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 been a quick sec, but I’m back. Had an off week last week, but it’s time to return and talk about the food questions that’s plaguing the trivia people. Let’s go to the tape:
LearnedLeague precedent (LL76, MD13) – What is the name of the extract from the stomach of a young animal (particularly a calf or lamb) that contains an enzyme that causes the milk protein casein to curdle, and is therefore used in the manufacture of some cheeses?
Ugh. Didn’t get this, but I knew I knew it. Rennet is the answer, and I’ve even been to a trivia night in Columbia where it was asked that rennet is primarily used in the making of what. Disappointing not to get it. With that, I was 2 for 4 for F/D on the season.
1. Although chymosin is the main enzyme found in rennet, what other enzyme is found in rennet, which helps break down its namesake proteins into its namesake bonds? Despite the similar name, this enzyme was never an ingredient of the product once called “Brad’s Drink”.
2. Name the 19th century scientist seen here, whose contributions are important to the cheesemaking process, who was buried in 1895 in the Cathedra of Notre Dame.
3. Name the cheese seen here. The cave pictures is founded in the commune of ___-sur-Soulzon, where the blank fills in the name of the cheese.
4. Both byproducts of the cheesemaking process, name the two substances seen here, each with a one-word name.
5. According to the USDA, what two-letter grade is the highest grade given to cheeses like Monterey, Colby, or Cheddar?
6. What specific cheese feature is the result of the heterofermentative bacteria like Lactobacillus helveticus creating carbon dioxide gas?
7. Give the brand name of the processed cheese seen here. The Kraft brand known as “Cheez Whiz” has basically only ever been sold in jars, and even the cheese in “Blues Brothers” was a brand of this.
2. Louis Pasteur
4. Curds and whey
6. The eye holes in Emmental/Swiss cheese
7. Easy Cheese (or Snack Mate, which was renamed in 1984)