Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?

Output: Can heavy cream be frozen?


Input: Consider Input: So I usually buy irradiated beef. From what I understand, the beef is packaged, sealed, and the absolutely blasted with radiation. I'm a nuclear engineer for a living, so I know that most things tend to die when exposed to the levels of dose that this beef is subject to. Normally food spoils by having bacteria and mold and such munch away on it, but here, all of that should be dead.If its perfectly sealed away, and there's nothing living inside the package, how can it spoil?

Output: How does irradiated beef spoil?


Input: Consider Input: I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden cooking tools?Are there reasons not to use a certain type sometimes? For example, is it unsafe to use wooden tools with raw meat in stir fry?


Output: Utensil materials - plastic, metal or wooden?