6/1/17 – Spelling Bee Foods


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.

Today is the finals of the National Spelling Bee! A big event for me, and I’m currently watching the prelims as we speak. We’ll talk about choux tomorrow.

I’ll give you the definition, language of origin, picture, and year a food appeared in the Bee, and you have to SPELL it. Take notes while you work. Unlike many words in the Bee, these are words that are way more likely you’ve seen on a menu.

1. A flat bread roll topped with chopped onions. Based on a Polish place name. 2015.

Question 1

2. A spicy Cajun stew made with vegetables and seafood. From Louisiana French. 2015

Question 2

3. An Italian dessert made of whipped and heated egg yolks, sugar, and Marsala wine, served hot or cold. From Italian. 2015.

Question 3

4. Especially in New Mexico, a deep-fried pastry, typically square, eaten with honey or sugar or as a bread. From German origin, to Spanish, to American Spanish. 2015.

Question 4

5. A medium dry sherry. From Spanish, based on a Spanish place name. 2014. (Also, appears in the name of a Poe short story)

Question 5

6. Cold cooked meats collectively;  a store selling cold cooked meats. From French. 2014.

Question 6

7. A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks. From French. 2014.

Question 7

8. A type of dumpling eaten especially in Jewish households during Passover. From Yiddish. 2013, and was the winning word.

Question 8


1. Bialy
2. Étouffée
3. Zabaglione
4. Sopapilla
5. Amontillado
6. Charcuterie
7. Veloute
8. Knaidel

3 thoughts on “6/1/17 – Spelling Bee Foods

    1. I don’t doubt that. #8 seems to have a couple of other spellings as well. The spellings provided in the answers were the ones that were used in the Bee, so any complains I will forward to Dr. Bailey.


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