3/11/2016 – Not What It Sounds Like

bear-claw.desktop

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 cover foods with a very unique property: they aren’t what they seem. You might think you know what you were ordering, but they are nowhere near what they sound like. Don’t be fooled by the names, and good luck!

1. Biloxi Bacon is the name of the dish seen here, which is simply a smoked version of what fish, with a cane syrup glaze?

Q1Sounds
Question 1

2. If you ordered Colonial goose from a New Zealand restaurant menu, you wouldn’t see any poultry, but rather a roast leg of what, appropriately enough?

3. Scotch woodcock features no chicken, but is British dish made with softly scrambled eggs on toast, as well as paste made from what?

4. Name the dish seen here, a melted cheese often mixed with ale, and seasoned with dry mustard, black pepper, and Worcestershire sauce, and then served over toast. Its name contains a region that we don’t know if it came from there, and an animal name that certainly isn’t used while making it.

Q4Sounds
Question 4

5. What is the dish seen here, which certainly is not the seafood that its name appears to be?

Q5Sounds
Question 5

Next Monday: More food trivia! Good luck with today’s question!

ANSWERS BELOW:

1. Mullet
2. Lamb or mutton
3. Anchovies
4. Welsh rabbit
5. Rocky Mountain oysters

Advertisements

2/26/2016 – Classical Music

piano-shortbread-blog

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.

This Freestyle Friday, I came up with a really off-the-trail connection, classical music. More dishes than you could believe have been named after people in the classical music canon, and now you get to learn two categories of LL at the same time!

Have fun, and play on!

1. The dish seen here, consisting of filet mignon, pan-fried in butter, served on a crouton, and topped with foie gras takes is named after what composer of the operas “The Thieving Magpie” and “The Barber of Seville”?

Q1Classical
Question 1

2. The eggs prepared here, consisting of soft-boiled eggs with croustades, duchesse potatoes, truffles, and mushrooms in a Madeira sauce, takes its name from what composer of the oratorio “The Damnation of Faust”, the opera “Benvenuto Cellini”, and his “Symphonie fantastique”?

Q2Classical
Question 2

3. The dainty cakes seen here, a light cake sandwich made of two meringue kisses, takes its name from what French composer, whose best known opera includes the “Habanera” and “Toreador Song” arias?

Q3Classical
Question 3

4. Although thought of as an Italian dish, the American dish seen here made with meat, mushroom in a butter sauce, flavored with wine or sherry, and served over noodles is named after the actual Italian opera star Luisa, famed during the 1890s through the 1920s?

Q4Classical
Question 4

5. The confection seen here, made with marzipan, nougat, dark chocolate, and pistachios, and first  created by the Salzburg confectioner Paul Furst, is the what “kugel”, named after a local music legend?

Q5Classical
Question 5

We’ll be back on Monday with questions about caramel, as MD4 featured a question about a certain ice cream sundae variant. And I promise you, caramel will be pronounced with three syllables.

ANSWERS BELOW:

1. Gioacchino Rossini (the dish is Tournedos Rossini)
2. Hector Berlioz (the dish is Eggs Berlioz)
3. Georges Bizet (the dish is Bizet cakes)
4. Luisa Tetrazzini (the dish is Tetrazzini)
5. Wolfgang A. Mozart (the confection is Mozartkugel)

1/22/2016 – Nuts

Nuts

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.

Each Friday, we’ll cover something in food that is good to know for trivia purposes or for general food purposes. Since we started this week with soup, it seemed most appropriate to end with nuts.

WARNING: This blog post does contain nuts, so proceed at your own caution.

1. Popular in Southeast Asia, what dish features skewered meat like chicken, lamb, or beef, and is often served with a spicy peanut sauce? If mutton is used, then soy sauce often replaces the peanut sauce.

Q1Nuts
Question 1

2. First created in 1896 at the Waldorf-Astoria in New York, the Waldorf salad originally contained what three ingredients? The fourth ingredient of walnuts would come years later. The Waldorf salad ordered in “Fawlty Towers” uses these four ingredients plus grapes, which is often used in the Waldorf, but is not one of the original ingredients.

3. Pictured here, what French confection is made from a chestnut either candied or preserved in syrup, then glazed?

Q3Nuts
Question 3

4. What Italian ice cream is typically made from three flavors, with a pistachio layer between a cherry and a chocolate or vanilla layer?

5. Name the almond cookie pictured below. In the United States, coconuts are often used instead of almonds.

Q5Nuts
Question 5

Next Monday: Got milk? Well, you will on Monday!

ANSWERS BELOW:

1. Satay
2. Apples, celery, mayonnaise
3. Marrons glacés
4. Spumoni
5. Macaroon

1/15/2016 – “Q” Foods

Qfood

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.

Each Friday, we’ll cover something in food that is good to know for trivia purposes or for general food purposes. This week, we cover foods that begin with the letter Q. Nostalgists of the 90s will remember that this exact subject was a critical Jeopardy! category in the film “White Men Can’t Jump”.

QJeopardy

And of course, quizmasters like to rehash old pseudo-subjects like this, so let’s delve into this dishes!

1. Quattro formaggi, coming from the Italian for “four cheeses”, is a popular style of pizza which naturally is a blend of four cheeses. Name any two of these four cheeses.

2. The dish pictured here is what poached dumpling, consisting of a mixture of creamed fish or meat, formed into an egg shape? Its name is a general name for the shape it takes, and can be applied for the ice cream dish made in the same shape.

Q2Foods
Question 2

3. Name either of the two countries that produce 92% of the world’s supply of the supposed “supergrain” quinoa.

4. The food seen here is partially named after what French region?

Q4Foods
Question 4

5. What “Q” term is the shape of the food shown below?

Q5Foods
Question 5

Next Monday – We start the new week with a good starter dish, soup.

ANSWERS BELOW

1. Mozzarella, stracchino, fontina, gorgonzola (or ricotta subbing in for one of the last three)
2. Quenelle
3. Peru and Bolivia
4. Lorraine (as in a Quiche lorraine)
5. Quill

1/8/2016 – France’s Mother Sauces

Mother-Sauces

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.

Each Friday, we’ll cover something in food that is good to know for trivia purposes or for general food purposes. This week, we cover the five “mother sauces” of France. All five are pretty vital in French cooking (and other cuisines), so knowing these five is pretty key.

MotherSuaces

Let’s go for a dip! (Get the sauce pun?)

Before we start, something you should know: French chef Auguste Escoffier standardized the list of five sauces in his book Le Guide culinaire, which was written to help streamline French cuisine abroad. Now on to the questions!

1. Hollandaise sauce is notably the sauce used on Eggs Benedict. It’s second most popular use is probably as a topping for a plate of what vegetable grilled?

2. Bechamel sauce is considered the easiest of the five sauces to make. What two basic ingredients are mixed together to create the mixture roux, where milk is then added to create the sauce?

3. As with all mother sauces, there are many “child” sauces. What white sauce can be made by taking the chicken type of the veloute sauce and adding mushroom liquor and cream? Without an accent over one of its letters, this sauce shares its name with the term for a chicken breast with the wing bone still attached.

4. What sauce is created after the mother sauce espagnole is combined with veal stock in equal parts, and subsequently simmered and reduced by half? It takes its name from the fact that 50% of the recipe is the meat stock?

5. Finally, sauce tomate is standardly tomato sauce flavored with salt pork, veal stock, garlic, and mirepoix. Mirepoix is the combination of three different vegetables. Name any two of the three vegetables used in mirepoix.

Next Monday: We’re putting it all on red (and white) with some questions about fine wine.

Be sure to subscribe to Five Course Trivia using the dialog box on the right side of the blog!

ANSWERS BELOW:

ANSWERS:
1. Asparagus
2. Flour and butter
3. Suprême sauce
4. Demi-glace
5. Carrots, onions, celery