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.
Before the Thanksgiving break, we had a F/D question, so let’s review:
LearnedLeague precedent (LL75, MD6) – The name of what Swiss dish, whose batterie de cuisine includes a caquelon, a réchaud and probably some fourche à longue tige, comes from the French for “melted”?
Researching for this website helped me learn that “fondant” was also derived from the French for melted. I had never heard of these French words, but it still felt like fondue. Plus, I had to include a fondue question in my Swiss day. I’m now 2 for 3 for the season.
Also, some translations:
-Batterie de cuisine = The apparatus or set of utensils for serving or preparing a meal.
-Caquelon = a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot
–Réchaud = a portable electric appliance for heating or cooking or keeping food warm.
-Fourche à longue tige = Literally, “long stemmed fork”
Today, let’s ask some questions about other foods that are melted. Enjoy!
1. Traditionally, what bread is used on a patty melt sandwich?
2. Invented in Paris in the 1850s, name the melted chocolate and cream mixture often used to coat desserts, whose name is French for “jowl”.
3. Name the dish seen here, made with melted cheese and served on toasted bread, is not from the place its name indicates, nor made with any meat, including the one in the name of the dish?
4. What word has been edited out of this photo?
5. Piedras Negras, a city in the state of Coahuila, and is found over the border of Eagle Pass, Texas, is the birthplace of what dish, which was named for the matire d’ of a hotel in the Mexican city in 1943?
3. Welsh rabbit (or Welsh rarebit)
5. Nachos (named for Ignacio Anaya)