5/23/2016 – Steak

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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.

Guys, LL69 starts in 2 days! Are you ready? Before MD1, make sure you take some time to go through the archives here at Five Course Trivia to brush up.

Until we face a new edition, let’s talk about steak. Enjoy!

1. Name the USDA-approved word blocked out of this diagram.

Q1Steak
Question 1

2. Although an American creation, a steak that has been tenderized by pounding, coated with flour, and browned on both sides SOUNDS like it would be from which country, judging from name alone?

3. Name the dish seen here, a fillet steak coated with pate and duxelles, wrapped in puff pastry then baked.

 

Q3Steak
Question 3

4. As its name dictates, the French dish steak au poivre is steak served with what ingredient?

5. What cut of steak is gotten from the red region of this diagram? An average steer only provides 500 grams of this cut.

Q5Steak
Question 5

Learned League precedent (LL61, MD5) – Give the name of the dish, a seared and roasted tenderloin steak usually served with a bearnaise or other wine sauce, which is typically ordered for a table of two. It was created in the 1820s by the personal chef of a French diplomat and rhetorician of the modern Romantic school.

Further reading: Beef.org thought it’d be cool to provide beef trivia on their website.

Tomorrow: In the last edition before the new season, we’re looking at the Coca-Cola Company. Let’s see the world sing now.

ANSWERS BELOW:

1. Choice
2. Switzerland (it’s a Swiss steak)
3. Beef Wellington
4. Pepper / peppercorn
5. Filet mignon
LL. Chateaubriand

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