3/28/2016 – Herbs


Welcome BACK 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.

Sorry it’s been a while. I’ve been completely consumed by the USC Puzzle Hunt. And thus, writing food trivia has been on the back eye of the stove. But, I’m back!

Well, it looks like I’m sticking around in Rundle C. I’ve got other categories to improve on besides F/D, but I certainly feel as if my F/D knowledge has added up tremendously. I went 5-11 for LL68, which is tremendously higher percentage than my F/D thus far. In the last week, I did get the IKEA question (which I could have bet would have been a Business question), and I missed the beer question, which comes to no surprise.

But, I never did get to review the LL Midseason Classic. The food question from that set:

Learned League precedent (LL68 Midseason Classic, Q1) – Rosemary, marjoram, thyme, savory, and perhaps a touch of lavender are included in a flavorful mixture that is marketed and sold by major spice manufacturers as what French name?

Did not get it right. Which is a shame, since I’ve seen the right answer a good number of times on my food glossaries I use to write this website. Nonetheless, I got 8 questions right for that day, and my score did contribute to the Skyline scores.

And now, I ask: Are you going to Scarborough Fair? Here are five more questions about herbs.

1. From the region of Genoa, name the sauce seen here which is made with basil, garlic, Parmesan, pecorino sardo, and then blended with olive oil?

Question 1

2. Name the alcoholic drink seen here. It partly takes its name from the herb seen on top, and are traditionally served in a silver or pewter cup.

Question 2

3. The fines herbes are a combination of four herbs that are popular in French cooking. Two are chives and parsley. Name either of the other two. Marjoram is sometimes included in this set, but the other four are considered the canonical fines herbes.

4. What word precedes the words “balm”, “grass”, “myrtle”, and “verbena” in the names of culinary herbs?

5. Which herb is traditionally found on gravlax, a Nordic dish made with raw salmon, salt, and sugar?

Tomorrow: Since we are no longer during a LL season, I can say what we’re covering tomorrow. And according to my notes, I haven’t written questions about pizza?!? Going to have to rectify that.


LL. Herbes de Provence
1. Pesto
2. Mint julep
3. Tarragon or chervil
4. Lemon
5. Dill

3/18/2016 – Buns


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.

Earlier this week, we had another food/drink question, so let’s break it down:

Learned League precedent (LL68, MD16) – What word follows each of these terms to create names of various British breakfast, tea, or dessert sweets? Bath, Chelsea,Colston, London, Saffron, Sally Lunn.

Swing and a miss. I picked the MCWA, “biscuit”. And since it was buns, let’s see if we’ve got buns, hun.

1. Whether or not they cost one-a-penny or two-a-penny, hot cross buns are made with one of two well known fruit products. Name either.

2. Name the brand name that has been edited out of this picture.

Question 2

3. Often seen in Australia and New Zealand, the coconut topped bun seen in this picture shares its name with which American city?

Question 3

4. Often baked in October for holiday purposes, name the sweet roll/bun seen here that includes pieces of bone-shaped phalanges. You can provide either its Latin American name, or its name in English.

Question 4

5. The bun kebab, made with a spiced patty, onions, chutney, and is shallow-friend and served on a bun, is a popular sandwich in which country?

Question 5

Next Monday: More food trivia!


LL. Bun, duh
1. Raisins or currants
2. Mrs. Freshley’s
3. Boston
4. Pan de muerto or bread of the dead
5. Pakistan

3/17/2016 – Tea


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.

Yesterday, we had a new food/drink question, so here we go:

Learned League precedent (LL68, MD18) – Yerba leaves of the ilex paraguariensis tree are used to prepare what infused drink, popular in South America and parts of the Middle East? It’s especially popular in Argentina, where it is considered the national drink and has a dedicated museum in the Buenos Aires suburb of Tigre.

And I MISSED it. The real cruddy thing is that I definitely learned this in high school Spanish classes. I knew it was a four-letter M word, and like an idiot, put “mole”. Ugh.

Well, since we’re talking about brewed leaves, it’s time to do an edition on leaves. Maybe you’ll have better luck than me!

1. Name the word hidden in this picture.

Question 1

2. Sometimes called the “Champagne of teas”, name the tea variety, usually brewed as a black tea, named after its namesake district in West Bengal, India.

3. Earl Grey tea is a tea blend which has been flavored with an oil made from the rind of the citrus fruit seen here. What is this fruit?

Question 3

4. In tea drinking terms, a roji and a chashitsu are used during what?

5. Name the tea seen here. Produced in the Yunnan Province in China, this tea is a fermented and aged dark tea.

Question 5

Bonus 6. The five alcohols used in an Long Island Iced Tea are gin, vodka, triple sec, tequila, and what?

Tomorrow: More food trivia!

LL. Mate
1. Oolong
2. Darjeeling
3. Bergamot
4. Japanese tea ceremony (the roji is the garden, and the chashitsu is the building)
5. Pu-erh
6. Rum

3/15/2016 – Mayonnaise


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 Friday, we got a new food/drink question, so let’s look at the tale of the tape.

Learned League precedent (LL68, MD15) – “Bring out the best” is the slogan of two different condiment brands, which are owned by the same company and whose products are nearly identical, but sold in different regions. What are those two brands?

Well, I knew one cold, but had no idea on the other.

So, I am now 3 for 6 after this question. And now to make sure I don’t forget it any time soon, here are 5 more mayonnaise questions!

1. Name the other brand of mayonnaise I did guess, whose logo has been cropped out here. Created in Greenville, South Carolina, it’s the third largest brand of mayo in the United States.

Question 1

2. Essentially “garlic mayonnaise”, name the crossword-friendly sauce associated with southern France that is often added to bouillabaisse and other fish dishes.

3. Typical deviled eggs are hard-boiled eggs filled with a mixture of hard-boiled egg’s yolk, mayonnaise, and what other ingredient?

4. Made by combining mayonnaise with ingredients like vinegar, shallots, capers, chopped pickles, and spices, name this French sauce often served with shellfish, but also has been used as a hot dog spread and with French fries. While this condiment is traditionally yellowish, the Louisiana Creole version of this sauce is reddish.

5. We can’t have a mayo quiz with mentioning the BLT! Of course the B in BLT stands for “bacon”, but vegans will replace the bacon with what soy product of Indonesian origins seen here, thus making the sandwich a TLT?

Question 5

Tomorrow: More food trivia!


LL. Hellmann’s, Best Foods (My half credit was Hellmann’s)
1. Duke’s
2. Aioli
3. Mustard
4. Remoulade
5. Tempeh

3/8/2016 – Organ Meat


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.

Yesterday on LL, we had a food/drink question, so let’s tackle it!

Learned League precedent (LL68, MD11) – Originally applied to a stew of game birds, this term now refers to the edible internal organs of a fowl (particularly the heart, liver, and gizzard). What is this term, which often precedes the word “gravy” on Thanksgiving menus in the United States?

And excitedly enough, I got it right! Not a particularly hard question, and I feel as if I was able to get it right, I’m feel confident you did as well.

So, I go 3 for 5 for this season’s F/D questions. But, to make sure we don’t miss questions about other organ dishes, let’s make the fantastic voyage into organ meats (or more properly, offal).


1. Name the French sausage pictured here, made with pork, intestines, pepper, wine, and tripe? Its name is similar to a smoked sausage using pork (and that’s it), and is associated with Louisiana Creole cuisine.

Question 1

2. What’s you’re looking at right here is a skewer filled with chicken hearts, typical in Brazil. This dish falls under what type of barbecue category, coming from the Spanish for “to burn”, where skewers of meat are cooked over a namesake grill?

Question 2

3. In medieval times, humble pie was a dish that contained the pluck (heart, liver, lungs, and kidneys) of which animal?

4. Also called brawn, give the common name of the meat seen here, made with chopped pieces of the namesake area of a calf or pig and set in aspic? Its name sounds like it could be a dairy item, which it certainly is not.

Question 4

5. Also in the “not what is sounds like” category, what name is given to the thymus gland of an animal? The pancreas is also called this term, but considered inferior to the delicacy of the thymus?

Tomorrow: More food trivia!


LL. Giblet
1. Andouillette
2. Churrasco
3. Deer
4. Head cheese
5. Sweetbread

3/4/2016 – Tuna


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.

Since I was swamped with work yesterday, I didn’t get to cover the Food/Drink question on Wednesday, so here it is now:

Learned League precedent (LL68, MD8) – Also known as longfin, it is the only species that US law legally permits to be marketed as “white meat tuna.” What is the most common name for this member of the tuna family (a name used on products sold by StarKist, Bumble Bee, Chicken of the Sea, and other brands)?

Unfortunately, this was a miss. Not a big fish fan, and certainly not a fan of canned fish. I had heard of the answer in passing, but never would have come up with it for a competition. I now stand 2 for 4 this season.

So now, we have more tuna questions! Enjoy!

1. Found in the Italian region of Piedmont, what dish is comprised of thinly sliced roast or braised veal and a creamy sauce with tuna flavor, then served cold?

Question 1

2. The Japanese soup stock “dashi” often features dried flakes of what tuna variety, often considered the smallest as a fish rarely weighs over 25 pounds?

3. With a name derived from the Arabic for “dry”, what Mediterranean delicacy shown here is a filleted salt-cured tuna?

Question 3

4. Of the three canned tuna companies StarKist, Bumble Bee, and Chicken of the Sea, which one is owned by the Thai Union Group, the world’s largest canned tuna processor?

5. In Hawaiian cuisine, the yellowfin tuna (which is today’s cover photo) is usually called what three-letter name?

Next Monday: More food trivia! Also, I’ll be on spring break, so that’s also great!


LL. Albacore
1. Vitello tonnato
2. Bonito
3. Mojama
4. Chicken of the Sea
5. Ahi

3/1/2016 – Pickles


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.

Yesterday, we were faced with a new food question:

Learned League precedent (LL68, MD6) – In France (and elsewhere), especially small gherkins, often paired with capers or served as a condiment with classical dishes such as pâté, are typically sold under what French name?

Nope. No idea. I guessed something that is grossly incorrect, so much that I won’t share the guess I made. I am now 2 for 3 for the food questions.

So, it looks like I need more pickle knowledge, so here we go:

1. Name the sandwich seen here, made with ham, Swiss cheese, roasted pork, mustard, pickles, and a certain type of white bread.

Question 1

2. If we’re talking about foods with pickles, we can’t miss a Chicago-style hot dog. Besides the poppy seed bun, a dill pickle spear, and some celery salt, name four of the other five ingredients typically on the Chicago style dog.

3. Name the sauce comprising of either mayonnaise or aioli, and usually chopped pickles, capers, onions, and sweet relish. The sauce is known for going with a certain genre of food, and the sauce’s name comes from an ancient Turkish people, and is completely unrelated to a word meaning “raw”.

4. Established in 1897, the world’s largest pickle factory is found in Holland, Michigan, and belongs to what major company?

5. Back to back industry questions? Yep. Edited out of this logo is what name, the largest independent pickle company in the US as well as the top-selling pickle brand in the Southeast US, which takes its name from a city in North Carolina?

Question 5

Tomorrow: More food trivia!


LL. Cornichons
1. Cuban sandwich or Cuban mixto
2. Onion, tomato, relish, mustard, peppers
3. Tartar sauce
4. Heinz
5. Mt. Olive

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

2/23/2016 – Savory Pies


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.

So, as we look back from yesterday:

Learned League precedent (LL68, MD1) – Although the dish’s name means literally “covered with bread,” shortcrust pastry is more often used to prepare what savory treat of Spain and Latin America?

Excitedly enough, I got it right! I am now 1 for 1 for LL68 food questions! Hope you did as well.

Nonetheless, since savory pies are an important part of the cuisine, here are five more dishes for you. Mind you, these are the savory pies, and not the standard pies, which I’m sure will be a topic soon enough. Enjoy!

1. Pictured here is what Swiss dish which includes potatoes, vegetable, fruits, and cheese, and shares its name with the disease that required Swiss chefs to create a pastry using food items that were accessible during the epidemic?

Question 1

2. Which meat would you find in the British meat pie seen here?

Question 2

3. Translating as “cheese-pie”, what Greek pastry is made with layers of buttered phyllo and usually either feta or Kefalotiri cheese?

Question 3

4. Often considered one of Russia’s national dishes, what dish made with yeast-raised dough, and filled with literally about anything, is similar in name to a dumpling dish often filled with either potato or cheese?

Question 4

5. The pastry seen here, with a golden yellow flaky shell and is often served with coco bread, is the namesake “patty” of what country?

Question 5

Tomorrow: More food trivia!


LL. Empanada
1. Cholera
2. Pork (it’s a pork pie)
3. Tiropita
4. Pirog (or plural pirogi)
5. Jamaica