9/26/18 – Yiddish


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 continue to ask food questions daily here at 5CT, and today is a special treat, because today’s post will join Yogurt in the lonely Y folder of the archive. Going to the tape:

LearnedLeague precedent (LL78, MD14) – What Yiddish term is used for the rendered chicken fat that is stirred into chopped liver and added to latkes and kugel, and whose preparation results in a crispy byproduct known as gribenes?

I knew this one cold. The correct answer schmaltz (which I spelled smaltz in the below question) is included in what might be my favorite 5CT question ever, found in the Holy Week – Judaism questions.


The riddle-style question with the question “What am I?” being answered with “Chopped liver” pleases me every time. I’ve gone 4 for 4 so far this season. Will the streak continue (eventually, no).

I thought about a post on chicken fat, but thought we could go language instead. Like schmaltz (as well as the bagel, lox, and schmear in the cover photo), today’s post will be about foods whose names come from the Yiddish languages. L’khayim!

Name the popular street food seen here. It’s made of dough often surrounding mashed potatoes, sauerkraut, onions, or ground meat, and then fried, grilled, or baked.

Question 1

2. Also a word meaning “a big fuss”, what stew shown here has a base of carrots along with prunes or raisins, and flavored with honey or cinnamon?

Question 2

3. What porridge is shown here, made of buckwheat cereal grains? It’s often considered a national dish in Russia, and the Yiddish plural form of this word is also the same spelling as a whole-grain cereal brand in the US.

Buckwheat Kasha
Question 3

4. Give the Yiddish name (not Russian name) of the dish seen here.

Question 4

5. Often eaten during Purim, name the pastry seen here, a rolled-up pastry filled with jam, raisins, nuts, or chocolate (shown here), often made with a cream cheese dough.

Question 5

6. In kashrut dietary law, what Yiddish term is used to describe foods that contain neither dairy nor meat?


1. Knish
2. Tzimmes
3. Kasha (plural kashi)
4. Blintz
5. Rugelach
6. Pareve


9/25/18 – Poetry


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.

Continuing this week with recaps all about F/D from LL78, let’s go to the tape:

LearnedLeague precedent (LL78, MD8) – The heart, liver, and lungs of a calf or sheep chopped up with suet, onions, oatmeal, and seasoning, and boiled in a sheep’s stomach, is a traditional preparation of what dish, which is historically served during a Scottish celebration known as Burns supper?

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if Ye wish her gratefu prayer,
Gie her a Haggis!
“Address to a Haggis”, Robert Burns

The most famous of all Scottish dishes, haggis is certainly this dish of liver and suet. Tak a cup o kindness, I’ve gone 3 for 3 so far this season.

If you feel like more questions on Scottish foods or organ meat, click away, but in honor of the poem read at the Burns supper, today’s post will be about food found in poetry. Enjoy!

1. “Make a tarte Tatin” might be what you do during the period described in the title of what Robert Frost poem, which begins “My long two-pointed ladder’s sticking through a tree / Toward heaven still, / And there’s a barrel that I didn’t fill / Beside it”?

Question 1

2. What food item did the speaker of a Jane Kenyon poem throw away “in haste one evening while making dinner” that “was spoiled on one end. The rest would have been redeemable”? The speaker laments that the title food “seemed to grow until I might have made shepherd’s pie for a whole hamlet, people who pass the day dropping trees, pumping gas, pinning hand-me-down clothes on the line”.

Question 2

3. After “Thirteen Ways of Looking at a Blackbird”, Wallace Stevens’s most famous poem is probably one about an “Emperor of” what food stuff, where the speaker “Calls the roller of big cigars” and for the title figure to “whip in kitchen cups concupiscent curds”? The most famous “poem” to talk about this food was a song written in 1927 by lyricist and non-hotelier Howard Johnson, and became a jazz standard in 1944 following Dixieland jazz members George Lewis and Jim Robinson?

Question 3

4. The most famous poem by Chinese-American poet Li-Young Lee is a poem titled for what fruit, which he describes in this stanza:

Ripe ones are soft and brown-spotted.
Sniff the bottoms. The sweet one
will be fragrant. How to eat:
put the knife away, lay down newspaper.
Peel the skin tenderly, not to tear the meat.
Chew the skin, suck it,
and swallow. Now, eat
the meat of the fruit,
so sweet,
all of it, to the heart.

The poem is set in sixth-grade classroom, and the speaker notes teacher Mrs. Walker brings to class one of these fruits, so everyone can eat one of these fruits called “Chinese apple”. These fruits are often dried and eaten as snack food in East Asia.

Question 4


5. Pablo Neruda more or less wrote an ode to every object, but what food item is he praising here? The title food is the first line, cropped out here.


6. And finally, “This Is Just to Say” is a poem by William Carlos Williams, that describes the selfishness of the speaker, as he eats what delicious, sweet, and icebox-cold fruit (which were probably saved for the reader’s breakfast)? Maybe he used it to create a sauce Chinese cuisine uses to dip spring rolls and egg rolls.

Question 6


1. “After Apple-Picking”
2. “Potato”
3. “The Emperor of Ice-Cream” (the most famous poem is about you and I screaming)
4. “Persimmons”
5. “Ode to The Onion”
6. Plums

9/24/18 – Food Names


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?

Question 2

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?

Question 4

5. What food has been obscured in this book cover?

Question 5

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!


1. Brandy
2. Colby
3. Olive
4. Kobe
5. Madeleine
6. Herb
7. Honey


8/27/18 – Capital 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.

Somehow, in the first week of LL78, there’s only been one food question, so let’s go to the tape:

LearnedLeague precedent (LL78, MD1) – Among the many cultivars of the species Brassica oleracea, which cultivar is the most common and popular one that is named after a European capital?

I didn’t know this for sure, but I took a good stab. “Cultivar” means fruit or vegetable, and the only one of those I could name after a European capital was the Brussels sprout, the right answer. Apparently, Brassica oleracea also contains broccoli, cabbage, cauliflower, collard greens, and kale. I am now 1 for 1 this season.

Today’s quiz is a nice geography challenge. I’ll give you a picture of a food that is named for a world capital, you name the country that capital is found. Good luck!

1. (This one is named after two cities. The first one is the capital)

Question 1


Question 2


Question 3


Question 4


Question 5


Question 6


Question 7


Question 8


grate Parmesan
Question 9


Question 10


1. France (Paris-Brest)
2. Austria (Vienna sausage)
3. China (Peking duck, Peking being a former name of Beijing)
4. Cuba (Habanero pepper, Habanero meaning “from Havana”)
5. Peru (Lima beans)
6. Germany (Berliner)
7. Syria (Damson plum, named after Damascus)
8. Israel (Jerusalem artichoke)
9. Italy (Romano cheese)
10. Ukraine (Chicken Kiev)

8/20/18 – Tarot Cards


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 LL78! I am back, and I am really excited for a brand new season. Not going to lie, I am in it to win it, and I’m hoping I get some good breaks and some good questions. Also, I wish you the best on your quest this new season.

In the spirit of thematic openers, I figured tarot cards would be great for LL78, as there are 78 cards in a full tarot deck. Today, I present one question for each of the cards in the Major Arcana. Good luck!

0. The Fool. Similar to a trifle, a fool is a traditional English dessert made with whipped cream and pureed fruit. While raspberry and strawberry are favorites, what is the traditional fruit used to make a fool, found in the former name for kiwis?

Question 0

1. The Magician. What is the two-word name of the container seen here, once used in food production, that Houdini would escape from even though the container would be filled with water?

Question 1

2. The High Priestess. What alternate name for a sub sandwich shares its name with the priestess of Aphrodite from Greek mythology, who lived in a tower on one side of the Hellespont strait?

3. The Empress. The Fairmont Empress Hotel, founded in 1908 in Victoria, British Columbia, is probably best known for what daily tradition?

4. The Emperor. What bread product is believed to have received its name due to Holy Roman Emperor Frederick III in 1437 ordered to have his profile stamped into the top of each product?

5. The Hierophant (also called The Pope). The dessert Pio Quinto, named for Pope Pius V, is cake soaked with rum, topped with custard and raisins, and sprinkled with cinnamon, is from what Central American country? The national dish of this country is the rice and beans dish gallo pinto.

Question 5

6. The Lovers. Of honey bun, sugar pie, dumpling, or jellybean, which one is an official state food of Indiana?

7. The Chariot. In a French restaurant, what would you find on a chariot?

8. Strength. What common baking ingredient is graded on its strength by a numerical “fold”, ranking from double-fold (2X) to twenty-fold (20X)?

9. The Hermit. A crab puff is a ball of crab meat that has been what?

10. Wheel of Fortune. Solve this puzzle. Talk it out. Good luck.

Question 10

11. Justice. Olive Wendell Holmes wrote the dissenting opinion to the 5-4 1905 Supreme Court case Lochner v. New York, which struck down a law that limited the number of hours what type of workers in the food industry had to work weekly? One of the most unpopular decisions of all time, this case led to the Lochner era which saw the courts creating a period of pro-contract rights decisions.

12. The Hanged Man. Name the southern Italian cheese seen here, whose name literally translates to “horse cheese”, as a pair of the hanging cheese would straddle the branch from which they were hanging.

Question 12

13. Death. What’s the main alcohol in a Zombie cocktail?

14. Temperance. Name the American figure who published the newspaper “The Hatchet” during the anti-alcohol Prohibition era.

Question 14

15. The Devil. Name the company that uses the logo seen here. The blue part is an edit I made.

Question 15

16. The Tower. There are two restaurants in the Eiffel Tower: Le 58 Tour Eiffel, and a Michelin star-rated restaurant named after what French author, whose first novel was 1863’s “Five Weeks in a Balloon”?

Question 16

17. The Star. What product made by the Wrigley Company was originally called “Opal Fruits”?

18. The Moon. Basically two-thirds of a Moon Pie, name the treat seen here.

Question 18

19. The Sun. What is the PepsiCo equivalent of Sun Drop?

20. Judgement. Name the judge seen here.

Question 20

21. The World. Ranked #1 on the 2017 list of The World’s 50 Best Restaurants, the New York restaurant seen here can be found on what avenue, as evidenced by the restaurants name?

Good luck this season!


0. Gooseberry
1. Milk can
2. Hero
3. Afternoon tea at 4
4. Kaiser roll
5. Nicaragua
6. Sugar pie
7. Desserts (it’s the dessert cart)
8. Vanilla extract
9. Battered and deep fried
11. Bakers
12. Caciocavallo
13. Rum
14. Carrie Nation
15. Underwood Deviled Ham
16. Jules Verne
17. Starburst
18. Mallomars
19. Mountain Dew
20. Paul Hollywood
21. Madison Avenue (it’s called 11 Maddison Park)

8/13/18 – Bread Identification


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 month, but 5CT is back. Had to take care of some job stuff, but I do enjoy writing about the food trivia. And especially since we have a new season starting next week!

Today’s quiz is straightforward enough. Given a picture of a bread, name what type it is. This is more or less the macro version of the three Noodle Identification quizzes already on this site. Enjoy!


Question 1


Question 2


Question 3


Question 4


Question 5


Question 6


Question 7


Question 8


Question 9


Question 10


1. Pumpernickel
2. Sourdough
3. Naan
4. Soda bread
5. Matzo
6. Frybread
7. Rye
8. Injera
9. Muffuletta
10. Cornbread



7/10/18 – Garlic


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.

A new week, and a new vegetable we haven’t asked about on 5CT. Seems that garlic has missed being a topic, despite being hard to miss. Here are those pungent questions. Enjoy!

1. Daube, a stew of beef braised in wine and with vegetables and garlic, is typical of the cuisine of what European region? Dishes in this region are typically made with tomatoes, garlic, and olive oil.

Question 1

2. Although associated with a different country, what dish pictured here takes its name from the Portuguese for “meat in garlic wine marinade”?

Question 2

3. You should get your hands on what dish shown here, popular eastern Canada and Wisconsin?

Question 3

4. During the Middle Ages, what city was the site of the creation of agliata, a garlic sauce that eventually became pesto?

Question 4

5. Often seen in French, Cajun, and Quebecois cuisine, what sauce is made of parsley and garlic, and often used atop chicken or oysters?

Question 5

6. Although China leads the world in garlic production by far, the US ranks 10th in garlic producing countries. What California city and “garlic capital of the world” is the hub of garlic production in the US, which is home to an annual July festival? The city name is also the surname of playwright Frank who wrote the Pulitzer and Tony winning 1964 play “The Subject Was Roses”.

Question 6



1.  Provence, France
2. Vindaloo (from Goa, a former Portuguese colony now Indian, from the dish “Carne de vinha d’alhos”)
3. Garlic fingers
4. Genoa
5. Persillade
6. Gilroy