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

[EX Q]: I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be good? Is there anyway to tell when this is going bad?
[EX A]: How long does a fruit and sugar mixture last?

[EX Q]: I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though is with gauging how much pasta (or barley or rice) to add to a soup and keep it at all balanced. Protein and veggies are easy since those ingredients usually do not change in size during cooking but whenever I use a starch that changes in volume while cooking I end up with a soup that is either starch heavy (too much grain or pasta) or starch light (too much veggie and protein in relation to the starch.)So my basic question is: I have a half cup of dry orzo sitting at the ready. How many cups will that half cup turn into after cooking in soup stock? I am using orzo right now but would also be interested in seeing similar information for other types of pasta and any soup-suitable grains. Any rules of thumb or ideas for different approaches would be appreciated as well.Thanks!
[EX A]: How to gauge orzo's change in volume from dry to cooked for a soup?

[EX Q]: If I wanted to cook a meal - ie chicken wings - in a baking tray evenly on both sides, instead of turning them halfway through the cooking process, could I just switch from bake to broil midway so that both sides cook evenly? This is using a conventional oven with a heating ring on the top and bottom.
[EX A]:
Bake and then Broil instead of flipping?