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.
It’s Monday, and it’s MD1 of LL75! I’ll be reporting one day after on all F/D questions, so I wish you good luck today!
Today’s post is all about salad dressings, and there will be no mentioning of how you know if you put salad dressing on a salad, it basically doesn’t make the salad healthy. None of that. This is your food, and you can put as much dressing as you want. Enjoy!
1. Ranch takes its name from the type of establishment where it was created. In 1954, Steve and Gayle Henson opened a ranch where they served the mayo/buttermilk creation, which apparently Steve developed while working as a plumber in the Alaskan bush. Name the ranch where it was first served, near Santa Barbara.
2. While originally meaning and oil-and-vinegar dressing, French dressing today means a dressing that has what ingredient as its base, which would explain its color?
3. What company began in 1982 when its namesake founder and co-founder/author A.E. Hotchner decided to commercialize the homemade salad dressing that use to give to friends and presents?
4. What’s the base ingredient of Thousand Island dressing? Also, in which river would you find the Thousand Islands, the island chain that gives the dressing their name?
5. Meaning “Japanese-style”, what type of dressing made of soy sauce, rice vinegar, mirin, and vegetable oil is popular on salad as well as on meats like steak?
6. What signature ingredient has been edited out of this Food Network recipe?
7. What kind of figure is in the name of this salad dressing? Made with mayo, sour cream, chervil, chives, tarragon, and lemon juice, its name probably comes from a 1921 stage play starring George Arliss, and is still made today by companies including Annie’s and Trader Joe’s.
1. Hidden Valley
3. Newman’s Own
4. Mayonnaise, St. Lawrence River
7. Goddess (or Green Goddess, which was the name of the play)