1. 32 degrees Fahrenheit
   50 degrees Fahrenheit
2. 100 degrees Fahrenheit
   212 degrees Fahrenheit

There are just a few basic steps between you and a pot of boiling water. All you need to reach a full boil - or just a few bubbles breaking on the surface - is a pot, some water and the right temperature: 212 degrees Fahrenheit.

1. The food will brown on top.
   The food will melt.
2. The food will sear on one side.
   The food will steam instead of brown.

Sautéing requires high heat and minimal fat to get that nice brown doneness on your food. Its name literally means, "to jump," and that's what you should expect from food during the sauté process. There should be at least a half-inch between each piece of food in the pan.

1. Blanch the greens in oil
   Put the greens in the freezer
2. Rub the greens with olive oil
   Soak the greens in a bowl of ice water

Reviving wilted produce is as easy as putting them in a bowl of ice water and letting them soak for about 30 minutes. Through the process of osmosis, your lettuce will rehydrate and crisp back up.

1. Place the pan under a hot broiler
   Put it in the dishwasher
2. Scrub it with a few pinches of salt
   Soak the pan in soapy water overnight

Water can cause your cast iron pan to lose the non-stick coating you've worked so hard to build up - and if it sticks around, it can cause your pan to rust. For hard-to-remove stuck-on food bits, scrub your pan with a few pinches of kosher salt, paper towels and a little elbow grease.

1. Grip the edge
   Grip the handle
2. Hold the point
   Pinch the blade

Pinching the blade of a chef knife gives you the most control of the blade for both speed and safety. This grip, "choking up," also helps keep your hand and arm from getting tired as quickly.

1. Add 1/4 cup additional butter
   Reduce the amount of butter by 1/4 cup
2. Add 1/4 teaspoon of salt per stick of butter
   Reduce 1/4 teaspoon of salt per 1/2 cup of butter

You don't know how much salt is in salted butter because it varies by brand. Unsalted butter allows you to control the exact amount of salt that goes into your baked goods. Unsalted and salted butter may be used interchangeably, but with one small tweak to your recipe: how much salt you add. If you're substituting unsalted butter with salted butter, reduce the amount of salt you add by 1/4 teaspoon for every 1/2 cup of salted butter and vice versa.

1. It's actually one of the Mother sauces.
   Sweetening a sour sauce
2. Thinning soups and sauces
   Thickening soups and sauces

A roux is nothing more than flour and fat, in equal parts (by weight), combined and browned over low heat. There are three types of roux, white, blond and brown, and all are used in gravies, soups and sauces for their thickening power. Short on flour? You can substitute cornstarch.

1. 1 cup of water to 1 cup of sugar
   2 cups of water to 1 cup of sugar
2. 3 cups of water to 1/2 cup of sugar
   4 cups of water to 1 cup of sugar

Whip up a quick simple syrup by simmering 1 cup of sugar in 1 cup of water, over medium heat until the sugar has dissolved. This sweet syrup can be stored in the fridge for up to 2 weeks.

1. The amount of each ingredient needed
   The fat content
2. The number of calories per serving
   The number and size of servings

In the kitchen, a "yield" is the amount of food you'll have when you've finished cooking it. For example, your favorite muffin recipe may yield 12 oversized muffins or 24 regular ones.

1. Brush or toss it with citrus or vinegar
   Store it in an airtight container
2. Store it with the avocado pit
   All of these will do the trick.

Browned avocado flesh is the result of oxidation and can be blamed on leaving your avocado exposed to the air for too long. Keeping it in an airtight container and sealing with plastic wrap will help slow that process, as will storing it with its pit to reduce how much surface area is exposed or tossing your avocado with an acid like lime or lemon juice.

1. About an ounce
   About 4 ounces
2. About 12 ounces
   About 18 ounces

About 4 ounces of dry pasta will make two cups of cooked, which is enough for two servings. Measuring long pasta, like linguine? Measure a bundle with a diameter of a quarter to get the same yield.

1. Fluid ounce
   Tablespoon
2. Teaspoon
   Thermie

A teaspoon is a unit of measurement commonly used in cooking and baking, and is typically abbreviated as 'tsp.' One teaspoon is approximately 5 ml.

1. 10 percent faster, actually, than thawed chicken
   50 percent longer than thawed chicken
2. There'll be no difference.
   You should never cook frozen meat or poultry.

Remember: cook times will increase when you don't thaw ahead of time. In fact, it will take approximately 50 percent longer than the recommended time for fully thawed or fresh meat and poultry when that meat is not thawed.

1. Bell peppers
   Carrots
2. Celery
   Onion

Traditional mirepoix is composed of one part carrots, two parts onion, and one part celery. The mixture is sautéed in butter or oil, and it's used as the foundation for everything from soups and stews to braises and sauces. It's called "soffritto" in Italian dishes.

1. One day
   Two days
2. Four days
   About a week

The 2/4 rule for leftovers is your guideline for avoiding foodborne illness. They may be cooked, but leftovers can make you sick if they sit out too long. All leftovers should be stored and refrigerated within two hours and eaten within four days.

1. About 0 to 32 degrees Fahrenheit
   About 32 to 40 degrees Fahrenheit
2. 98.6 degrees Fahrenheit
   165 degrees Fahrenheit

For the best food safety and storage, refrigerators should be kept at about 32 to 40 degrees Fahrenheit. Generally, the door shelves are the warmest spot in the fridge. Freezers need to be much colder, down to 0 degrees Fahrenheit or below.

1. Béchamel
   Espagnole
2. Hollandaise
   Rainbow

French Mother sauces are used as a foundation for other savory sauces. There are five main sauce preparations known as the classic five French Mother sauces, including Béchamel, Espagnole, Hollandaise, Velouté, and tomato-based sauces. Rainbow sauce, on the other hand, is a dessert sauce typically made with pineapple, candied cherries, apricot, citrus, pears and pistachio nuts.

1. 1 tablespoon oil to 4 tablespoon vinegar
   1 tablespoons oil to 1 tablespoon vinegar
2. 3 tablespoons oil to 1 tablespoon vinegar
   3 tablespoons oil to 3 tablespoons vinegar

The standard ratio of oil to vinegar is three parts oil to one part vinegar when making this salad dressing, although you can add a little less or more vinegar depending on your tastes and needs. The most effective way to emulsify your dressing is in a blender. Don't forget the salt, pepper and herbs!

1. 1 to 3 days
   3 to 5 weeks
2. 3 to 5 months
   Up to a year

Raw and in the shell, eggs can be kept for quite a long time - as long as three to five weeks - if you keep them refrigerated. Refrigerated raw egg white and yolks, though, can only be used for a few days before going bad.

1. Blanch them
   In the microwave
2. Use a butter knife
   Use a food processor

Blanching tomatoes is the key to easy skin removal. Bring a pot of water to a boil. Add the tomatoes into the boiling water. Remove them when the skin begins to peel, after about 30 seconds, and cool them down in a bowl of ice water for a few minutes. Once they cool, you'll be able to peel them with your fingers.

1. Add a slice of apple to its container
   Add a slice of bread to its container
2. Microwave it
   All of these methods will soften it.

First, be sure you're storing your sugar in an airtight container. Storing brown sugar with a few slices of apple or a slice of bread helps to soften a hard lump overnight. But for those who didn't plan ahead, microwave hard brown sugar in a bowl covered with a damp towel - just 20 seconds should do the trick (and not melt the sugar).

1. It's chalky and gritty.
   It's crunchy, with a white center.
2. It's firm, with a bite.
   It's soft and a little mushy.

Pasta's not the only thing cooked to al dente - you can also describe vegetables and rice this way. Look for a firm but chewy bite that's more meaty than mushy.

1. To cool off the baked potato
   To give the potato a crisp skin
2. To give the potato shape as it bakes
   To let the steam escape as it bakes

To poke or not to poke your potatoes? Unpoked baked potatoes run the risk of exploding - it's because of how much water is in a potato. The high baking temperatures turn that water into steam, which the potato's sturdy skin traps. Too much steam build up, and the risk of busting open rises. It also helps the potato stop "squealing" during baking.

1. Below 100 degrees Fahrenheit
   115 to 120 degrees Fahrenheit
2. 125 to 130 degrees Fahrenheit
   165 degrees Fahrenheit

Meat cooked to a rare doneness should have an internal temperature of about 125 to 130 degrees Fahrenheit. To gauge meat's doneness without a thermometer, try learning the touch test.

1. A honing rod
   A sharpener
2. A whetstone
   Any of these can be used to sharpen a knife.

Sharpening or "honing" knives requires the right tool for the job, but there's more than one way to get the job done. A honing rod, a sharpener or a whetstone can all be used to hone your knives.

1. Compost it
   Flush it down the toilet
2. Pour it down the kitchen sink drain
   Throw it away with the regular trash

The thing about used cooking or frying oil is where to put it when you're done. Hands down, the worst thing you can do with your oil is to pour it into your pipes. Pour it into a resealable container, allow it to cool and solidify, and toss it in with your regular trash, and if there's an opportunity to do so near you, used cooking oil can be recycled. Always allow hot oil to cool before tossing.

1. Only about 1 quart
   Between 2 to 3 quarts
2. Between 4 to 6 quarts
   Between 4 to 6 gallons

Always follow the instructions on the package. But in general, you'll need to prep 4 to 6 quarts of water for every one pound of dry pasta you're cooking. Add the pasta, stir, and return to a boil.

1. It's never okay to store butter that way.
   About a week or two
2. Overnight, by accident
   A few hours, just to soften it

Because it has a lower water content than other dairy products, pasteurized butter is less susceptible to bacterial growth and safe at room temperature when it's kept in an airtight container. It may begin to develop a rancid flavor after about a week or two. Above 70 degrees Fahrenheit, all butter should be refrigerated.

1. In a cold pan
   In a hot pan
2. In a warm water bath
   Under the broiler

Pan searing is a technique used to brown a piece of food over high temperatures, causing the sugars in the food to caramelize and the proteins to brown. It's typically something you'd do with meat, poultry or fish.

1. Brown rice syrup
   Honey
2. Molasses
   Sugar

It's true; honey doesn't go bad. It can, though, with time and temperature, become cloudy and thicker, which can be cured by placing the jar in a pan of warm water.

1. With baking soda
   With lemon
2. With vinegar
   Soap it up

The material your cutting board is made of will dictate the best way to clean and disinfect it. When it comes to wood, stay away from detergents that can dry them out as well as soaking, which can cause it to warp or crack. Stick with acids such as vinegar or lemon, and scrub away particles with baking soda.

1. At room temperature on the counter
   In a bath of hot water
2. In the refrigerator
   Outside, or in the garage

Thawing meat and poultry in the refrigerator is the safest way to go, although it's the most time-consuming method. In fact, meats stored this way can be refrozen without cooking them first. Slightly quicker is to submerge the frozen turkey in cold tap water - and expect it to take about 30 minutes per pound. In a rush? Frozen meat and poultry can be thawed in the microwave, too.

1. Butane gas
   Ethylene gas
2. Methane gas
   Water vapor

Known gas releasers such as avocados, bananas and tomatoes emit a natural gas called ethylene, which is actually a hormone they produce. Storing them around other fruits and vegetables that don't produce the gas can make that produce turn soft and spoil faster than usual.

1. Raw egg and vinegar
   Raw egg and water
2. Egg white and vinegar
   Egg yolk and vinegar

You need a whole raw egg and a tablespoon of water when making an egg wash. Whisk until smooth, and brush on top of breads and pastries to give them a glossy look.

1. With a few ice cubes
   With baking powder
2. With hot water
   With vinegar

All a garbage disposal needs to be clean and odor-free is nothing more than water - cold water and ice cubes, to be exact. The ice will knock any debris loose while running cold water flushes any leftover food down the drain.