Ingredients - Kitchen

Question 1

Farro

Answer 1

An ancient wheat grain.

Farro is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). People eat it plain, and often use it as an ingredient in salads, soups, and other dishes.

Question 2

Fennel

Answer 2

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.[2] It is a hardy, perennial herb with yellow flowersand feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Question 3

Risotto

Answer 3

Risotto /rᵻˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy.

Question 4

Rice

Answer 4

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia.

Question 5

Merguez

Answer 5

Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic.

Merguez (Arabic: ﻤﺮﻛﺲ‎‎) /mɛərˈɡɛz/ is a red, spicy mutton- or beef-based fresh sausage from North African cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century.

Question 6

Ciopino Sauce- Water Grill

Answer 6

Tomato

White WIne

Lobster Stock Broth

Fennel

Chili Flakes

Pernod

Question 7

Pernod

Answer 7

France- Pernod is actually a successor of absinthe, the potent liquor popular in the 19th century. The exotic bouquet, when tasted neat, is potent and bittersweet; with the addition of water, it turns milky-opaque and has a long, licorice-like finish.