Welcome back, everyone, to Road Trip Trivia. I am your host, Allie Lane. And today's game is All Request Thursday. This one is going out to Jamie and Evan. Jamie sent in her request for chef and bartending trivia and I am happy to oblige thank you so much for sending that in Jamie so chef and bartending trivia 10 questions here we go all request trivia question number one what does the French culinary term mise en place mean what does the French culinary term mise en place mean? Question number two, what classic cocktail is traditionally made with gin, vermouth, campari, and a garnish of orange peel? What classic cocktail is traditionally made with gin, vermouth, campari, and a garnish of orange peel? Question number three, which chef is credited with popularizing molecular gastronomy in modern cuisine? Which chef is credited with popularizing molecular gastronomy in modern cuisine? Question number four, what does the term neat mean when ordering a drink? What does the term neat mean when ordering a drink? Question number five what is the highest honor a restaurant can receive from the michelin guide what is the highest honor a restaurant can receive from the michelin guide question number six what cocktail was named after a district in new york city and traditionally contains rye whiskey sweet vermouth and bitters what cocktail was named after a district in new york city and traditionally contains rye whiskey sweet vermouth and bitters question number seven what kitchen tool is used to check the internal temperature of cooked meat for food safety what kitchen tool is used to check the internal temperature of cooked meat for food safety question number eight what is the name of the layered shot made with coffee liqueur irish cream and orange liqueur what is the name of the layered shot made with coffee liqueur irish cream and orange liqueur question number nine what cooking technique involves sealing food in an airtight bag and cooking it slowly in a water bath What cooking technique involves sealing food in an airtight bag and cooking it slowly in a water bath? Question number 10. What piece of bartending equipment is used to strain ice and ingredients