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
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?
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?
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.
6. Double letter score! What’s this?
Tomorrow: I’ve got to play makeup, and I think cheeses are coming next.
2. Twix (twin bix)
4. Jack in the Box
5. Madeira wine and truffles
6. Chex Mix