2/29/2016 – Caramel

Caramel Cutter

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.

Last Thursday, we were faced with another food question:

Learned League precedent (LL68, MD4) – The popular variation of ice cream sundae whose recipe consists of vanilla ice cream, hot fudge and hot caramel sauces, and toasted pecans (and perhaps whipped cream and cherry on top) is most often given a name that it shares with what animal?

And excitedly enough, I GOT IT RIGHT! I am now 2 for 2 on Food/Drink questions this season!

Nonetheless, since we already covered ice cream now too long ago, let’s look at caramel for today’s questions. And before we start, I would like you to know that the word “caramel” should be pronounced “CARE-a-MEL” in all instances below. Enjoy!

1. Crème caramel, a custard dish wish a layer of caramel on top, is better known by what name, which comes from an either an Old French word for “round cake” or a West Germanic word for “custard”?

2. Name the product seen both chopped and in whole seen here. Produced by the Goetze’s Candy Company (the makers of Caramel Creams), these elongated caramels with a cream center take their name from a spelling variation on an animal part.

Question 2

3. What Southern dish, usually associated with Kentucky, includes a variety of spices including cinnamon, nutmeg, and cloves, and is decorated with caramel icing?

Question 3

4. Caramelization is an important part of the cooking process, and the completion of the process produces the familiar caramel flavor. At its most basic form, the process of caramelization is “the blanking of blank”. Fill in both of those blanks.

5. Name the advertising mascots, both the boy and his dog, seen in the photograph below.

Question 5

Tomorrow: More food trivia!

Good luck with today’s question!


LL. Turtle
1. Flan
2. Cow Tales
3. Jam cake
4. the browning of sugar
5. Sailor Jack and Bingo

1/21/2016 – Confections


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, we satisfy our sweet tooth with a slate of confectionary treats! Enjoy!

1. The cake pictured here is decorated with which kind of icing? Made from sugar and water, its name comes from the French for “melting”.

Question 1

2. Salt water taffy, which contains individually salt and water but not salt water, was a creation in what East Coast city?

3. Name the Turkish confection shown here. One popular version of this snack combines sesame seeds and honey.

Question 3

4. Which nut is found in the center of the colorful dragée confectionery? They are also called the “Jordan” type of these nuts, which probably comes from the French word for “garden”.

5. As evidenced by their name, the golf ball sized truffle-like confections shown below are made from chocolate and which alcohol? These sweets are popular Christmas treats in European countries.

Question 5

Learned League precedent (LL65, MD20) – Name the sweetmeat confection, a specialty of southeastern France (where it is one of the traditional Provencal “thirteen Christmas desserts”), whose original ancient Roman recipe was based on honey, walnuts, and eggs. Its modern mass-produced version, such as in ZERO candy bars and Salted Nut Rolls, is rather different.

Tomorrow: We started this week with soup, so this week’s Freestyle Friday will appropriately end with nuts.


1. Fondant icing
2. Atlantic City, NJ
3. Halva
4. Almond
5. Rum (they’re called rum balls)
LL. Nougat