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 last day of LL78! I hope you’ve landed where you wanted this season. And if you didn’t, I bet next season has questions you’re going to know.
So, I have a full time job now! I work as the assistant to the graduate advisor in the Languages department at USC. And while that is exciting, it did take a hit of trying to post food trivia at 11:30 am. But, that can’t deter me too much. We did have food questions this LL78, and I still mean to do the recaps. Let’s move into it now:
LearnedLeague precedent (LL78, MD7) – What nickname (usually for a male) is also used as a term for the well-marbled primal cut of beef from the neck, shoulder blade, and upper arm? In the 19th century, the word was commonly used as a slang term for any food.
We’ve covered diagrams of animals before, and the meat cut that shares its name with a guy is chuck. With that, I’ve gone 2 for 2.
Since I’m not feeling writing questions about beef, here’s a few questions about foods that are so popular, we are naming our children them. Enjoy! Bonus points if your actual first name is one of the following answers.
1. Barack, another well-known name, is a Hungarian apricot form of what kind of alcohol, which is usually enjoyed in a sifter?
2. Name the cheese seen here, named after the Wisconsin town where it was first made in 1885?
3. A Salade niçoise, a salad from the French city of Nice, usually consists of tomatoes, hard-boiled eggs, anchovies, capers, and what other central ingredient?
4. The meat seen here is named for what city of 1.5 million people?
5. What food has been obscured in this book cover?
6. Boldo, chervil, epazote, hyssop, lovage, rue, and woodruff are all examples of what type of culinary item?
7. Besides Scotch whisky, what is the main ingredient of the Scottish liqueur Drambuie, which give it its color?
Good luck today!