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.
This week is Guest Week here at FCT, and I’m inviting friends and supporters of the site to craft some of their own questions! Today, we have Emily Brand, an account coordinator from Indianapolis. Everything after this point was written by her. Enjoy!
1. There are three different cooking methods of producing meringue that produce slightly different results, all named after countries. Name them.
2. This meringue dessert, named for a famous ballerina, originated on the other side of the world. It is often topped with clotted cream and passion fruit. What is this dessert?
3. What is the more common name of the meringue-topped dessert “Norwegian Omelette”?
4. The iteration of this dessert, generally considered to be Southern, is topped with an uncooked meringue, baked, and served warm. What is this dessert?
5. Which cookie-like dessert is often constructed from a counter-intuitive style of meringue?
Thanks again to Emily for crafting today’s questions! Well, that’ll do it for Guest Week, and once again, I want to thank all five of our guest writers that are now all officially friends-of-the-show. And on Monday, we got back to our regularly scheduled program with yours truly writing the questions. I’m already looking forward to our 4th Quarterly Guest Week about 3 months from now!
1. Swiss, Italian, French
3. Baked Alaska
4. Banana pudding