10/2/18 – Anise


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.

Still covering the past, let’s go to the tape:

LearnedLeague precedent (LL78, MD21) – What is the most common Italian parallel to the Turkish raki, the French pastis, the Greek ouzo, and the Eastern Mediterranean arak?

This is a question I knew exactly what I wanted to answer, but didn’t know it. From simply Greek ouzo, I knew that this must be Italy’s anise flavored drink. I’m pretty sure I’ve asked about raki in a previous post, and it was also made of anise.

I didn’t know this. I put “anise”, as maybe that was the drink/close to the spelling of the drink. The correct answer, sambuca, is the Italian anise drink. I have mentioned sambuca on this blog before, during the Wedding post, but it wasn’t the answer to a question, which makes it harder for me to remember. Apparently, anisette is an Italian term for anise-flavored drinks, which includes sambuca and all the drinks mentioned in the question, but it’s not close enough for credit. I am now 6 for 7, breaking my perfect season record F/D score.

While we are talking about anise, let’s ask about other foods and drinks involving this flavor. I’m steering clear of licorice proper, as that should probably be a post in the near future. Enjoy!

1. What is the mixed-up name of the cookies seen here, a cookie popular in the UK flavored with anise, and might have been brought to the US via Pilgrims.

Question 1

2. Translating as “little horses”, name the Italian Christmas pastry seen here, made with anise, almonds, candied fruits, flour, which are often dipped in wine before eaten.

Question 2

3. Seen here is a collection of tools that would be used while working with what anise-based product?

Question 3

4. Aniseed twists, seen here, are treats popular in what country?

Question 4

5. Although anise and star anise are not related, star anise has a similar taste to anise and one of the five ingredients of five-spice powder used in Chinese cuisine. Name two of the other four ingredients used in five-spice powder.



1. Jumble
2. Cavallucci
3. Absinthe
4. UK
5. Cloves, Chinese cinnamon, Sichuan pepper, Fennel seeds



10/1/18 – Molasses


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 at 5CT, and we still have four more recaps left to do, so let’s go ahead and take care of the first one up for bids.

LearnedLeague precedent (LL78, MD19) – What is the common term for the thick, dark brown, uncrystallized residue, similar to black treacle, obtained from cane or beet sugar during the refining process?

The black gold featured in this question is molasses. I think I first mentioned treacle back in the earliest days of British food words. I’m now 6 for 6, but the streak ends tomorrow.

It’s too tough for some, but let’s go over some questions about syrup’s cousin, molasses. Enjoy!

The most popular brand of molasses in the US features the logo seen here. What possessive name does this brand have?

Question 1

2. Although I’m not sure it’s molasses in the strictest sense, the syrup seen here is called “what” molasses, as it is made with its namesake fruit? This molasses is called dibs rumman in Arabic, and tops various meat and bean dishes in the Middle East.

Question 2

3. Anadama bread, seen here, is made of rye, molasses, and cornmeal, and was created in the 1850s in which US state? This state was also the site of the famous Great Molasses Flood of 1919.

Question 3

4. While gas is often billed as unleaded, molasses is often billed as un-what element-ed, as a certain oxide was once popular as a preservative, killing off mold and bacteria? Today, not using oxide has led to better shelf life, better flavor, and less chance of toxicity.

5. When you boil sugar cane, you create molasses. If you boil it three times, you create blackstrap molasses, but if you boil it once, you create a sweet, light molasses that is sometimes named for what Caribbean nation? This nation still produces molasses due to the heavy sugar cane found there, and shown here is a 2015 photo of truckers illegally dumping contaminated molasses onto the island.

Question 5

6. Molasses, raisins, and spices like cinnamon and nutmeg are the traditional ingredients in what New England treat with a crabby name?

Question 6


1. Grandma’s
2. Pomegranate
3. Massachusetts (read about the flood here)
4. Unsulphured
5. Barbados
6. Hermit

9/28/18 – Bones

Caprese. Caprese salad. Italian salad. Mediterranean salad. Ital

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.

I needed something therapeutic to do, and writing a 5CT is a great way to do it. Let’s go to the recent tape:

LearnedLeague precedent (LL78, MD17) – Identify the Italian dish, literally “bone (with a) hole,” which is a stew of veal shanks in white wine with tomatoes and onions, usually served with pasta or rice.

Here at Five Course Trivia, the main thing I try to do is to write all food questions here, before you have to play them on the website. As I got ready for my Italian trip last summer, I wrote this question.


The answer then and now was osso buco, a favorite among crossword folks because OSSO has those good letters. I did not have any osso buco in Italy, but it does look pretty great. With that question, I go 5 for 5. Maybe this website is paying off.

Osso buco is “bone with a hole”, so today’s questions is all about meat on the bone. Enjoy!

1. What alternate name is given to t-bone steak, like the cut seen here?

Question 1

2. In the United Kingdom and Spain, a traditional comfort dish is pork chops with what side item? It is very close to the French dish compote.

3. Guy Bommarito, the executive creative director at an Austin-based ad agency, was the lyricist of a 90s commercial song involving what specific menu item?

Question 3

4. Where would you enjoy Swiss wings, a chicken wing variant, with a sweet soy sauce flavor? Nowhere near Switzerland, name Swiss comes from a mishearing of the word “sweet”.

Question 4

5. The London restaurant St. John is world-known for its signature item, a salad of parsley and what other ingredient, which Anthony Bourdain once said he wanted to be his last meal? This ingredient is also central to the Indian dish nihari.

6. What is the more common name of the bone called the furcula?


1. Porterhouse
2. Applesauce
3. Chili’s baby back ribs
4. Hong Kong
5. Bone marrow
6. Wishbone

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)