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