Compositions and methods for accurately characterizing immune reactivity to food allergens have been developed, in which test surfaces that incorporate different food antigen preparations derived from the same food into individual test sites are provided. Such coated surfaces can be produced using raw and cooked foods. The use of a panel of such test surfaces to characterize specific IgG, IgA, and/or C1q binding provides improved sensitivity and accuracy in determining immune reactivity and response to specific foods.