Last Call for Food (aka The Showstopper)

Hello everyone! The last post on Five Course Trivia was March 2019, so it’s been a minute. I hope you’ve been well and have had an uneventful time!

I’ve come to 5CT to announce two things. The first is that on January 6th, the MiniLeague “A Feast of Food and Drink” appears on LearnedLeague, and I am the editor of it! It is going to be an extremely fun league, and the contributors to the MiniLeague include folks who contributed to 5CT, including Ben, Choyon, Jeremy, and Victoria. Registration closes on January 2nd, and if you are a member of LL, I certainly hope you’ll join us.

And now that I’ve been given the opportunity to write a food/drink ML on the flagship website, I think this seems like a destined finale to Five Course Trivia. And what a run it was! Between 2016 and 2019, we had nearly 400 posts of at least 5 questions, covering the food world from Alcohol Logos to “ZZ” Foods. The work I’ve put in at the website is some of the greatest work I’ve done, and I’m still very proud of everything I did.

And it seems I’ve grown since we started back in 2016. I finished a master’s degree in geography, became a homeowner, wrote a couple books, became a writer for my favorite show, and started my own trivia business. I also qualified for the 2020 LLRC (didn’t do so hot, am trying to get better for next year!), and in the course of this website, I’ve gone from a .289 F/D average, and post-the start of the website, I’m .704 which is better. This website has certainly done its job.

To the many folks who wrote a guest post, thank you so much! Your contributions lead to the great success that was this website. And all of you who played along, thank you for everything. I enjoyed making this website, and it is such an honor.

I never charged anyone to use this website (and it’ll still be free and open forever!), but if you want to send a pittance for the oeuvre here, please donate to Harvest Hope Food Bank here in South Carolina.

Of course, I’m not really out of the game. I’m still writing a bunch of trivia questions all the time, and you can always follow me on Twitter. If you ever have fun questions or inquiries or ideas, I’m always open.

Please take care of yourself, especially during this time. I hope we can all see each other soon. And make sure to register for the MiniLeague! It’s gonna be great.


3/28/19 – St. Louis-Style


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.


All right, so. Yesterday, the Internet has gone sheer crazy about the discovery that St. Louis citizens get their bagels cut like sliced bread.



Well, since I’m all for doing a 5CT about food memes, let’s give the devil its due, and today we have questions about St. Louis cuisine. Enjoy!

1. A combination of cheddar, Swiss, and provolone cheese, name the cheese seen on the St. Louis-style pizza seen here, which was first made probably in the 1940s? Popular basically in St. Louis and nowhere else, this cheese has a low melting point and a buttery texture at room temperature.

Question 1

2. And while we are on that cheese, what is the name of the sandwich seen here, an open sandwich made of French/Italian bread, garlic butter, ham, and that cheese? Despite its name, this sandwich would probably not be enjoyed by babies.

Question 2

3. Toasted ravioli is a popular dish in what neighborhood, the “Little Italy” of St. Louis? Yogi Berra and Joe Garagiola both grew up in this neighborhood, and the title feature of the neighborhood can partly be seen in this photo.

Question 3

4. Of pretzels, chicken nuggets, chips, or rice, what are you enjoying if you have a plate of Red Hot Riplets, a local treat?

5. What five-letter adjective describes the butter cake seen here? Paula Deen helped popularize this dish to many non-Missourians, where she added another four-letter adjective to its name, which is just the first word minus the first letter.

Question 5

6. Ending today’s set with a food that contains a vegetable, what non-Missourian state capital names the sandwich seen here, containing an egg foo young patty, along with dill pickle, onion, lettuce, tomato, and mayo?



1. Provel
2. Gerber sandwich
3. The Hill
4. Chips
5. (Ooey) Gooey butter cake
6. St. Paul sandwich

3/26/19 – Provençal 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.

In moments of crisis, sometimes you  need trivia questions. Let’s do it. According to submission emails I keep, we’ve had some food questions recently. Let’s go to the archive:

LearnedLeague precedent (LL80, MD18) – What is the usual name for the sauce/condiment that is, in its traditional French (and most common) version, effectively a garlic mayonnaise? Its name is a Provençal portmanteau for its two main ingredients. (Note: diaeresis is not required.)

The crossword favorite, aioli or aïoli if you really wanted that diaeresis. This was a slam dunk for me, as I’ve known about aioli for a while (or donkey sauce if you prefer).

So far on this website, we’ve covered mayonnaise twice, garlic, dipping sauces, and sauces again, but let’s go geographic. The Provence region of France is a hub for food, so let’s ask some questions about it. Enjoy!

1. What dish is this?

Question 1

2. Ratatouille, which comes from the Occitan for “to stir up”), is a stew from the Provencal region, even if the ratatouille in the movie was served on a plate. The five main vegetables in ratatouille are tomato, onions, bell peppers, and what other two vegetables, which have US/UK naming differences?

3. The salad seen here, made with tomatoes, anchovies, tuna, and egg, is styled after the cuisine of what French city?

Question 3

4. Along with olives and olive oil, what is the other central ingredient of tapenade is what seasoning, seen in dishes like steak tartare, veal piccata, and carpacchio?

Dead good tapenade P89
Question 4

5. Name any two herbs that are a part of the mixture that are sold as Herbes de Provence.

6. What name for a certain person in French cuisine is derived from the Provençal word for “pack animal driver”?


1. Bouillabaisse
2. Zucchini and eggplant (or courgette and aubergine)
3. Nice (salade niçoise)
4. Capers
5. Lavender (but only if you buy American, not traditional French), marjoram, oregano, rosemary, savory, thyme
6. Sommelier

3/15/19 – Apples 2


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.

Hope you celebrated Pi Day in someway yesterday. Ordering pizza is a super easy way to do that. In our usual recaps of the LL questions, there was a recent question about Julia Child and her most famous book. Since we had a book quiz on her just last week, I’m saving that for probably next week. But, let’s go to the tape:

LearnedLeague precedent (LL80, MD13) – Maria Ann Smith, who died in 1870 at age 70 outside Sydney, Australia, survived by her husband, five children, and numerous further descendants, is remembered today for bringing into the world what now-popular food item?

In one of the first World Wednesdays, we had this question in the Australian edition.


Maria Ann Sherwood Smith was the namesake of the Granny Smith apple, and that was the answer. 5CT paying off once again.

Hungry for apples? Well, today’s quiz will hopefully be both red and delicious. Enjoy!

1. In 2018, the US Apple Association announced that what variety of apple had overtaken Red Delicious as the most produced apple in the United States, ending a 50-year run for Red Delicious?

2. The British dish seen here, a pudding made from apples and baked using a Victoria sponge cake mixture, is named for what Biblical figure?

Question 2

3. In 1966, what company known for their apple products acquired the very non-apple product Clamato?

4. What apple product has a name that is derived from the Middle High German word for “whirlpool” or “eddy”?

5. Apples and pears are the best examples of what type of botanical structure, from the Latin for “fruit”, which means the edible flesh arises from the swollen base of the flower, as opposed from the carpels?

Question 5

6. What name is given to the structure of squares seen on desserts like the apple pie seen here? This allows fruit juice to evaporate, and for the fruit to caramelize.

Question 6

Ending our week with a pie question, I wanted to include this photo sent by Erin Milligan-Milburn of her daughter Miri, who was born on March 14th, 2013. Pictured here is Miri appropriately dressed from a few years ago. Miri has a very unique distinction of also being a BWA for a LL question as seen here. Happy belated 6th birthday Miri!


Have a great weekend!


1. Gala
2. Eve’s pudding
3. Mott’s
4. Strudel
5. Pome
6. Lattice

3/14/1(5)9 – Pie! 4


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.

Happy Pi Day everyone! As a math major, casual math references in the real word are always nice, and I’m glad Pi Day gets a nice national attention. Of all the National __ Days that trend on Twitter, at least I understand why pie is on March 14.

This is our fourth annual pie post, having done this three times before, and I hope you are ready for some pie! Enjoy!

1. While blueberries, strawberries, raspberries, and blackberries together in a pie make a bumbleberry pie, if you mix just raspberries and blackberries in a pie, what fictional berry pie do you get?

Question 1

2. While the mud of the Mississippi River names one form of pie, it also is the inspiration for the name of what other pie, as the pie pictured has a layer of chocolate custard or pudding?

Question 2

3. What Asian country is the home of the buko pie, a custard pie made from young coconuts? The pie itself uses the buko meat of the coconut, and not using the milk of the coconut. In non-dessert trivia, one of the national dishes of this country is sinigang, a meat stew with tamarind, tomatoes, and fish sauce.

Question 3

4. The state treat of Maine, what pie seen here possibly took its name from a 1928 musical of the same name? This musical lives on today through a song that became a jazz standard, and whose title has become a euphemism.

Question 4

5. Popular in the Canadian prairies, what pie of vanilla custard and with meringues and often graham cracker probably took its current name in the 1920s?

Question 5

Also, I asked you all to send any pie related trivia you had, and I have some extra questions today!


6. (By Choyon Manjrekar) Name two of the three flavors of McDonald’s pies exclusively offered in Hawaii.

7. (By Victoria Groce)  In traditional English pie cookery, the six-letter name of WHAT DECIDEDLY NON-EDIBLE OBJECT names a pie completely encased on a crust (as opposed to an open-faced pie or tart)?

8. (By Peter Broda) A 1997 NYT crossword puzzle by Rich Silvestri contained what tricky two-word clue for the answer PIE? Though it superficially refers to an advertising term, the clue’s first word is actually the surname of a comedian of the ’50s and ’60s known for pie throwing and the second word refers to a throw.

Thanks to our contributors (who have all been previous contributors to 5CT!) for sending me some good pie trivia. If you’re mad you aren’t on today’s edition, start thinking of a question now, and you’ve got a whole year to send it to me.


1. Razzleberry
2. Black bottom pie
3. Philippines
4. Whoopie pie
5. Flapper pie
6. Pineapple, taro, haupia (coconut pudding). Guava is also sold seasonally.
7. Coffin (Atlas Obscura link here)
8. [Sales pitch?], referring to Soupy Sales

3/12/19 – Coffee 4


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.

NOTE: This Thursday is Pi Day, and we’ll be having our fourth annual pie post on 5CT. If you have a fun pie question that you’d like to see make it to the website, feel free to send me a question at, and if yours is chosen, I’ll put it on the site, citing you. Pie is great!

Hey everyone, and I hope your Tuesday is starting out well. We’ve got our food questions to take care of, so let’s go to the tape:

LearnedLeague precedent (LL80, MD7) – What is the name of the drink that consists of espresso with a very small amount of milk (the coffee is literally “spotted” or “stained” in Italian)? The Starbucks version of the drink is essentially the reverse of this — a latte where espresso is slowly poured over steamed milk (and very often topped with caramel sauce).

BOOM. All the way from June 2016.
Screen Shot 2019-03-10 at 7.51.46 PM

I’m not saying I remember every question from summer 2016, but hot Starbucks drinks I am familiar with. I would post a photo of a macchiato I got near my building, but the Starbucks closest to me is shut down for the week. It was open when I got this question right.

We talked about Coffee three times back in 2016, but it certainly seems time to have our fourth sequel talking about coffee. Enjoy!

1. What two words have been obscured from this screenshot from the Starbucks website?

Screen Shot 2019-03-10 at 8.00.43 PM
Question 1

2. The logo seen here is for what product, often used concurrently with coffee?

Question 2

3. Extremely popular in Latin America and Europe, what name is given to the coffee pot seen here? It was invented in 1933 by an Italian engineer, and is named for a city in Yemen.

Question 3

4. What company is associated with the coffee order known as “double-double”?


5. What animal is this, what does it have to do with the coffee process?

Question 5

6. Named after a major city in Belgium, what is the dessert of French origin made of sweetened coffee, coffee ice cream, and chantilly cream? It was named very soon after the WWI battle that occurred in the title Belgian city.

Question 6

7. While the word “frappe” has lost some of its meaning due to Starbucks, traditionally, frappe coffee is iced coffee drink made from instant coffee, milk, and sugar that was invented in the 19th century became popular mid-20th century in what country?

Question 7

8. The man seen here, Colombian actor Carlos Sanchez who passed away in December 2018, is playing what coffee advertising character?

Question 8



1. Flat White
2. Baileys Irish Cream
3. Moka pot
4. Tim Hortons (two sugars, two creams)
5. Asian palm civet, its poop is used in the kopi luwak coffee, the most expensive coffee in the world (see here)
6. Café liégeois (named after the city of Liege)
7. Greece
8. Juan Valdez


3/11/19 – Baked 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.

NOTE: Next Thursday is Pi Day, and we’ll be having our fourth annual pie post on 5CT. If you have a fun pie question that you’d like to see make it to the website, feel free to send me a question at, and if yours is chosen, I’ll put it on the site, citing you. Pie is great!

All right, everyone. After much effort, we are now caught up on all review questions for LL79. During that season, I went 8 for 9, only missing the wort question. I’m genuinely very proud of myself, knowing that my effort into this website has made my knowledge of food better, and I hope you all have enjoyed reading about food facts, despite some hiatuses. I can’t believe I’ve been doing this since January 2016, and I’m looking forward to doing this more. I will keep doing this thing until Paul Hollywood gives me a handshake for my food trivia prowess. That is the ultimate goal.

All right, let’s start recapping LL80. Let’s go to the tape.

LearnedLeague precedent (LL80, MD3) – A classic version of what dessert consists of a sponge cake soaked in liqueur with ice cream on top, all of which is covered in meringue and served immediately after cooking in a hot oven to caramelize the meringue?

Listen, it was tough coming up with a review post for this website. Five Course Trivia has covered ice cream twice, meringue, flambeed foods, Alaskan foods, and Delmonico’s where it was invented. Baked Alaska is a classic type of question, and don’t worry, I got it.

Also, if you’ve ever had flambeed Baked Alaska, please let me know.

Today’s post is dedicated to baked foods, just like baked Alaska. Enjoy!

1. While russet potatoes are the most popular potatoes in the US used for baked potatoes, what potato variety with a regal name is the most popular in the UK? Also, what do British people call baked potatoes?

Question 1

2. One of the most popular forms of baked ham is what type of ham, where the ham has been salt-cured for 1-3 months before smoking?

Question 2

3. Of Mexico, Australia, Egypt, or Russia, which country enjoys baked milk, a form of boiled milk where milk is left in a jug in an oven more more than a day?

Question 3

4. What noodle is used in the baked dish seen here? It’s name comes from the Italian word for “bridegroom”?

Question 4

5. What does this dog know?

Question 5

6. Baking soda is a chemical compound that is comprised of what four elements?



1.  King Edward, jacket potato
2. Country ham
3. Russia
4. Ziti
5. The family recipe of Bush’s Baked Beans
6. Sodium, Hydrogen, Carbon, Oxygen (Sodium bicarbonate, NaHCO3)

3/8/2019 – Champagne 2


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.

NOTE: Next Thursday is Pi Day, and we’ll be having our fourth annual pie post on 5CT. If you have a fun pie question that you’d like to see make it to the website, feel free to send me a question at, and if yours is chosen, I’ll put it on the site, citing you. Pie is great!

It has been a boozefest on Five Course Trivia, but only because LL79 ended with three straight alcohol questions. Going to the tape for the last time for LL79:

LearnedLeague precedent (LL79, MD25) – Name the French Benedictine monk of the 17th and 18th centuries who remains known today by virtue of the essential improvements he introduced to the méthode champenoise style of wine production?

When Five Course Trivia wrote its first 1000 questions, we saluted champagne, and the 1001th question ever asked on this site:


So, we raise a glass and ask some more questions about the bubbly. Good luck!

1. Derived from the Greek for “self splitting”, what is the name for the process in winemaking that describes the chemical reactions that occur when wine reacts to the lees, or dead yeast cells, after fermentation? The flavors of premium champagnes are often defined by the results of this process.

2. Name the word blocked out in this photo, which displays the three most commonly used grapes in champagne. The name comes from a French word for a type of person you might see helping make beer.

Question 2

3. The majority of champagne is NV, which is when grapes are blended from more than one harvest and used to make champagne. What does NV stand for?

4. Of oak, cedar, birch, or poplar, which type of tree is the source of cork, as this tree’s bark is then used to make the traditional corks used for bottling?


5. Name the numerical cocktail seen here, made with champagne, gin, lemon juice, and simple syrup.

Question 5

6. What beer brand bills itself as “the Champagne of beers”?


Have a good weekend!


1. Autolysis
2. Meunier
3. Non-vintage
4. Oak
5. French 75
6. Miller High Life


3/7/2019 – Beer Brewing


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 we start, want to help to a good cause today? Send some money to the Pancreatic Cancer Action Network. In times like these, I’m sure they’d greatly appreciate a donation.

Back to today’s questions and answers. Still taking care of last season’s recap questions, so let’s go to the tape.

LearnedLeague precedent (LL79, MD19) – In beer brewing, what is the term for the sweet, amber liquid—a combination of malt extracted from barley during the mashing process and water—to which hops are added while boiling, and that the yeast will later ferment to produce alcohol?

I put “mix” for this, as “mash” was already in the question, but didn’t get it right. Turns out, this is what “wort” is, but who knows for sure. I’m not very literate on beer, from name brands to the process, and today was no exception.

So, for today, let’s go digging into the beer maker’s dictionary and see what there is to know. Good luck!

The four basic ingredients of beer are malt, hops, yeast, and water. What professorial name is given to unmalted grains or sugars that are added to a beer to create different flavors or colors in the beer? Examples would include corn, rice, rye, oats, barley, or wheat.

Question 1

2. In the US, how many gallons are in a keg? A keg is half a barrel.

3. What British brewer, born in 1833, is the namesake of a namesake “Degrees” scale that measures the color of alcohol? On this scale, a 2 is equal to a pale lager or a Pilsener, and a 40+ is equal to an imperial stout. This scale has been largely replaced with the Standard Reference Method (SRM).

Question 3

4. What are the two main types of hops used in beer making? The alphabetically first of these two is added to the wort later to prevent the evaporation of essential oils and imparting the “hop taste”, while the alphabetically second of these two have higher concentrations of alpha acids, are generally boiled longer, and provide its namesake taste.

Question 4

5. Popular before the rise of hops, what herb mixture was used for flavoring beer? The name of the mixture is used for an area near Netherlands, Belgium, and Germany, and there was a rise of this type of beer’s popularity during the 90s. While researching, I found at least one brewery that has a beer called “I Am” this beer name.

Question 5

6. What is the traditional material for the boiling vessel in the brewing process?

7. What name refers to the concentration of sugar in wort? This value is found in the names of several measures, include “Final”, “Original”, or “Specific”.

8. What late-in-the-alphabet refers to both the branch of chemistry that deals with the fermentation process, as well as the magazine that has been published by the American Homebrewers Association since 1978?


1. Adjuncts
2. 15.5 gallons
3. Joseph Williams Lovibond (the scale is Degrees Lovibond)
4. Aroma and bittering
5. Gruit
6. Copper
7. Gravity
8. Zymurgy

3/6/19 – Liqueur Cocktails


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.

Happy Wednesday! Let’s keep pushing through with last season’s questions.

LearnedLeague precedent (LL79, MD17) – The Americano, Boulevardier, Negroni, Jasmine, and Old Pal are cocktails that are all made with what liqueur?

I’m not great at cocktail ingredients, but I’m glad I’ve asked about one of these before.
Screen Shot 2019-03-03 at 8.52.50 PMThat’s what a Campari is.

Today we ask more about cocktails and liqueurs. I’ll name you two cocktails that both include a certain liqueur, as well as a picture of that liqueur, and you need to name it. Good luck!

1. French Connection, Godfather

Italian amaretto liqueur with dry almonds
Question 1

2. B-52, White Russian

Question 2

3. Margarita, Cosmopolitan

Question 3

4. Alabama Slammer, Scarlet O’Hara

Question 4

5. Harvey Wallbanger, Golden Dream

Question 5

6. Grasshopper, Springbokkie

Question 6



1. Amaretto
2. Kahlua
3. Cointreau
4. Southern Comfort
5. Galliano
6. Creme de menthe