For the same reason that you should have a separate cutting board for meat and vegetables: to prevent cross-contamination. Cross-contamination occurs when juices from uncooked foods come into contact with safely cooked foods, or other raw foods that don’t need cooking like fruits and vegetables. Those juices contain harmful bacteria that could make you sick if consumed! Disclaimer: All the other answer options are fake.

The answer is... all of the above. And that’s why we love the Maillard reaction. Thank you, Louis Camille Maillard!

Some of us LOVE a good medium-rare steak, but undercooked meat can cause serious illnesses, including but not limited to Salmonella, Campylobacter, E. coli O157:H7, and Listeria Monocytogenes. That's why it’s important to make sure that the meat you’re cooking reaches a minimum internal temperature (use a meat thermometer!) of at least 65°C for whole meats and 70–75°C for ground meats.

Sorry, germs don't feel any sort of moral obligation to count to 5 before pouncing on the doughnut you dropped on the ground. Scientific experiments have concluded that bacteria will attach to food AS SOON AS it touches the floor.

Technically chocolate doesn’t expire. Some ingredients used to make chocolate can make it “expire”, like fat blooms, sugar blooms, expired or overheated milk, or added flavourings that have gone bad. But cocoa butter itself is incredibly shelf-stable - unopened chocolate stored in a cool, dry place can actually last for a decade or longer. The white or greyish film that you see is what happens when cocoa butter fats separate from the cocoa. While it may not look appetising, it is still safe to eat.

You might have heard some people say that the shiny side should be facing your food to reflect more heat on the item being cooked, while others say the shiny side should face up for the same reason. Who is right? Here’s the fact: neither!

Aluminium foil has a shiny and dull side because of how it’s made – two layers of foil are pressed together and milled (put under heat and pressure) at the same time because a single layer would break. The ‘shiny’ side is the side that didn’t touch another sheet of metal. Coming back to our question, both sides are equally effective at heating your food. So just choose whichever side you prefer. It makes no difference.

The float test is a common method for determining the age of a fertilised chicken egg, but it’s also handy to judge whether an unfertilised egg is fresh or not.

Fresh eggs will sink. If the egg tilts upwards or even floats, then it is old, but this doesn’t tell you whether the egg is good or bad. The floating happens because eggshells are porous – so as the egg ages, the small air pocket inside it grows larger causing the egg to float.

You should aim to maintain the temperature at 1.7-3.3°C. This temperature range is as close as you can get to freezing without actually freezing all your food. At 4°C, a lot of harmful types of bacteria can begin multiplying rapidly.

All the answer options are part of the 4 steps. But first and foremost, keep your hands clean before handling any kind of food! You can use hand sanitisers, but the best way is to wash your hands with soap for 20 seconds (about 3 rounds of the “Happy Birthday” song) then rinsing thoroughly with water.