1) Why should you wait till the water is boiling before adding salt?
2) If you want to thicken your food, should you have your lid on or off?
3) How do you check to see that your pasta is done?
4) What two tools will you need to get it out of the pot (think when checking and when draining)?
5) What is the proper name for the drainer or strainer?
6) Do you rinse pasta or not?