Written by Alan, Quiz Master with 35+ years of live pub quiz experience.
100% AI-Free: Questions written by a Human for Humans.
Food & Drink 116994 is a selection of 10 questions. Food & Drink 116994 is the filename that differentiates it from other Food & Drink quizzes. Feel free to use any of these questions and answers for your own quizzes. Just keep in mind that you cannot republish them in any format.
- Q: What is added to the beef after it has been cooked when making Beef Stroganoff?
A: Sour Cream (crème fraîche) - Q: What is the better-known name for young herring and sprats, coated in flour and deep-fried until crispy and golden brown?
A: Whitebait, a collective term for the immature fry of fish, typically between 25 and 50 millimetres (1 and 2 in) long. - Q: The product Marmite is derived from the French word meaning what?
A: Cooking pot. - Q: What is the purpose of aspartame in food manufacturing?
A: Sweetener. Aspartame is approximately 200 times sweeter than sugar. - Q: Which foodstuff is obtained from the root of the cassava plant (also known as manioc or yuca)?
A: Tapioca. Tapioca pearls are a key ingredient in bubble tea. - Q: Turophiles enjoy eating which particular foodstuff?
A: Cheese. - Q: What does the Italian cookery phrase ‘Al dente’ mean?
A: Lightly cooked (i.e. crisp – literally ‘to the tooth’) - Q: In cooking, what is the name given to the small strips or cubes of fatty bacon, or pork fat, used to flavour savoury dishes and salads?
A: Lardons, a key ingredient in classic French dishes like frisée salad, coq au vin, and beef Bourguignon. - Q: In French cookery, what name is given to a Béchamel sauce with shredded or grated cheese?
A: Mornay sauce – It’s made by adding grated cheese, typically Gruyère and sometimes Parmesan, to a standard béchamel. - Q: What is the purpose of tartrazine in food manufacturing?
A: Colouring.