Allergies
I may be nuts, but I’m Technically a Legume
What is a peanut?
This Top Chef toque hails from Elizabeth, NJ
Who is Tom Colicchio?
This country is prized for its White Truffles
What is Italy?
Searing meat does not do this, despite common belief.
What is seal in the juices?
This gas causes dough to rise during fermentation.
What is carbon dioxide?
Jumbo is no oxymoron when it comes to this crustacean.
What are Shrimp
This Spanish born chef founded World Central Kitchen, to support relief from natural disasters.
Who is Jose Andres?
Ghee is clarified butter commonly used in this cuisine.
What is Indian?
Cooking food in vacuum-sealed bags in a water bath is called this.
What is sous vide?
Gluten is a combination of these two proteins.
What are gliadin and glutenin?
Issues with this enzyme can result in moooo problems.
What is Lactose?
This chef defined American Cooking at the French Laundry
Who is Thomas Keller?
This is the largest fish consuming nation in the world.
What is China?
This dry-heat method involves high heat from above.
What is broiling?
The safe internal temp for cooked poultry in Fahrenheit.
What is 165°F?
Latest edition to the classified allergies, open....
What is Sesame?
This chef is proven for prime time, with an attitude and the Michelin stars to back him up.
Who is Gordon Ramsey?
Kimchi, a fermented side dish, hails from this country.
What is Korea?
This classic French term means "to set up" or prep ingredients.
What is mise en place?
This process slows enzyme activity and microbial growth in food.
What is refrigeration?
I can be found in einkorn, barley, bulgur, emmer & Soy
What is Gluten?
This chef has hold 4 stars in the NY Times for over 3 decades at Le Bernadin, breaking the proevious record of Lutece.
Who is Eric Ripert?
Mole sauce is a staple in this country's cuisine.
What is Mexico?
The Maillard reaction is responsible for this in food.
What is browning or flavor development?
This temperature range (40–140°F) is known as this for bacterial growth.
What is the temperature danger zone?