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

3/5/2019 – American City 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.

The season forges on, but we’ve still got some questions to review from last season.

LearnedLeague precedent (LL79, MD16) – Beat 2-3 eggs per person in a large mixing bowl. Add chopped ham or bacon, green pepper and onion to taste. Pour mixture into hot frying pan. Fold to form omelet. These words are engraved on a plaque in the sidewalk near 1565 California Street in what city?

That’s a Denver omelette, and Denver omelettes are good. Wasn’t going to miss that one.

Today’s post is a nice American themed set. I’ll give you a picture of a food that is named for an American city, and you should name the city.

Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10


1. Charleston, SC (Charleston red rice)
2. Concord, MA (Concord grape)
3. Chicago, IL (Chicago-style hot dog)
4. Philadelphia, PA (Philadelphia roll)
5. Cincinnati, OH (Cincinnati chili)
6. Nashville, TN (Nashville hot chicken)
7. St. Louis, MO (St. Louis-style pizza)
8. Boston, MA (Boston cream donut)
9. Vidalia, GA (Vidalia onion)
10. New York City, NY (New York strip steak)



3/4/2019 – Books By Chef


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.

Hey, all new things this week! I need the good juju for the website. Let’s review a question from last season:

LearnedLeague precedent (LL79, MD14) – Irma S. Rombauer, a hostess and homemaker from St. Louis, self-published in 1931 the first edition of an eventual bestseller that became one of the most popular reference books of its kind in the United States, and remains today a classic. What is that book’s title?

We’ve asked about Mrs. Rombauer before, and that book is the Joy of Cooking. And what a joy it is.

Today is a book-filled edition of 5CT. I’ll give the title of a cookbook by a famous chef, and you name the chef. Good luck!

1. Le Guide Culinaire (1903)
Essentials of Classic Italian Cooking (1992)
The Naked Chef (1999)
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (2000)
Barefoot in Paris: Easy French Food You Can Make at Home (2004)
Momofuku (2009)
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl (2009)
Noma: Time and Place in Nordic Cuisine (2010)
Plenty: Vibrant Vegetable Recipes from London’s ___ (2010)
10. How to Bake (2012)

1. Auguste Escoffier
2. Marcella Hazan
3. Jamie Oliver
4. Nigella Lawson
5. Ina Garten
6. David Chang
7. Ree Drummond
8. Rene Redzepi
9. Yotam Ottolenghi
10. Paul Hollywood

2/20/19 – 80s Remix


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 bad luck not to post something on the first day of the new season, so here I am! I hope you’ve been well, and I hope to post more regularly. Especially since we’ve STILL got leftovers from last season. Ugh.

Good luck with LL80! I’m in it to win it, as if three years of writing food trivia hasn’t already told you, and I hope you’ll do fabulous this season too! Since today is MD1 of the 80th season, I thought some questions about food from the 80s only seemed appropriate. Enjoy!

1. No 80s food quiz would be complete about pesto (if this is a 90s question to you, you weren’t an early adapter). Pesto got popular in the US in the 80s, but it’s been around since the Middle Ages in what western Italian city, where it has connections to its also native agliata, or garlic sauce? In 2017, Columbus, OH appropriately had the Columbus Pesto Championship.

Question 1

2. Of the seven main ingredients in a seven-layer dip, which two are the same color?

3. Although founded in 1929, what company had a renaissance during the 80s, and featured the devil mascot seen here as a logo? This company’s signature product was the official drink of the 1964 World’s Fair, and its customers has been known to discuss Plato’s Symposium freely.

Question 3

4. The tricolored pasta salad seen here features what type of pasta noodles, from the Italian for “small wheels”?

Question 4

5. What dish, popular in the 80s, is similar to the dish called the “tavern sandwich”, with the exception that the tavern sandwich contains much less tomato content?

6. What 80s staple are we looking at here?

Question 6

7. What brand, introduced in 1981, had the original tagline “Good tasting entrees at less than 300 calories”?


8. A popular technique in the 80s, what adjective describes the catfish seen here?

Question 8

9. Once known as the Golden Grain Macaroni Company, what brand name much beloved in the 80s currently features cable cars on all of its packaging?

Hope to be back with more questions very soon!



1. Genoa
2. Kind of a trick question, as the seventh layer is the variable. The first six ingredients are refried beans, guacamole, sour cream, salsa, cheese, and black olives, which are brown, green, white, red, yellow, and black. The seventh layer options are often ground beef (brown), shredded lettuce (green), green onion/jalapeno (green), so as long as you matched them up, you’re good.
3. Orange Julius
4. Rotini
5. Sloppy joe
6. Spinach dip in a pumpernickel bread bowl
7. Lean Cuisine
8. Blackened
9. Rice-A-Roni

1/15/19 – Asian Sauces and Condiments


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.

We are live all this week as Five Course Trivia returns, and we’ve got some catching up to do. So, without further ado…

LearnedLeague precedent (LL79, MD10) – What common term from Japanese cuisine combines a term for “gloss” and one for “grilling”?

Teriyaki sure is good eating. I put teriyaki, and that was the right answer. Hibachi is also a good looking answer, but I did know that “hibachi” is Japanese for “fire bowl”, so teriyaki felt even more right. With this question, I went 3 for 3 on Food/Drink this season.

Even though we just had mustard questions yesterday, a teriyaki question seems like a great time to talk about sauces and condiments from that neck of the woods. Enjoy!

1. From the Cantonese word for “seafood” despite not containing any ingredients of the sea, what thick Chinese sauce includes soy beans, fennel seeds, red chillies, and garlic, and is often used as a dipping sauce with American Chinese cuisine dishes like moo shu pork?

Question 1

2. Chicken adobo, a national dish of the Philippines, has a sauce that is made primarily of soy sauce and what other ingredient, along with things like peppercorn and garlic?

Question 2

3. Made mainly in the Chubu/Central region of Japan, tamari soy sauce has what unique characteristic? Buckwheat also notably has this quality.

4. A form of chili sauce, what Indonesian sauce is made of chilies crushed by mortar and pestle, water, and salt, but often includes lime juice, garlic, vinegar, and other ingredients?

Question 4

5. Name the Japanese condiment seen here, a rice wine similar to sake, but with lower alcohol content and higher sugar content? It’s popular with fish dishes like salmon, as well as chicken yakitori.

Question 5

6. What is the main ingredient of the sauce that partially titles the Chinese dish seen here?

Question 6



1. Hoisin sauce
2. Vinegar
3. Gluten-free
4. Sambal
5. Mirin
6. Oysters (the dish is crab in oyster sauce)


1/14/19 – Mustard 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.

Happy 2019! It’s been a hot minute, but it’s definitely time to get back into it. We’ve got a little bit of backlog to take care of, so let’s get to it.

LearnedLeague precedent (LL79, MD9) – In the mid-19th century, Frenchman Maurice Grey invented a steam-driven mill for pulverizing and sifting the seeds of what plant? Doing so enabled him to build a successful food company and a brand that still bears his name today.

Pardon me, do you know who Grey Poupon is named after? Apparently it was Maurice Grey, and that made sense to me. I actually put (Dijon) mustard, thinking the plant itself was Dijon mustard, but Dijon mustard is just a type of mustard condiment, and not a plant itself. I did get credit, and so I  am 2 for 2 for the season.

We visited Mustard all those years ago, but it’s time to revisit it. Enjoy the first post of the new year!

1. Mustard, herbs, and anchovies are the main ingredients to make the butter seen here, named after what European city?

Question 1

2. Name the brand of mustard seen here.

Question 2

3. Originally used to describe a Chinese condiment made of orange peel and ginger, what repetitive-sounding mixture of mustard-flavored mixed vegetables and pickle relish is eaten cold with fish cakes, mashed potatoes, or pinto beans?

Question 3

4. If you are enjoying a hot dog topped with Bertman Original Ballpark Mustard, then you are probably in the home stadium of which MLB team?


5. With the mustard getting a mention in Henry IV, Part 2, what English town is known for a spicy blend of mustard flour and horseradish root? The town itself is best known for a 1471 battle in the War of the Roses that saw Edward IV win the throne and eventually the death of Henry VI?

Question 5

6. A very old-fashioned form of medicine was making a spread involving mustard oil and applying it on your chest or wherever to help heal aches and pains. This technique was called a mustard what, which fell out of favor in the 19th century, and might have caused the blindness of “Blessed Assurance” hymn writer Fanny Crosby?

Question 6



1. Paris (the butter is Cafe de Paris butter)
2. Gulden’s
3. Chow-chow
4. Cleveland Indians
5. Tewkesbury
6. Mustard plaster