Are You Queen of Your Kitchen?
Do you know the best way to clean knives or how to brighten an aluminum pan? Test your knowledge here.
Question 1 of 6
What's the best way to brighten dirty aluminum pans?
|Scrub with hot water and baking soda|
|Soak in hot, soapy water|
|Soak in boiling water, buff with steel wool , and wash as usual|
Soak with 1 tablespoon of cream of tartar per 1 quart of water, boil five to 10 minutes, and wash as usual
The best way to brighten aluminum pans is to soak them with 1 tablespoon of cream of tartar per 1 quart of water, boil five to 10 minutes, and then wash the pan as usual.
Question 2 of 6
Which cast-iron cookware should you season?
|Only very old cookware (more than five years old)|
|Brand new cast-iron cookware|
|You don't need to season cast-iron cookware|
You should season all cast-iron cookware
Be sure to season all of your cast-iron cookware by washing the pan in hot, soapy water; apply a coating of Crisco or vegetable; and baking in a preheated 350-degree oven for one hour. Turn off the oven, and let the pot cool completely.
Question 3 of 6
What should you keep handy when cooking to quickly and safely put out grease fires?
|A bottle of olive oil|
|Several cups of all-purpose flour|
|A bowl of water|
An open box of baking soda
Toss baking soda on a grease fire to help safely extinguish the flames.
Question 4 of 6
Which carries more bacteria: reused kitchen sponges, or reused dishcloths?
A used dishcloth carries more bacteria than a used kitchen sponge.
|Both, sponges and dishcloths are equally filled with bacteria|
Question 5 of 6
After cutting meat on a cutting board, what's the best way to clean up?
|All of the above are acceptable|
|Wipe off with a clean sponge and rinse in hot water|
Wash in hot, soapy water, then sanitize with a diluted chorine bleach solution, and rinse again with water
After cutting raw meat on a cutting board, wash the board in a tub of hot, soapy water. Then sanitize with a diluted chorine bleach solution, and rinse again with water. Another good idea is to use one cutting board exclusively for meats and poultry preparation, and a separate devoted board for cutting fruit and veggies.
|Soak the cutting board in hot, soapy water|
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