffles, frog’s legs, foie gras, glace cherries
c) garlic, salami, pastasciutta, pizza, olive oil
d) haggis, arbroath smokies, finnan haddock, smoked salmon

45. Which of the following is the correct lay-up for use with the famous French dish,
bouillabaisse:
a) hot joint-plate, finger-bowl and soup-spoon
b) soup-spoon and soup-plate, fish-knife and fork
c) tureen and ladle, large fork and lobster crackers
d) large plate, dessert spoon, lobster-pick and tongs

46. Which is the correct liqueur for making Cafe Calypso?

a) Kahlua
b) Cura~ao
c) Tia Maria
d) Ron Bacardi

47. The definition of amontillado sherry is:

a) rather fragrant and slightly sweet
b) mellow but medium-dry and nutty
c) very dry and crisp
d) darkish coloured and medium sweet

48. From which of the following areas does Nuits Saint-Georges come:
a) the Cotes du Rhone
b) the Cote d’Or of France
c) The Rioja of Spain
d) the Mc5doc region of Bordeaux

49. Say how many bottles and of which of the following are required to serve 180
customers with an aperitif each:
a) 2 dozen Dubonnet
b) 7 bottles of Campari
c) 6 dozen litres of vermouth
d) 15 bottles of Manzanilla
50. In which form of food service does the customer help himself from the dish held by a
waiter:
a) a la carte
b) family
c) ala Russe
d) banquet

Please answer all the questions

Please use Comic Sans MS (12) and
underline it. You
may also use handwriting if you wish.
Please insert pictures where necessary

1) What is your favourite type of cuisine to cook and why?

I would say Mediterranean! I love using olive oil, fresh veggies (especially tomatoes,
peppers, artichokes, garlic, courgette, onions), herbs, whole grains, light meats, fish and
cheeses. Mediterranean dishes are so easy to make and don't require you to spend hours in the
kitchen, hence the numerous salads and roasts options. This cuisine is one of the healthiest,
most nutritious and low-calorie options, often recommended by nutritionists to those who
want lose weight or maintain a healthy lifestyle.

2) How do you ensure that your dishes are properly seasoned?

Incorporate fresh herbs at the right time. Add hearty herbs like thyme, rosemary, oregano,
sage, and marjoram to dishes early on in the cooking process; this way, they release
maximum flavour while ensuring that their texture will be less intrusive.
3) What is your favourite cooking technique and why?
I’d prefer baking, roasting or grilling - whichever uses less oil. It’s much healthier for you
and your family, especially when you want to keep your body in shape and live a healthier
life.
4) How do you balance flavours in a dish?
Balancing flavours relies on the perfect selection of the five basic tastes: sweet, salt,
bitter, sour and umami. When you get it right, there’s no doubt that a perfect balance
of tastes is essential in achieving ultimate deliciousness.

5) How do you determine the appropriate cooking temperature for a dish?

A food thermometer is an essential tool to have in the kitchen. A thermometer can tell you
when your food is at its juiciest and tastiest so that you don't overcook it. But more
importantly, a food thermometer will tell you when your dish is cooked to the right
temperature so that it is safe to eat.
6) How do you handle mistakes while cooking?
6. Crowding The Pan
It's especially awful when people crowd the pan while cooking. This can result in food
burned on the outside but raw on the inside. It can also lead to items steaming instead of
browning. Give plenty of space between each item and cook in batches for the best results.
Seasoning The Pan Instead of The Food
Never season the pan instead of seasoning the food. Don't sprinkle salt/pepper/Italian
seasoning into a hot pan and then add plain, unseasoned protein on top. Don't forget to season
the actual food too!

8. Smashing Your Food

When people press down hard on everything they’re cooking. There is no need to smash
absolutely everything that you are cooking in a pan. Save the smashing to making smash
burgers!
Adding Garlic Too Early in The Cooking Process
Adding minced or chopped garlic right away is commonplace, and it can work in many
instances, but if you are sauteing vegetables for a significant amount of time, it will often end
up burned or bitter. Add garlic with other ingredients and cook for less time so you are giving
flavor without letting it burn.

Not Salting The Food While Cooking

Putting no salt in anything and expecting the salt shaker at the table to do the job. Nothing
seasoned at the table with a salt shaker will ever even approach the flavor of something that
was seasoned throughout the cooking process.

7) What is your go-to dish to cook for guests?

A beautifully roasted whole chicken with potatoes (either roasted or mashed), a yummy
vegetable side (maybe roasted Brussels sprouts), a good salad and biscuits. Simple but a
warm, comforting dish.
8) How do you keep your kitchen organized while cooking?
Clear out any dirty dishes in your sink, so you have a washing station. Next to the washing
station, have your prep station where all the chopping gets done. Your stovetop and oven
clearly are your “make” stations where all the food gets made / cooked.
9) What is your favourite kitchen gadget?
digital kitchen scales instead of measuring cups and spoons because it's a more reliable
method and it makes the process of weighing large quantities of ingredients way easier.
10) How do you ensure that your dishes are visually appealing?
• Plate Selection: Choose appropriate plates or serving dishes that complement the
colors and textures of your dishes. Consider the size and shape of the plate to ensure
your food doesn't appear crowded or lost.

• Color Harmony: Utilize a variety of vibrant and contrasting colors in your dish. Use
colorful ingredients such as fresh herbs, vegetables, fruits, and sauces to create visual
interest.

• Composition: Apply basic design principles like balance, symmetry, and asymmetry to
create visually appealing arrangements. Experiment with different shapes and angles
 to find what works best for your dish.

• Height and Dimension: Add height to your presentation by stacking or layering

components. This adds dimension and depth to the dish, making it more visually
engaging.

• Garnishes: Use edible garnishes like fresh herbs, microgreens, citrus twists, or edible
flowers to enhance the dish's appearance. Make sure the garnishes complement the
flavors and colors of the dish.

• Texture Variation: Combine ingredients with different textures to create contrast. For
example, pair a crispy element with something creamy or crunchy with something
smooth.

11) What is your favourite ingredient to work with and why?

Salt. You never realize how important it is until you have to cook without it.

12) How do you create a balanced menu for a dinner party?

The rules for an esthetically well-balanced meal are easy enough to describe: very distinctive
foods and seasonings should be present in only one dish, consistencies and textures should
contrast, mild dishes should precede those with stronger flavors and only one really
toast + Avocado +
substantial or heavy dish should be included. For example
Tofu Scramble with Spinach and Tomatoes. Pasta + Vegan
Meatballs + Salad with Olive Oil. Baked Potato + Vegan
Butter + BBQ Beans + Roasted Broccoli. Smoothie with
Mixed Fruit + Protein Powder + Peanut Butter + Plant-Based
Milk + Granola on Top. And, pair flavors that work well
together – if one dish has very bold flavors, make sure the
other dishes don't fight with it. Conversely, Don't overdo an
ingredient. Three dishes featuring goat cheese is two too
many.

13) How do you adjust recipes for smaller or larger crowds?

The most common way to adjust recipes is to use the conversion factor method. This requires
only two steps: finding a conversion factor and multiplying the ingredients in the original
recipe by that factor.
Which Recipes Can Be Scaled
More often, though, you're not making exponentially bigger recipes, you're simply looking to
double, or quadruple, or maybe halve, a recipe. And the recipes that best lend themselves to
this kind of manipulation are soups, sauces, and stews. With that said, multiplying seasonings
can also prove tricky. If you're making a quadruple batch of spaghetti sauce, you might not
need four times the salt; start with twice the salt and taste as you go.
Batches Vs. Doubling
An alternative to scaling is to cook in batches. This means that instead of doubling the size of
a casserole, you'd simply make two separate casseroles of the original size and bake them at
the same time. They might take a bit longer to cook due to the more crowded oven, but not
significantly more.
14) How do you decide on the appropriate cooking method for a particular ingredient?
1. Dry-heat methods, with or without fat
Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on fats
and oil to act as the cooking medium.In dry-heat methods that don’t use fat—like grilling and
roasting—food is cooked either by direct or indirect application of radiant heat. No liquid is
used, and any fat that is added during the cooking process is intended to add flavor and not to
act as a cooking medium. The end result is a highly flavored exterior and moist interior.
2. Moist-heat methods
Moist-heat techniques—such as steaming, shallow poaching, deep poaching, and simmering
—have traditionally served as simple and economical ways to prepare foods. Many of the
classic dishes of the world are prepared using moist-heat methods because water-soluble
nutrients are not drawn out of the food as readily. The result is tender, delicately flavored, and
healthful dishes.
3. Methods using a combination of dry and moist heat
These methods, which apply both dry and moist heat, are appropriate for foods that are too
tough to be successfully prepared by any other method. Tender foods such as fish and
vegetables can also be braised or stewed successfully; however, they will require less cooking
liquid, a lower temperature, and a shorter cooking time.
The first step for most combination methods is to sear the main item. Next, braising is
considered appropriate for foods that are portion-size or larger, as well as for cuts from more-
exercised areas of large animals, mature whole birds, or large fish. Stewing can use the same
meat cuts, but the main item is cut into bite-size pieces and the amount of liquid used in
relation to the amount of ingredients varies from one style of preparation to another.

15) How do you prepare a tender and flavourful steak?

For the most flavorful and tender results, salt your steaks at least 40 minutes before or even
the night before you plan to cook them. This takes a little planning, but “dry brining” your
steaks, will not only season the beef, but help them to retain moisture for a juicy, tender bite.
Filet mignon is considered to be one of the least flavorful cuts of beef.That may be
surprising, since the filet is a highly regarded and often costly cut. Well, it’s reputation was
built upon its tenderness, not its flavor. Unlike other cuts, chefs will often resort to intensely
flavored rubs and sauces like béarnaise to make their filets more interesting to the palate, and
worthy of their elevated price.What causes it to lack flavor, you might ask? As with real
estate, it’s all about location. The tenderloin, from which filet mignon steaks are cut, begins
in the short loin, bisects the sirloin and terminates at the round.

The tenderloin muscle is used for not very much, as

far as I know. Unlike hard working muscles, like the brisket and chuck, it doesn't carry a load,
so it never gets studded with connective tissue, which breaks down into unctuous gelatin
when cooked low and slow. Nor does the tenderloin store intramuscular fat, like the rib and
short loin, two of the animals most prized primal cuts.No, the tenderloin just hangs out, doing
nothing all day, banking on its tenderness to raise it to glory. Somehow that’s working out for
the tenderloin. People prize tenderness over flavor in steaks, so they jump all over filet
mignons, even though they’re one of the least flavorful cuts of beef.

16) How do you make a perfect omelette?

Ingredients
• 2 knobs of butter
• large handful spinach
• 2 free-range eggs
• 15g/½oz cheddar, grated
• salt and freshly ground black pepper

Method
• Melt a knob of butter in a frying pan placed over a medium heat. Add the spinach and
cook for 1–2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate
and set aside.
• In a bowl, beat the eggs until just mixed. Return the frying pan to a medium–high heat,
add the remaining butter and melt until beginning to foam, then swirl it around the
pan.
• Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20
seconds, until the eggs begin to bubble.
• Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the
centre, incorporating the butter. Gently shake the pan to redistribute the egg to the
edges.
• Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle,
then remove the pan from the heat. The residual heat will continue to cook the egg.
Season with salt and pepper.
• Using a spatula, fold one third of the omelette into the middle, then turn the omelette
onto a warm plate folding over itself. Serve immediately.

17) How do you make a creamy and smooth risotto?

Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth
can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine,
onion, and Parmesan cheese.

Basically, risotto is rice cooked in broth. You can make risotto using any kind of stock and
toss in any kind of protein or veggies you like, but the key to making restaurant quality
risotto at home is the type of rice.
How to Make Risotto
• Bring stock to a simmer in a large saucepan. Keep warm over low heat.
• Heat oil in a Dutch over medium heat, then add onion.
• Add arborio rice and salt, then cook for 1 minute.
• Add 1/2 cup stock and cook until absorbed, stirring frequently.
• Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring
constantly.
• Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is
absorbed before adding the next.
• Remove risotto from the heat, then add in remaining stock, butter, pepper, and cheese.
18) How do you make a flaky and tender pie crust?
Ingredients
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter chilled, cut into pieces
• 1 tablespoon white vinegar
• About 7 tablespoons very cold water
Instructions
• In a large bowl, whisk together the flour and salt. Add the shortening and butter;
use a pastry blender to cut the butter and shortening into the flour until the mixture
resembles a coarse meal with a few pea-sized pieces of butter/shortening.
• Sprinkle the vinegar and water over the mixture. Mix with a fork, just until the
mixture holds together when squeezed in your palm - it will still look crumbly in
the bowl. If your home is particularly dry, you may need to add a bit more water,
1/2 tablespoon at a time, until you reach the correct consistency.
• Turn the dough out onto a floured board. Pat into a circle; cut in half. Place one
half in the refrigerator while you roll out the second to fit your pie plate. Remove
second half from fridge and roll out to top the pie, baking according to your
recipe.
• If totally blind baking, bake at 450 degrees for 8-10 minutes or just until golden

Notes
For one single-crust pie, either halve the recipe or use half and freeze the other half for
later.Makes 1 double-crust or 2 single-crust 9-or 10-inch pies

19) How do you make a flavourful and crispy fried chicken?

INGREDIENTS
• 1 Chicken (fryer chicken either purchased cut up (recommended) or purchased whole
and broken down into pieces)
• 3 Egg
• 2 cup Flour
• 1 Tbsp Kosher Salt
• 2 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika
• Vegetable Oil
DIRECTIONS
 • In a large bowl, beat the eggs. In another bowl, combine the salt, pepper, garlic powder
and paprika to make a seasoned salt. Add the flour to a third bowl.
• Prepare the chicken by first seasoning each piece of chicken to your taste with the
seasoned salt. Then dip each piece in the egg and drag through flour until coated well.
• Fill a large pot or deep fryer half full with oil and heat to 350°F. Place the chicken parts
in and fry until dark and crisp. The thighs and legs will take longer to cook – about 15
minutes – than the breast and wings, which will take about 10 minutes.
• Remove from heat, let sit for 5 minutes to cool and enjoy

20) How do you make a healthy and satisfying salad?

1. Set the tone with a great base.
Using both crunchy and leafy greens sets your salad up with a
good mixture of textures and flavors. For some crunch, throw
in sliced romaine, iceberg lettuce, or thinly sliced cabbage or Brussels sprouts. For leafy
greens, add arugula or baby spinach. Red leaf lettuce, endive, butter lettuce, and kale work
well, too. Finally, mix in a grain like brown rice or quinoa for extra fiber and protein.

2. Create your flavor profile with veggies.

Choose vegetables that excite you and tie the dish together. For example, corn, tomatoes,
zucchini, cilantro, jalapeño and lime creates a Mexican-inspired salad. Or, for something
Asian-inspired, combine cabbage, carrots, scallions, and ginger. You can roast some veggies
with salt, pepper, and olive oil, too, to bring out their natural sweetness.

3. Keep your dressing light and simple.

While you may have a store-bought favorite dressing, vinaigrettes are customizable and easy
to make at home. Use a 1:2 ratio—1 part vinegar to 2 parts oil—of any type of vinegar and
oil you like. From there, add in flavors you love like garlic, shallot, spices, dijon mustard, and
even honey for sweetness.

Wash and dry all your salad ingredients (a vinaigrette won't cling to wet produce). Then dress
your salad, tasting as you go to achieve the right flavor balance. You can also marinate all the
salad ingredients (except the greens) with the dressing. This mixture can be a salad on it's
own or you can add greens before serving.

4. Make it satisfying with protein.

Adding protein will make your tasty salad more fulfilling. If you have leftover meat in your
fridge, like chicken or fish, this is a great time to use it up! Want a plant-based option? Try
canned beans or hard-boiled eggs. Fresh avocado adds a filling and creamy component.

5. Get colorful with your ingredients.

It’s true: naturally vibrant foods contain higher levels of certain nutrients and are linked to
specific health benefits. So don’t be shy about adding beets, carrots, and yellow peppers.
Aside from making your salad beautiful, these textures and flavors will keep you coming
back for more. Then top your salad with a sprinkle of sunflower or pumpkin seeds for added
crunch.

Pro tip: Prep ahead

Washing and drying your ingredients takes time. Instead of waiting until making your salad,
try to rinse and dry produce right after you get it from the grocery store. For lettuces and
herbs, use a salad spinner or leave them out to dry on a paper towel. Don’t chop your veggies
yet. Simply re-pack your dry vegetables with a dry paper towel in a resealable plastic bag or
plastic wrap until they’re ready to use.

21) How do you make a delicious and comforting soup?

Chicken, corn, and egg drop soup
Ingredients
- Ground chicken
- Grated ginger
- Minced garlic
- 4 to 5 cups of chicken broth
- Canned corn kernels (Fresh or frozen works too)
- Corn starch
- Water
- Eggs
- Sesame oil
- Salt
- Pepper
- Scallions (garnish)

Directions
1. Brown and cook the chicken along with the ginger and garlic.
2. Add the chicken broth and corn.
3. Dissolve the corn starch with water, and add it to the soup. Let it simmer for 10 minutes
until it's thickened.
4. Beat eggs in a separate bowl, and add them to the soup. Then swirl them with a spoon for
texture. Add more broth if needed.
5. Add salt, pepper, and sesame oil to taste. Then garnish with scallions if you like.
21) How do you make a classic tomato sauce?
Ingredients
2 tablespoons olive oil
2 cups onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
2 28-ounce cans crushed tomatoes
1 35-ounce can of whole, peeled, Italian-style tomatoes, with liquid
1 to 2 tablespoons dried basil
1 to 2 tablespoons parsley, chopped
1 large bay leaf

Directions
Saute onion and pepper in olive oil. Add garlic and cook briefly. Add tomatoes and herbs.
Cook over high heat until it begins to bubble, turn to low and let simmer, uncovered, for at
least an hour. Serve over pasta or spread on crusty Italian bread, sprinkle with cheese, and
eat. Or use in your favorite recipe.
Serves 16
A 1/2-cup serving of the basic sauce contains approximately 71 calories, 3 g protein, 2 g fat,
and 12 g carbohydrates.

22) How do you make a perfectly cooked salmon fillet?

Ingredients
4 skin-on salmon fillets, about 6 ounces (170g)
each
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable, canola, or light
olive oil
Directions
• Press salmon fillets between paper towels to
dry surfaces thoroughly. Season on all sides with salt and pepper.
• In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat
until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side
down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to
 prevent the skin from buckling. Add remaining fillets one at a time, pressing each
with spatula for 10 seconds, until all fillets are in the pan.
• Cook, pressing gently on back of fillets occasionally to ensure good contact with skin,
until skin releases easily from pan, about 4 minutes. If skin shows resistance when
you attempt to lift a corner with spatula, allow it to continue to cook until it lifts
easily. Continue to cook until salmon registers 110°F (43°C) in the very center for
rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes
total.
• Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds,
then transfer to a paper towel–lined plate to drain. Serve.

23) How do you make a simple and flavourful stir-fry?

Chicken & Veggie Stir-Fry
Ingredients
for 6 servings
• 1 lb chicken breast(455 g), cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets(455 g)
• 8 oz mushroom(225 g), sliced
• 3 tablespoons oil, for frying
SAUCE
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce(80 mL)
• 1 tablespoon brown sugar
• 1 cup chicken broth(240 mL)
• ¼ cup flour(30 g)
Preparation
• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add
chicken, season with salt and pepper, and sauté until cooked through and browned.
Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms
start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove
cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the
remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!
• Don't let a good recipe slip away.

24) How do you make a rich and decadent chocolate cake?

INGREDIENTS FOR THE BEST MOIST CHOCOLATE CAKE
All purpose flour - you do not need specialty cake flour to make a wonderful chocolate cake.
Just be sure to measure your flour correctly! Adding too much flour is the most common
mistake and leads to tough and dry cake. The most accurate way to measure flour is using a
scale. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring
cup and use a knife to level it off. This batter is meant to be quite runny so refrain from
adding more flour to make it thicker.
Granulated sugar - simple white sugar will keep this cake sweet and moist.
Brown sugar - a bit of brown sugar will add a hint of molasses flavor for extra richness to
enhance the chocolate taste.
Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave
it out!
Cocoa powder - you can make due with cheap flour, sour cream, milk and oil but you should
get your hands on cocoa powder! It’s the main flavor and you want it to shine so use the best
you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you
use unsweetened cocoa powder and not cocoa mix
Eggs - two whole eggs will set the structure of this cake and help emulsify the batter.
Sour cream - one of the secrets to the best moist chocolate cake recipe is sour cream! And a
lot of it. Sour cream contributes the dairy undertones, rich flavour and body (thanks to its
high protein and fat content) that oil-based cakes lack. Full fat sour cream adds richness and
dairy notes to this cake in the absence of butter.
Oil - this is an oil-based cake. Although I LOVE BUTTER, oil makes cakes ultra moist since
it is liquid at room temperature. Plus, with this intense chocolate flavour and the sour cream,
you won't miss the butter.
Hot coffee - this recipe is unique in that uses hot coffee in the batter. The hot liquid dissolves
the sugar and activates the leavening agents so that the cake begins to rise and set instantly. It
is also the reason why this cake is so moist.
Dark chocolate – you'll need pure dark chocolate to make the frosting. Anything between 50
and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa
solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets
which are very convenient.

STEP 1). Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a
large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of
brown sugar.
STEP 2). Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium
bowl and whisk to blend well.
STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry
ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It
will be thick and somewhat dry.
STEP 4). Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps
forming and beat until evenly combined and the batter smooth.
STEP 5). Bake. Divide batter evenly between the prepared pans and bake for 30-33 minutes
until cakes spring back when pressed gently and a toothpick inserted into the center comes
out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the
rack to cool completely.

25) How do you make a crispy and delicious pizza crust?

Ingredients
2 teaspoons instant yeast or active dry yeast
1 cup (227g) warm water, divided
1/8 teaspoon granulated sugar
1/4 cup (57g) dry white wine
1 1/2 teaspoons (9g) salt
1 tablespoon (14g) olive oil
3 cups (360g) King Arthur Unbleached All-Purpose Flour,
plus more as needed
Instructions
• To make the dough: In a large bowl, combine the yeast with 1/4 cup (57g) of the water
and the sugar. Stir to dissolve the yeast and let sit until frothy, about 5 minutes.
• Add the remaining 3/4 cup (170g) warm water to the yeast mixture, then stir in the
 white wine, salt and olive oil. Weigh your flour; or measure it by gently spooning it
into a cup, then sweeping off any excess. Add 3 cups (360g) of the flour to the
mixture. Stir until you have a soft dough. If the dough seems too sticky, add more
flour 1/4 cup (57g) at a time, until it comes together and is soft, but not wet.
• Turn the dough out onto a lightly floured surface and knead it for 1 minute, until it's
smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap
or a damp tea towel, and let rise for about 1 hour, until almost doubled in size.
• Divide the risen dough into two balls (or four, if you'd like to make smaller pizzas).
Cover with plastic wrap, and refrigerate for at least 2 hours, or until ready to use. The
dough will keep for up to 3 days; the longer it rests, the better its flavor will be.
• To bake: Preheat the oven to 425°F. Roll the dough 1/2" thick. Transfer to a lightly
greased baking sheet (or a piece of parchment, if you're using a pizza stone), and add
your toppings of choice.
• Bake the pizzas for about 15 minutes, or until their crust is golden brown. Remove
from the oven, and serve immediately.

26) How do you make a healthy and flavourful smoothie?

Strawberry ginger Beet.
Ingredients for 2 servings
1 cup strawberry (150 g)
1 ½ cups romaine lettuce (115 g)
½ red beet, peeled, diced
1 piece ginger, 1-inch (2 1/2 cm), peeled
1 ½ cups ice (210 g)
Preparation
• Place the strawberries, lettuce, beet, and ginger in a
blender or food processor and blend until just combined.
• Add in the ice and continue to blend until the mixture is
smooth.
• Serve immediately.

27) How do you make a perfect mashed potato?

Ingredients
1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
4 tablespoons (60 ml) heavy cream
2 tablespoons (30 g) butter
1 tablespoon milk (or more)
Salt and pepper

Method
Cook the potatoes:
• Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan
until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the
water.
• Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a
simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through
the potatoes with a fork.
Prep the butter and cream:
• While the potatoes are cooking, melt the butter and warm the cream. You can heat
them together in a pan on the stove or in the microwave.
Drain and mash the potatoes:
• When the potatoes are done, drain the water and place the steaming hot potatoes into a
large bowl. Pour the heated cream and melted butter over the potatoes.
• Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal
 spoon might bend) to beat further.
• Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes
or the mashed potatoes will end up gluey.
• Add salt and pepper to taste.

28) How do you make a tender and juicy roasted chicken?

Ingredients
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• ½ cup butter or margarine
• 1 stalk celery, leaves removed

Directions
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan; season generously inside and out with onion powder,
salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of
remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the
chicken cavity.
• Bake chicken uncovered in the preheated oven until no longer pink at the bone and the
juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted
into the thickest part of the thigh, near the bone, should read 165 degrees F (74
degrees C).
• Remove from the oven and baste with drippings. Cover with aluminum foil and allow
to rest for about 30 minutes before serving.

29) How do you make a delicious and creamy macaroni and cheese?
Ingredients
• Butter
• Garlic
• Flour
• Half-n-Half
• Sharp Cheddar Cheese
• Medium Cheddar Cheese
• Mozzarella Cheese

Start by making your homemade cheese sauce. This is done by first creating a roux or
bechamel, which is a flour-thickened milk-based sauce. It starts off by melting butter and
adding flour, garlic, and half-n-half. You can substitute half whole milk and half heavy cream
for the half-n-half.
Slow add in the cheese! You want to freshly grate the cheese to make sure it properly melts. I
like to add 1/2 cup at a time, and allow it to completely melt before adding in more cheese.
You can use a mix of cheeses.
Let the sauce thicken and season it with spices, salt, and pepper. There are several choices for
seasoning the mac n cheese. Some like to add hot sauce or Frank’s red sauce. You can add
paprika, ground mustard, or onion powder. Fold in the pasta.
Pour into a large baking dish and top with extra grated cheese and parsley. Place under a broil
for several minutes to allow the cheese to become bubbly. If you want a baked macaroni and
cheese, I suggest baking it at 350 degrees for 20 minutes.
30) How do you make a flavourful and healthy grilled vegetable dish?
A simple method for delicious and super-flavorful delicious grilled vegetables.
INGREDIENTS
 • 1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole)
• 1 yellow or white onion, peeled and ends removed, cut into eighths
• 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces
• 1 medium yellow squash, ends removed, sliced in half lengthwise,
then cut into 1/2″ pieces
• 1 carton (8 oz.) mushrooms, cleaned and halved
• 1 bulb garlic
• 4 Tbsp. plus 1 tsp. olive oil, divided
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme),
minced (optional)
• black pepper and sea salt, freshly ground
INSTRUCTIONS
• Prepare/set your grill to medium-high heat.
• Begin by preparing the garlic for roasting. Peel off the outer papery covering of the
head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the
inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle
1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around
well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the
foil package directly on top of the grill grates and cook, covered, for about 20 minutes
(or until garlic cloves are soft and lightly golden).
• Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and
mushrooms with 2 Tbsp. of olive oil and a generous amount of freshly-ground salt
and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill
pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-
3 minutes, until vegetables are tender and lightly charred. Remove garlic and
vegetables from grill when cooked.
• While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the
remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you
can use your fingers to squeeze them out of the clove), and the chopped fresh herbs
(optional) until combined. Add extra salt and pepper to taste.
• Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing.
Serve immediately. (Or these are also delicious served cold or at room temperature!)
31) How do you make a perfect burger patty?
2 pounds ground chuck
½ cup crushed saltine crackers or Panko breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Instructions
• Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg,
Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by
hand until the meat mixture is smooth, but stop once the mixture looks even.
(Overmixing can create a dense heavy texture.)
• Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the
hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle
patties.
• Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time,
gather the patty mix and press firmly into patties. Shape them just slightly larger than
the buns you plan to use, to account for shrinkage during cooking. Set the patties on
the baking sheet. Use a spoon to press a dent in the center of each patty so they don't
puff up as they cook. If you need to stack the patties separate them with a sheet of
wax paper.
• Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
 • For thick patties: Grill or fry the patties for 3-4 minutes per side.
• For thin patties: Cook on the griddle for 2 minutes per side.
• Stack the hot patties on hamburgers buns, and top with your favorite hamburgers
toppings. Serve warm

32) How do you make a refreshing and balanced salad dressing?

Salad can be a healthy option for a balanced diet, but the dressing you choose can load your
salad with sugar and unhealthy ingredients. Making your own dressing is one way to ensure
your salad stays delicious and nutritious.
Versatile, creamy, and delicious, ranch dressing is one of the most popular salad dressings
Ingredients
1 cup (285 grams) plain Greek yogurt
1/2 teaspoon (1.5 grams) garlic powder
1/2 teaspoon (1.2 grams) onion powder
1/2 teaspoon (0.5 grams) dried dill
dash of cayenne pepper
dash of salt
fresh chives, chopped (optional)
Directions
Stir together the
Greek yogurt, garlic powder, onion powder, and dried dill.
Add a dash of
cayenne pepper and salt.
Garnish with fresh
chives before serving (optional).
A 2-tablespoon (30-ml) serving contains the following nutrients

33) How do you make a light and airy soufflé?

Ingredients in a Soufflé
• Cream of Tartar
The acid in cream of tartar helps strengthen and stabilize the proteins in the egg whites—
making the foam studier and less likely to collapse. Think of cream of tartar as your
insurance policy for soufflés that rise perfectly!

• Egg Whites
Soufflés get their cloudlike texture from whipped egg whites. As the ramekins heat in the
oven, air bubbles in the whites expand, giving the soufflés their puff, while proteins in the
yolks provide structure to hold them up.

• Frozen Spinach
We opt for frozen because it's ultra-convenient—you'd have to cook down 1 ½ pounds of
fresh spinach to get the amount used in our recipe. And research shows frozen veggies are
just as nutritious, if not more so, than fresh.

• Gruyère
This Swiss cow's milk cheese adds bold flavor, so you can use less and save calories and
sodium. Gruyère also has a relatively high water-to-fat ratio and won't curdle during cooking,
which could weigh down and deflate the soufflés.

• Fine Dry Breadcrumbs

Adding breadcrumbs to the liberally greased ramekins gives the soufflés a surface to hold
onto and climb as they cook. Using the fine dry kind ensures better adherence than coarser
fresh breadcrumbs.

Once assembled your soufflés, transfer them to the oven carefully and resist the urge to open
the door while they are cooking, as this can cause them to collapse.
34) How do you make a classic French onion soup?
Ingredients
5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese
Directions
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and
stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally,
until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt;
return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides
with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts
with halved garlic.
To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in
each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

35) How do you make a perfectly cooked rice dish?

1 Add the water
I fill the sauce-pan approx ⅓ full with water for 6 portions.
#2 Add the long grain rice
You can add the rice by eye – simply pour the rice into the centre of the boiling water and
keep pouring until a tbsp. or so of rice is above the water – like the image above.

#3 Stir & add the lid

Once you’ve added the rice, give it a quick stir and then place a lid on the pan.
#4 Turn the temp down
Immediately turn down the temperature (don’t wait to bring it back up to the boil again). For
gas, cook at the very lowest temperature your hob can manage. For electric or induction, it
may need to be a little higher. I use induction level 5 (of 9) because my lowest induction
settings are extremely low heat... You may need to experiment, depending on your
electric/induction hob. If you know what number/heat setting you need on your hob to
maintain a rolling boil on a pan of water, go about 3 settings lower than that.
#5 Leave it alone!
Cook for 20 minutes. This allows the rice to cook evenly, without burning the bottom.

Don’t stir or open the lid. You can check once after 15 minutes if you really feel the need, but
if you keep opening the pan, the rice won’t cook (remember you’re only using a very low
heat). The rice should be done after 20 minutes. If the rice is still hard and there is absolutely
no water at the bottom of the pan, just add in a splash of boiling water and put the lid back on
again. Don’t worry about overcooking the rice – so long as you haven’t got too much water in
there, the rice can take a fair amount of extra cooking – so long as the heat is low. I’ve
accidentally left mine for 30+ minutes before now and it was fine.

36) How do you make a delicious and creamy Alfredo sauce?

Ingredients
▢½ Cup Butter
▢1 ½ Cups Heavy Whipping Cream
▢2 Teaspoons Garlic Minced
▢½ Teaspoon Italian Seasoning
▢½ Teaspoon Salt
▢¼ Teaspoon Pepper
▢2 Cups Freshly Grated Parmesan Cheese

Instructions
Add the butter and cream to a large skillet.
Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Whisk in the parmesan cheese until melted.
Serve immediately.
How to Make Alfredo Sauce:
The first step to making Alfredo is to warm your butter and cream in a large saucepan over
low heat. You will let it simmer (but not boil) for about 2 minutes.
Next, you will whisk in your garlic and seasonings. Whisking constantly for about one
minute just to let the garlic cook.
Lastly, you will add your parmesan cheese and stir just until the cheese has melted and your
sauce is smooth.
Note that it is best to use freshly grated parmesan cheese right off of the block so that your
sauce isn't grainy. I do not recommend using the "shaker" style container grated cheese for
this recipe.
The Parmesan will thicken this sauce up. If it isn't quite thick enough, allow the sauce to
stand for 2-3 minutes before serving.

37) How do you make a crispy and flavourful fried rice dish?
ngredients
1 1/2 c. long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice
3 tbsp. peanut or vegetable oil, divided
3 large eggs, beaten to blend
5 cloves garlic, grated or finely chopped
1 (1") piece ginger, peeled, grated or finely chopped
4 scallions, white, pale green, and dark green parts separated, thinly sliced
2 tbsp. reduced-sodium soy sauce
1 tsp. granulated sugar
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. MSG
1/3 c. frozen peas
1 tbsp. unsalted butter, cut into pieces
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Fill a large pot about halfway with water and bring to a boil. Meanwhile, thoroughly rinse
rice in a strainer until water runs almost clear.
Step 2
Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot.
Wipe out pot, pour in about 2" water, and bring to a simmer. With rice in strainer, make a few
divots in rice through to bottom of strainer with a chopstick or butter knife.
Step 3
Cover strainer with foil, then place in pot over simmering water. Place pot lid over strainer; if
there’s a lot of steam escaping, wrap foil or a damp tea towel around rim of pot and strainer.
(This can also be done in a bamboo steamer or a standard steaming setup that won’t let the
rice fall through.)
Step 4
Steam until rice is cooked through but still slightly al dente, about 15 minutes; it should have
a drier feel than normal steamed rice. Spread onto a baking sheet and let cool to room
temperature. Refrigerate until ready to use.
Step 5
Heat a large wok or well-seasoned cast-iron skillet over high heat. Pour in 1 tablespoon oil
and swirl wok to coat. Once oil is shimmering, add eggs and cook, breaking up into small
pieces, until cooked through but not browning, about 1 minute. Transfer to a plate. Wipe out
wok.
Step 6
In same wok over high heat, swirl remaining 2 tablespoons oil. Cook garlic and ginger,
tossing constantly, until fragrant and garlic begins to brown, about 30 seconds. Add white and
pale green scallion parts and cook, tossing constantly, until softened, about 1 minute. Add
rice and immediately toss to combine. Fry rice, stirring constantly, until no clumps remain
and you begin to hear some light popping sounds from the rice toasting, 2 to 3 minutes.
Step 7
Add soy sauce, granulated sugar, salt, pepper, and MSG and cook, tossing constantly, until
soy sauce is absorbed, about 1 minute. Add eggs, peas, and dark green scallion parts and
cook, tossing constantly, until warmed through and incorporated, about 2 minutes more. Add
butter and cook, tossing, until melted, about 30 seconds more.

38) How do you make a moist and flavourful banana bread?

This moist banana bread is the best I've ever tasted. It's also very easy to make
Ingredients
1 cup white sugar

½ cup butter, melted

2 eggs
1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

½ cup chopped walnuts

2 medium bananas, sliced

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well.
Combine flour, baking soda, and salt; stir into butter mixture until smooth. Fold in banana
slices, sour cream, and walnuts; transfer into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out
clean, about 1 hour. Cool loaf in the pan for 10 minutes before inverting onto a wire rack to
cool completely.

39) How do you make a classic Caesar salad?

40) How do you make a rich and comforting beef stew?

41) How do you make a flavourful and healthy vegetable soup?

42) How do you make a perfectly cooked steak?

43) How do you make a simple and satisfying pasta dish?

44) How do you make a creamy and delicious risotto?

45) How do you make a sweet and buttery caramel sauce?

46) How do you make a light and airy angel food cake?
47) How do you make a perfect omelette?

48) How do you make a tangy and flavourful salsa?

50)How do you make a classic beef Wellington?

RECIPE QUESTIONS
1. For each recipe question, start by writing out the recipe in clear and concise
instructions. Use bullet points or numbered lists to make the steps easy to follow.
2. Whenever possible, include pictures of the finished dish or any important steps in the
recipe. This can help readers understand what the dish should look like and can be a
great visual aid.
3. List all of the ingredients needed for the recipe, including any measurements or
special notes (e.g., "chopped" or "peeled and sliced"). Make sure to double-check the
ingredient list to ensure that you haven't left anything out.
4. For each step in the recipe, list the cooking method or technique being used. This can
include anything from sautéing to baking to grilling. Be sure to provide any important
tips or details (e.g., cooking time, temperature, or equipment needed).
5. When listing cooking methods, be sure to write them out in clear and concise
instructions, using bullet points or numbered lists. This will make it easy for readers
to follow along and understand each step.
6. Lastly, be sure to proofread your recipe carefully to catch any errors or typos. Make
sure that each step is clear and that the ingredient list is accurate. If possible, try
making the recipe yourself to test the instructions and ensure that the dish turns out as
intended.

1. Can you share your recipe for a classic lasagna?

2. What's your go-to recipe for a healthy and flavourful chicken stir-fry?

3. How do you make a delicious homemade pizza dough?

4. Can you share your recipe for a creamy and flavourful chicken alfredo pasta?
5. What's your secret recipe for a perfectly moist and flavourful meatloaf?

6. How do you make a hearty and satisfying vegetarian chili?

7. Can you share your recipe for a decadent chocolate cake with buttercream frosting?

8. How do you make a tangy and refreshing lemon tart with a buttery crust?
9. What's your go-to recipe for a savoury and comforting beef pot roast?

10. Can you share your recipe for a simple and delicious tomato soup with grilled
cheese croutons?