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QUIZ START

#1. How can you stop cut apples from turning brown in a lunchbox?

Coat them in sugar

Toss them in a tiny bit of lemon juice or saltwater

Wrap them in tin foil

Leave them in the sun

The acid in the lemon juice (or the salt) stops the natural enzymes in the apple from reacting with oxygen, keeping them crisp and white.

#2. Can you safely refreeze meat that has been fully thawed in the refrigerator?

Yes, as long as it was thawed safely in the fridge and not on the counter

No, it will explode in the freezer

Yes, but only if you boil it first

No, you can never refreeze meat

Because the fridge kept the meat out of the “Danger Zone,” the bacteria count is still low. (Note: The texture might become slightly drier due to moisture loss).

#3. Which of these common vegetables should NEVER be stored in the refrigerator?

Bell Peppers

Carrots

Broccoli

Whole Tomatoes

The cold temperature irreparably damages the cellular structure of tomatoes, turning their flesh mealy, mushy, and destroying their flavor.

#4. How can you tell if your baking powder has expired and lost its lifting power?

Look at the color

Bake a whole cake to test it

Smell it

Mix a spoonful into a bowl of hot water to see if it foams and bubbles vigorously

Baking powder reacts to heat and moisture. If it doesn’t immediately fizz in hot water, it is dead and will leave your baked goods flat and dense.

#5. If you accidentally over-salt a soup, how can you help save the dish?

Drop in a peeled, raw potato to simmer

Stir in baking soda

Boil it rapidly

Add more salt

The starchy potato acts like a sponge as it cooks, absorbing some of the liquid and the excess salt along with it.

Finish