11/20/17 – Squash


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 Thanksgiving Week here at Five Course Trivia, so I’ll take you through a rundown of all the traditional foods you ought to know more about! Today’s edition involves squash, and I’ll admit, I really don’t know much about this fruit, except they look rustic. Enjoy!

1. Squash and pumpkins are found in the genus Cucurbita, which is Latin for what word, which is commonly associated with fruits like squash and pumpkins?

2. Name the variety of squash seen here.

Question 2

3. Name the variety of squash seen here.

Question 3

4. Soup joumou, a spicy soup often eaten on New Year’s that contains winter squash, beef, potato, plantains, and vegetables, is a famous dish in what country?

Question 4

5. Stuffed squash, associated with the former Ottoman Empire, is a dish in what family of dishes? Coming from the Turkish for “to be stuffed”, this word describes stuffing any vegetable with things like meat, grape leaves, or cabbage.

Question 5

6. Name the variety of squash seen here.

Question 6

7. Zucchini is a type of squash. What’s the British name for it?



1. Gourd
2. Crookneck squash
3. Spaghetti squash
4. Haiti
5. Dolma
6. Turban squash
7. Courgette


11/17/17 – Food Writers

Casserole with organic vegetables

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 couple of days ago, we had a F/D question, so let’s check the tape:

LearnedLeague precedent (LL75, MD3) – American author M.F.K. Fisher wrote broadly about various topics, but she is best remembered today for (and the majority of her writing was) works on what subject?


I did not know, and I can’t believe it was food/cooking. I figured the answer was going to be one of the main categories of LL, so I went with “theatre”. MFK Fisher, from what I can tell, is the greatest food writer there ever has been. She was critically famous and successful for the first half of the 20th century, and is featured in every article I’ve read about food writers as being the best. There’s apparently a quote by poet WH Auden who wrote about Fisher “I do not know of anyone in the United States who writes better prose.”

I’m sad to say I didn’t know much about Fisher, and I’m sorry I haven’t talked about her sooner here on 5CT. Thus, I now go 1 for 2 this season on food. And I was so close to breaking 500.

Here’s a few more food writers to end your week. Good luck!

1. Name the man and oft presenter seen here, who is the restaurant critic for The Times newspaper in England. He’s also the older brother of Victoria, who hosts England’s greatest quiz programme, Only Connect.

Question 1

2. Judith Jones, a food writer and editor (where she is responsible for having the Diary of Anne Frank published in English in 1950), was also an early editor for what book, first published in 1961, co-written by Simone Beck and Louisette Bertholle? Judith died in August this year.

Question 2

3. Name the writer seen here, who was the official food critic for the New York Times from 1993 to 1999. She was also the host of the PBS series “Gourmet’s Adventures with Ruth”.

Question 3

4. Give the hyphenated last name of the French author Jean Anthelme seen here, who published his The Physiology of Taste in 1825. MKF Fisher created the English translation of his book. He also names the soft cheese seen here.

Question 4


Question 4 Cheese

5. One of the biggest changes in food writing dynamic was the release of what memoir published in 2000, written by Anthony Bourdain? The book took focus away from the food itself, and focused more on the lifestyle and happenings occurring in the kitchen and amongst the chefs involved. The book is also more influential than the 2005 Fox TV series it created, where Bradley Cooper played a fictional version of Anthony.

Question 5

Have a great weekend!


1. Giles Coren
2. Mastering the Art of French Cooking
3. Ruth Reichl
4. Brillat-Savarin
5. Kitchen Confidential

11/16/17 – Peanut Butter


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.

Well, the questions yesterday were difficult. I’ll have a better recap of the questions tomorrow regarding food writers.

Since I didn’t feel like doing research on this late at night, today’s questions are all about peanut butter. Enjoy!

1. Seen here is a cross section of what candy bar, now produced by Hershey? Invented by William Luden in 1936, its name is probably supposed to invoke elegance, like its namesake location.

Question 1

2. In the United States, to the nearest 5%, what percent of peanut butter must be made with peanuts?

3. Elvis Presley is known for a peanut butter and banana sandwich, stemming from the Fool’s Gold Loaf, made at the Colorado Mine Company in Denver. According to stories, he would even take a trip on a jet to Denver, get the sandwich, and immediately go back. Besides the peanut butter and banana, what other ingredient is found on these sandwiches?

4. Besides peanut butter, what are the other two main ingredients in the dish called ants on a log?

5. Peanut punch, made with peanut butter, milk, sugar, and sometimes spices, is a drink associated with what region?

Question 5

6. What word has been removed from this jar? Also, from what language do we get the word that has been removed?

Question 6


1. 5th Avenue
2. 90%
3. Bacon
4. Celery and raisin
5. the Caribbean
6. Goober, Gullah

11/14/17 – Chickpeas


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 had a Food/Drink question yesterday, so let’s go to the tape:

LearnedLeague precedent (LL75, MD1) – Chickpeas which are cooked, mashed, and blended with tahini and other ingredients form the dish called hummus. Chickpeas which are soaked, ground with scallions, garlic, and spices, formed into balls, and fried make up what other dish?

I got it right! Falafel is pretty mainstream, and while it has never been explicitly asked here on 5CT, I did know chickpeas are in falafel. Thus, I go 1 for 1 so far this season!

Today, we have more questions about chickpeas. Enjoy!

1. By far, the largest producer of chickpeas in the world is India, which produced 8.8 million metric tons of chickpeas in 2013. Who comes in second, producing a measly 813,000 metric tons?

2. Also called besan, give the other name of this Bengal flour made from ground chickpeas. For every 100 of it, protein makes up 22 of it.

Question 2

3. Name the Italian stew made with chickpeas seen here, which includes salt cod, chestnuts, artichokes, and olive oil. It’s just “chickpea soup” in Italian.

Question 3

4. From India, what is this rice and split chickpea dish seen here, usually served in cubes? It is similar to the also Indian dish Khaman.

Question 4

5. What other name given to chickpeas is derived from the Old Spanish word arvanço?

6. Sabra dominates the US hummus market, making up at least a 60% market share. Name the Kraft hummus brand seen here, whose center letter has been spotted for you.

Question 6



1. Australia
2. Gram flour
3. Minestra di ceci
4. Dhokla
5. Garbanzo
6. Athenos

11/13/17 – Salad Dressings


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 Monday, and it’s MD1 of LL75! I’ll be reporting one day after on all F/D questions, so I wish you good luck today!

Today’s post is all about salad dressings, and there will be no mentioning of how you know if you put salad dressing on a salad, it basically doesn’t make the salad healthy. None of that. This is your food, and you can put as much dressing as you want. Enjoy!

1. Ranch takes its name from the type of establishment where it was created. In 1954, Steve and Gayle Henson opened a ranch where they served the mayo/buttermilk creation, which apparently Steve developed while working as a plumber in the Alaskan bush. Name the ranch where it was first served, near Santa Barbara.

Question 1

2. While originally meaning and oil-and-vinegar dressing, French dressing today means a dressing that has what ingredient as its base, which would explain its color?

3. What company began in 1982 when its namesake founder and co-founder/author A.E. Hotchner decided to commercialize the homemade salad dressing that use to give to friends and presents?

4. What’s the base ingredient of Thousand Island dressing? Also, in which river would you find the Thousand Islands, the island chain that gives the dressing their name?

5. Meaning “Japanese-style”, what type of dressing made of soy sauce, rice vinegar, mirin, and vegetable oil is popular on salad as well as on meats like steak?

Question 5

6. What signature ingredient has been edited out of this Food Network recipe?

Question 6

7. What kind of figure is in the name of this salad dressing? Made with mayo, sour cream, chervil, chives, tarragon, and lemon juice, its name probably comes from a 1921 stage play starring George Arliss, and is still made today by companies including Annie’s and Trader Joe’s.

Question 7


1. Hidden Valley
2. Ketchup
3. Newman’s Own
4. Mayonnaise, St. Lawrence River
5. Wafu
6. Anchovies
7. Goddess (or Green Goddess, which was the name of the play)

11/10/17 – Higher or Lower


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.

READ BEFORE SCROLLING : Today’s quiz will involve an element of text that has been turned white on the website. I genuinely am unsure if this display element translates to email, so if you read these posts on your email, I would ask you to head over to the website for now. That way, you can fully play along with what’s going on, and don’t have to worry about being spoiled in case white text doesn’t come through. Thanks!

In the last Five Course Trivia edition before we head to LL75, we have a game to test our your number abilities. Presented for you here is a list of fourteen statements, each of which have a two-digit number as its answer. What you have to do is tell me is will the next number be higher or lower than the previous one.

The answers for these statements can be found BETWEEN the two statements, shaded white. To reveal the answer, highlight the text by clicking and dragging the text so that you can read what it says.

Also, thank you to you readers who sent in suggestions for this quiz! Some of them were definitely used, and I hope you keep continuing to love the site!

Good luck making it to the end! Aces high, deuces low, number these terms right, and win the dough!

1. Number featured in the brand of steak sauce made by Heinz.

[ : LOWER 57 > 31 :  ]

2. Number hidden in the logo for Baskin-Robbins.

[ : HIGHER 31 < 48 : ]

3. The number of ridges on a standard Reese’s cup, like the ones that came in a classic package for two.

[ : LOWER 48 > 19 :  ]

4. Number found in the nutritional cereal made by Kellogg’s that was discontinued in 2016, supposedly named by the number of attempts it took to create it.

[ : LOWER 19 > 11 :  ]

5. The number of accounts the official Twitter account for KFC follows.

[ : HIGHER 11 < 24 : ]

6. Total number of avians mentioned in the title of the Brooklyn pie shop whose website can be found at birdsblack.com

[ : LOWER 24 > 23 :  ]

7. Number of flavors boasted by Dr Pepper.

[ : HIGHER 23 < 86 : ]

8. Diner lingo for “cancel the order”.

[ : LOWER 86 > 65 :  ]

9. The number of grams of fat for daily value, for the standard 2,000-calorie diet for ages four and up. Nutritional labels use this value for measuring.

[ : LOWER 65 > 33 :  ]

10. Number mysteriously featured on every bottle of Rolling Rock lager.

[ : LOWER 33 > 15 :  ]

11. The number that when translated to Spanish is incidentally the same as the name of a fruit originally used for marmalade.

[ : HIGHER 15 < 82 : ]

12. The number seen on the jerseys of all employees at Buffalo Wild Wings.

[ : LOWER 82 > 67 :  ]

13. Number featured in the Canadian brand Molson’s light alternative.

[ : HIGHER 67 < 75 : ]

14. Number accompanying “French” in a cocktail made with champagne, gin, and lemon juice.


Have a good weekend! We’ll see you on Monday for LL75!


4. Product 19 is the cereal
5. They follow 6 folks named Herb and the 5 Spice Girls to get 11 Herbs and Spices
6. They are Four & Twenty Blackbirds
11. Quince is the fruit
14. French 75 is the cocktail

11/8/17 – World Wednesday – Peruvian


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 the 44th stop on the World Wednesday Chasqui, and before we become LLamas once again, it’s time to learn about llamas in Peru!

Allin mikuna!

1. Name the two words that have been obscured in this National Geographic Travel excerpt about Peru.

Question 1

2. Probably the national dish of Peru, name the dish seen here, made of raw seafood (like shrimp below) marinated in a citrus juice like lemon or lime, and spiced with aji peppers.

Question 2

3. A very popular street food, name the skewered dish seen here made with beef hearts slathered with garlic.

Question 3

4. Causa is a very popular foodstuff in Peru, seen as the yellow ingredient of the dishes below, where additions like avocado, tuna, or eggs are added. What is a causa, essentially?

Question 4

5. Name either a) the Peruvian doughnuts seen here, made with squash and sweet potatoes and fried, or b) the syrup that is essentially solidified molasses similar to panela. These doughnuts look fantastic.

Question 5

6. While Chile also claims creation rights, is the largest maker of it, and consumes 34% of Peru’s production of it, Peru is home to a town named for what alcoholic drink, made from grapes and often served in its “sour” variety?

Question 6


1. Guinea pig
2. Ceviche
3. Anticuchos
4. Potatoes or tubers
5. Picarones, chancaca
6. Pisco