[Q]: Objective: To clean a section of metal without rusting it, you can OPTIONS:
- Use an oil based cleaning solution
- Use a water based cleaning solution
[A]: Use an oil based cleaning solution

[Q]: Objective: Adding the beads to the heart shape OPTIONS:
- Cut a long piece of copper wire, attach one end to the heart shape, then slide the beads down the wire.
- Cut a long piece of thread, attach one end to the heart shape, then slide the beads down the wire.
[A]: Cut a long piece of copper wire, attach one end to the heart shape, then slide the beads down the wire.

[Q]: Objective: Plate OPTIONS:
- Holds my food. Ball Stabs my food.
- Holds my food. spoon Stabs my food.
[A]: Holds my food. spoon Stabs my food.

[Q]: Objective: how to make spiced beef rice pilaf OPTIONS:
- Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
- Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, and six cups ginger ale, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
[A]:
Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.