1. Take a knife, chop the onion with the papery skin and all.
   Take the papery skin off and the ends, then chop the onion in half. Put the cut side down to continue chopping.
2. Take the onion whole, and put it in a food processor.
   None of the above.

Even if you put it in a food processor, you need to cut the onion into pieces and remove the papery skin and ends. By running cold water on the onions halves, you can reduce the fumes that irritate the eyes.

1. Whetstone
   Sharpener
2. Honing Rod
   All of the above

All of these can be use to sharpen your knives. It's very important to keep your knives sharp because dull knives require more pressure and are more likely to slip and cause an injury.

1. Put the egg (in its shell) into the microwave for 10 seconds.
   Boil a pot of water then add eggs into it and cook for three to five minutes.
2. Boil a pot of water then add eggs into it and cook for seven to ten minutes.
   Put the egg (in its shell) into the microwave for 30 seconds.

Don't ever put an egg (with shell) into the microwave, it will explode! If you boil the egg for three to five minutes, you get a soft-boiled egg. You need a longer time for the eggs to be hard-boiled. Remember to plunge the eggs into cold water as soon as they are done.

1. Super hot
   So the pasta is firm
2. So it sticks together
   Slippery

To make the pasta ‘al dente’, literally means ‘to the teeth’ or firm to the bite. Remember that different pasta shapes will have different cooking times and fresh egg pasta will cook much quicker than dried.

1. Boil the tomato sauce and add the pasta until cooked.
   Boil enough water to cover the pasta, add salt to taste, then add the pasta and cook as directed.
2. Put pasta in a pot of water then bring both to a boil for 10 minutes.
   Put pasta in a pan and microwave it for 5 minutes.

NEVER put a pot or pan in the microwave, it will short out your microwave and possibly start a fire! Make the spaghetti as instructed above and make sure to stir within the first two minutes of cooking to prevent sticking.

1. Fry it in a pan.
   Bake it in the oven.
2. Boil water with a touch of vinegar, drop the egg in, swirl the water around.
   Broil it.

Although it seems fancy, smancy, all it takes is a pan of boiling water, a splash of white wine vinegar and a slotted spoon to make the perfect poached egg.

1. A double boiler
   A microwave
2. A broiler
   A & B

There are two easy ways to melt chocolate. You can put it in a microwave bowl and set the timer for 30-second intervals. Be sure to stir at each interval. Or you can use a double boiler and continually stir until the chocolate is fully melted.

1. Crack the eggs into a pan and scramble, add toppings.
   Separate the whites from the yolks in separate bowls, stir contents in both bowls, then add together in a pan.
2. Beat the eggs, pour into a pan, add fillings on one side, short fold, then roll onto a plate.
   Add sugar, salt and milk to the egg mixture, pour into pan and flip the entire pan once.

In addition, to make the omelette fluffy, drag the cooked portion of the egg into the middle of the pan as the rest cooks. Fold over an edge to help you roll the omelet over in the pan and then place on plate.

1. Place a potato directly on the middle oven rack and bake for 60 to 90 minutes.
   Prick potato and place on a microwave-safe plate. Test after 5 minutes in microwave, add more time if needed.
2. Prick potato. Rub skin with olive oil and salt. Wrap with aluminum and put in slow cooker for 4-5 hours on high.
   All of the above.

Plus you can wrap your potatoes in aluminum foil and put them on the grill. Potatoes are so versatile - there are so many ways to cook them.

1. Stick a fork in it, and if the juices run clear, it's ready.
   Lift the wing, if the joint is loose it's ready.
2. If the bottom is brown, it's ready
   If the neck hole is open, it's ready.

Although you might think testing the wing joint might be a good indicator, it's on the outside of the chicken and will get cooked more quickly. You won't know if the is chicken cooked all the way through.

1. Skim the fat from the drippings, and add flour to the fat to make a roux. Add rest of drippings. Season, cook and reduce.
   Buy a can of gravy and heat it up.
2. Add a bottle of beer to the drippings, cook until reduced to a sauce.
   All of the above

Heating up a can of gravy doesn't qualify as "making " the gravy, since someone else made it and you're only heating it. Although it is perfectly fine to deviate from the recipe (like adding beer), that answer doesn't fit within the basic kitchen skills category.

1. Making a vegan soup
   Preparing a chicken to be roasted
2. Making chicken stock
   Making chicken gravy

Although there are many variations in making the perfect chicken stock, this is one of the most basic ways to do it.

1. Having the rice absorb just the right amount of water
   That you never use a microwave to make it
2. A pot of boiling water is preferred over a rice cooker
   All of the above

A rice cooker usually provides an idiot-proof way to ensure your rice is light and fluffy, absorbing just the right amount of water. However, you can also be successful using a microwave or a pot of boiling water.

1. Crack the eggs on a plate and scoop out the yolks.
   Crack the eggs on a plate that has salt on one side. The yolks will move toward the salt, making it easier to remove the yolks.
2. Crack the eggs on a plate that has pepper on one side. The whites are attracted to the pepper. Simply remove the whites.
   Crack the egg and pass the yolk between the halves, letting the white drop down into the bowl underneath you.

Don't listen to old wives tales. Simply crack the egg with the blunt side of a knife, open the shell into two halves, and pass the yolk several times between the halves.

1. With the flat side of a blade
   With a garlic press
2. With your heel
   A & B

If you don't want to pay for a garlic press, then you can peel garlic cloves by crushing them lightly with the flat of a knife blade and the heel of your hand. Then dice them up, add salt and use the flat of the blade and a paddling motion to make a garlic paste.

1. The size of the chilies makes a difference.
   Whether or not you use the seeds make a difference.
2. Whether or not you use the rib of the chili makes a difference.
   All of the above

When peppers are fully grown, the size of the peppers can tell you how spicy they are; the smaller the spicier. Also the seeds, and the ribs holding the seeds, are spicier than the rest of the fruit. For a final dish with less heat, choose a different pepper, or remove the seeds and ribs.

1. Boiling
   Grilling
2. Baking
   Browning

For meat to stay succulent and juicy when it’s cooked in a stew, it needs to be sealed first by browning. This process also gives the meat a richer flavor and keeps it tender before cooking further.

1. By touch
   By sight
2. By a meat thermometer
   All of the above

There are many ways to make sure your steak is cooked the way you like it. If you do it by touch, just remember when rare, it feels soft and spongy with slight resistance. When it's well done, it feels firm and very slightly springy.

1. Dijon mustard, mayonnaise and spices
   Mayonnaise, paprika and lemon juice
2. Vinegar, oil and spices
   Sriracha, mayonnaise and ginger

A vinaigrette is a simple French salad dressing made from oil and vinegar in the basic ratio of three parts oil to one part vinegar. Then add spices like crushed garlic or lemon juice to your liking.

1. Sweep the floor daily.
   Use separate chopping boards for raw meats and vegetables.
2. Dust starting from the top down.
   Polish wood tables with a soft cloth.

Besides the above, the most important thing you can do is wash your hands before cooking or eating, and after touching raw meat.

1. When the wet surface of the pancake is completely dry
   When you're hungry
2. When it smells like they are burning
   When small bubbles appear on the pancake's surface

Flip the pancake over when small bubbles appear on the surface. Then cook for another 30 seconds or until they are golden brown.

1. Combining flour and fat (butter/shortening) with your fingers until it looks like breadcrumbs.
   Stretching dough with your fingers to make a thin-crust pizza.
2. Poking holes in a cake with your fingers then filling the holes with pudding.
   Using your thumbs to make indentations in cookies that are filled with jam.

If you ever want to make shortcrust pastries or scones, you’ll need to use a technique called rubbing in. This means taking flour and fat and rubbing it between your fingertips until it looks like breadcrumbs.

1. Butter the pan.
   Butter and flour the pan.
2. Butter and line the pan with parchment paper.
   All the above

Some people use butter, some use oil, others use a combination of that with flour or parchment paper. The main thing is to treat your pans so that the batter doesn't stick.

1. Tomato paste, water, soy sauce and beans.
   Tomatoes, garlic, oil and sugar.
2. Tomatoes, cheese, avocados and onions.
   Onions, garlic, red peppers and sausage.

Put the ingredients in a saucepan over a medium heat and cook until tomatoes have collapsed. Then season with your favorite spices. Strain the pulp and serve immediately over pasta.

1. Pitting cherries
   Preparing an avocado
2. Pitting olives
   Preparing plums

This is how you prepare an avocado. The last step is to scoop the whole avocado flesh out by running a spoon around the inside of the skin.

1. Placing it in a warm part of your kitchen.
   Placing a moist towel over it.
2. Sprinkling lemon juice on it.
   Shaking powdered sugar on it.

You can stop avocados or bananas from discoloring by sprinkling an acid such as citrus juice on them.

1. When they are cooked to an internal temperature of 165 ºF
   When they curl up tighter
2. When they look pink and opaque
   All of the above

Just to add more to that information, when shrimp form a C-shape, they are perfectly cooked. However, if you let them continue to cook, they will twist into an O-shape signifying they are overcooked.

1. You can start with a cold pan, it doesn't matter.
   When the oil starts to "pop"
2. When you add a few drops of water and it evaporates immediately
   When the oil smells like it's burning

Sauteing means to fry quickly in a little hot fat. Sprinkle a few drops of water onto the hot pan. If the water evaporates immediately, you know the pan is ready for the fat to be added and you are ready to saute your food.

1. Two ounces of pasta per diner
   Four ounces of pasta per diner
2. Six ounces of pasta per diner
   Eight ounces of pasta per diner

Every host is different, but the normal amount per person is four ounces. Usually that means a box of spaghetti feeds four people.

1. No oil, no salt
   No oil, yes salt
2. Yes oil, yes salt
   Yes oil, no salt

Adding oil to the water does nothing but coat the noodles with fat and keep them from absorbing sauce later on. Adding salt adds flavor and is the preferred technique used by many chefs.

1. Mayonnaise
   Flour
2. Lemons
   Cornstarch

Lemon juice cuts through richness and sweetness, brightens otherwise dull ingredients and underscores flavor. It also reduces the amount of salt needed to make a dish pop. Try it on your next dish.

1. Boiling vegetables
   Roasting vegetables
2. Microwaving vegetables
   Grilling vegetables

One of the basic skills you should have is the ability to roast vegetables. Whether it's root vegetables or crucifers, the result is delicious.

1. Use grated cheese.
   Use medium heat.
2. Use day-old bread
   A & B

Who doesn't appreciate cooking tips? Use grated cheese instead of sliced because it melts faster. And be sure to cook over medium heat. Then the bread won’t get too crispy before the cheese has melted.

1. Bring all ingredients to room temperature.
   Use day-old bread.
2. Only use egg yolks for the dip.
   All of the above

Fresh bread usually means you end up with soggy slices. Day-old bread cooks up better. Plus if you make French toast with only egg yolks, not the whole egg, it will taste ultra rich. Another trick is to make sure key ingredients are brought to room temperature.

1. Pour the ingredients into a cocktail shaker, and then add ice.
   Shake vigorously until condensation appears on the outside of the container.
2. Strain the liquid into a glass.
   All of the above.

This was the last question. And now that you know how to make a perfect cocktail, we hope you enjoy the rest of your day!