The Bare Basics Cooking Quiz

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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!