4/20/17 – Mythology


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

As it turns out, the influence of mythology still effects us every day, which is none clearer than with new developments in the coffee front. And thus, let’s have a few questions of foods and drinks named for figures in all sorts of mythology. Enjoy!

1. What large branch of crops, whose ranks include fonio, teff, triticale, and Job’s tears, takes its name from the Roman goddess of agriculture?

2. Name the fruit seen here, also called a pitaya. Largely grown in Central America and Vietnam, this fruit is named for its shape, which is similar to the eyes of a certain creature.

Dragon fruit or pitaya with cut on white
Question 2

3. Pineapples, oranges, coconut, marshmallows, cherries, strawberries, and whipped cream are all ingredients in a fruit salad named what, a word often associated with “nectar”?

Question 3

4. Mai Tai, Zombie, Navy Grog, Blue Hawaii, and the use of the volcano bowl are in a large category of drinks often associated with what word, also the name of the first man in Maori mythology, the myth of New Zealand natives?

5. Name the drink seen here, revealed this week by Starbucks, which the Internet is imploding about. Coming in flavors including “pink powder” and “sour blue drizzle”, this drink was reviewed by the Washington Post in a post titled “Starbucks’ ___ ___ tastes like sour birthday cake and shame”.

Question 5


1. Cereal
2. Dragon fruit
3. Ambrosia
4. Tiki
5. Unicorn Frappuccino

4/18/17 – Chocolate Cake


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

I know it’s been a while, but I just had the most beautiful piece of chocolate cake you’ve ever seen, and I thought it would be appropriate to ask you some questions about it. Enjoy!

1. What fruit is used to make a Black Forest cake?

2. The Boston cream pie became the official state dessert of Massachusetts in 1996. On its way to becoming the state dessert, it defeated Indian pudding and what non-cake dessert brand, that’s named after this former structure in Whitman, Massachusetts?

Question 2

3. Popular in Australia, the chocolate cake treat seen here is named what animal “slice”? This name might be derived from how this food is often topped with sprinkles.

Question 3

4. Garash cake, made with layers of walnut meringue and chocolate cream, surrounded with chocolate ganache, is a favorite dish of what European country? National dishes from this country include banista, a eggy filo pastry, and bob chorba, a bean soup?

Question 4

5. Death by Chocolate is a trademarked phrase of what restaurant chain, an Irish-themed casual dining restaurant, also home to the Danny Boy Chicken? It’s also a favorite dining location for Butters Stotch.

Question 5

6. The frosting of a German chocolate cake will usually contain which two ingredients?


1. Cherry
2. Toll House cookies
3. Hedgehog slice
4. Bulgaria
5. Bennigan’s
6. Coconut and pecans

4/4/17 – Bacon 2


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

We had a question about allspice during the LL, but that seemed boring, so I’m skipping over to another question, thus going to the tape:

Learned League precedent (LL72, MD24): In the United States, “bacon” is made from pork belly while “Canadian bacon” is made from the loin of the pig. In Great Britain, the belly bacon is known as “streaky” bacon, while cuts that include both belly and loin can be referred to as “back bacon” but most often appear on British breakfast menus as slices known as what?

British people call slices of bacon “rashers”. They do. Something I’ve picked up from watching British shows (mind you, their game shows, not their bake-offs). It’s been a while since we had our original Bacon installment, so let’s do a sequel. Enjoy!

1. Easy Bacon, a recent meat product that pan fries in less than 2 minutes, is the brainchild of a food company started by what TV personality, who is featured on all boxes of Easy Bacon?

2. Originating in Rhode Island, the dish made with clams on the halfshell and breadcrumbs is named what, after the type of facility it was created in?

Question 2

3. Name the brand that has been edited out of this photo.

Question 3

4. The chivito, a sandwich with churrasco beef, mozzarella, tomatoes, mayo, olives, and bacon, is a national dish in which South American country?

Question 4

5. What grim name is given to thick smoked bacon, coated with caramel and/or sugar?

Question 5

6. Besides the letter V, vegetarian bacon often goes by a portmanteau where what letter fills in the blank _acon? This food is made from tempeh or tofu, and not meat.


1. Steve Harvey
2. Clams casino
3. Black Label
4. Uruguay
5. Pig candy
6. Facon (as in Fake-on)

3/31/17 – English Cheeses


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

We had another F/D question this season, so let’s check it out:

Learned League precedent (LL72, MD17): Although there are dozens of French cheeses with protected designations, what blue or white “King of English Cheeses,” made under strict specifications in the counties of Leicestershire, Derbyshire, and Nottinghamshire, is among the relatively few English cheeses to enjoy certified legal protection?

This question would end up being my third (and last) F/D miss for the season, as I guessed the answer to Question 1. I’ve certainly heard of Stilton, but would have no sureness. Anyway, let’s ask the questions!

1. What cheese, pictured here, finishes this quote by George Orwell? “Then there are the English cheeses. There are not many of them but I fancy Stilton is the best cheese of its type in the world, with ___ not far behind.” In the Cheese Shop sketch by Monty Python, this cheese shares its name with the shopkeeper.

Question 1

2. The seeds of the achiote tree seen here create what orange-red condiment/food coloring, which is used to color British cheeses like Gloucester, Chesire, and Red Leicester, as well as our Colby cheese.

Question 2

3. What word follows Beenleigh, Buxton, Cornish, Harbourne, Oxford, and Shropshire to complete the names of British cheeses?


4. Seen here is the logo for what brand of supermarket cheese, the most popular cheese brand in the UK?

Question 4

5. Seen here is a cheese made in Riseley, Berkshire made from unpasteurized Guernsey milk. What name is given to this cheese, as this cheese was originally made using Guernsey cows owned on the Duke of Wellington’s estate?

Question 5

6. What village name near Somerset has been edited out of this team crest?

Question 6

Have a great weekend! Go Gamecocks!


1. Wensleydale
2. Annatto
3. Blue
4. Cathedral City
5. Waterloo
6. Cheddar

3/30/17 – Ends with “X”


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Hi everybody! So, it’s been a couple of weeks, and now LL72 is finished! My summary:
1. 105/150 correct answers
2. 8/11 on Food/Drink
3. 6-15-4
4. 23rd of 26
5. Stay in A

There’s no doubt 5CT has made my F/D score stay high, and I’m thankful for this site everyday. I hope your season went the way you wanted, and if not, I hope you’re crafting your strategy for LL73!

Um, we had some food questions a while back, so let’s go to the tape:

Learned League precedent (LL72, 13) – A cornerstone of French cuisine is what thickening agent for basic sauces, first made by cooking flour and butter together until a brownish tint was obtained? The recipe remains the same today, though the desired color can vary.

Week 1 of Five Course Trivia covered the mother sauces of France, and it payed off today (Question 2). Roux was right, and since I don’t really want to talk about flour/butter combos, how about foods that end with X, thus completing the “extremities that end with X” series. Enjoy!

1. What mixture is shown in the dish seen here?

Question 1

2. What treat made by Mars takes its name from a portmanteau derived from having a pair of biscuits used to make them?

3. A type of mustard sauce, hovmästarsås, literally translating as maitre d’s sauce and seen here, is a sauce that almost always accompanies what dish?

Question 3

4. Since 2003, what restaurant chain has been the owner of Qdoba Mexican Eats restaurant chain?

5. Name either ingredient found in Sauce Perigeux, named after the southwestern French city. One ingredient is a wine that is not French, and the other ingredient often comes in a variety named for Perigord, a Perigeux subunit.

Question 5

6. Double letter score! What’s this?

Question 6

Tomorrow: I’ve got to play makeup, and I think cheeses are coming next.


1. Mirepoix
2. Twix (twin bix)
3. Gravlax
4. Jack in the Box
5. Madeira wine and truffles
6. Chex Mix

3/14/17 – Pie! 2


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Happy Pi Day everyone! I missed it last year, but today, we’ve got some pie questions on the day itself. Enjoy!

1. Also called pre-baking, what term is given to the process of baking a pie crust without the filling?

2. Also called sour cherries, what kind of cherry is most often used to make a cherry pie?

Question 2

3. Popular in the UK and the American South, the rhubarb pie is a pie made with the namesake vegetable. What fruit is often added to the pie in a popular variant? The fruit is also used to make an Eton mess.

4. Name the variety of pie seen here, with a filling made light and fluffy with stabilized gelatin and beaten egg whites.

Question 4

5. Popular in the Pennsylvania Dutch area, what rhyming pie seen here is made with molasses and bread crumbs?

Question 5


1. Blind baking
2. Morello
3. Strawberries
4. Chiffon pie
5. Shoofly pie

3/10/17 – Dipping Sauces


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

The F/D questions have been coming in hot, so let’s go over another one.

Learned League precedent (LL72, MD12) – The pungent odor and hot taste of what condiment, an essential ingredient in cocktail sauce and a Bloody Mary, is due to a substance called sinigrin that, when broken down by enzymes, liberates a volatile oil containing sulfur? The condiment is prepared from its namesake root vegetable, a member of the crucifer family (which also includes wasabi, turnip, cabbage, and mustard).

I was SO CLOSE to putting down Worcestershire sauce. I knew that a Bloody Mary was vodka, tomato juice, and Worcestershire sauce, and so I almost put it down. Luckily, I read the question a little closer, and saw the cocktail sauce part and the “includes a namesake vegetable” part, which got me the right answer. Now, I’m 4 for 6.

In honor of cocktail sauce, here’s a few more questions about dipping sauces. Enjoy!

1. Besides lump crab meat, what’s the other main ingredient in crab dip?

2. What vegetable, which is sometimes include in guacamole recipes, was shut down by Barack Obama in a 2015 tweet in response to a New York Times recipe, stating “respect the nyt, but not buying [this] in guac. onions, garlic, hot peppers. classic.”?

3. Name this sour cream dip seen in Eastern Europe, similar to crème fraîche and often used on blini. Also, it’s the last name of the Czech composer of the operas The Bartered Bride and The Brandenburgers in Bohemia.

Question 3

4. Name the brand that has been edited out here.

Question 4

5. Tough question, but here it goes: name the bar in downtown Buffalo, New York, founded in 1935, which starting in the 1960s became associated as being the inventors of Buffalo wings, and subsequently buffalo sauce, made with Frank’s RedHot sauce and butter?

6. In 2011, Heinz started releasing these cutting edge technology ketchup packets. Name the two words that have been colored yellow and blue in this picture.

Question 6


1. Cream cheese
2. Peas
3. Smetana
4. Marzetti
5. The Anchor Bar
6. Dip & Squeeze