Back to the Basics
This Italian phrase means “firm to the bite” and tells the chef you want your pasta noodles cooked but not soggy.
What is al dente?
Born and raised in Over-the-Rhine, Ronald Howes got the idea for his “Kiddie Kuisine” invention after watching street vendors use heat lamps to keep their food piping hot. He gave this name to his classic children’s cooking toy.
What is an Easy-Bake Oven?
Coca-Cola was first sold in this American state.
What is Georgia?
After witnessing the disposal of breakfast sandwiches, these two ladies trailblazed the Food Shuttle into existence.
Who are Jill Staton Bullard and Maxine Solomon?
As defined by chef Auguste Escoffier, there are five "mother sauces" of French cooking. They are béchamel, espagnole, tomate, velouté, and this sauce commonly paired with Eggs Benedict.
What is Hollandaise?
A pestle is a blunt, club-shaped object often used for crushing and grinding cooking ingredients into pastes or powders. This type of bowl is traditionally paired with it for those looking to add some bang and pop to your food.
What is a mortar?
In this state, flan is the most iconic Christmas dessert.
What is Arizona?
The fearless leader of the Volunteer Services Team.
Who is Susan Meador?
This is an example of what type of basic cut.
What is julienning?
First sold in 1946, Percy Spencer used WWII-developed radar tech to create the Radarange—the first of what modern day appliance for cooking food fast.
What is a microwave?
This state has designated blueberry pie as its official state dessert.
What is Maine?
This is the new culinary DIRECTOR at the Food Shuttle.
**must provide his name last!
Who is Mr. Maple?
Literally meaning ‘everything in its place’, which 3-word French term describes the measuring and preparation of ingredients prior to cooking.
What is mis en place?
Titanium dioxide is used to make this common condiment brighter.
What is ranch?
The birthplace of candy apples.
What is New Jersey?
This man is also known as the Food Shuttle's Executive Vice President of Agriculture.
Who is Charles Parrish?