Written by Alan, Quiz Master with 35+ years of live pub quiz experience.
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Food & Drink 118539 is a selection of 10 questions. Food & Drink 118539 is the filename to differentiate 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.
1 Which fruit do the French call “framboise”?
A Raspberry. French speakers commonly use this term to describe the fruit.
2 Which herb traditionally provides the base for Italian pesto?
A Basil. Pesto combines fresh basil leaves, pine nuts, garlic, olive oil, salt, and Parmesan or Pecorino cheese into a vibrant paste.
3 In which English county is Stinking Bishop cheese made?
A Gloucestershire. Stinking Bishop develops a distinctive, meaty pungency that intensifies as this renowned soft-textured cheese ages.
4 What is the more common name of the herb sometimes referred to as Chinese parsley?
A Coriander. Although cilantro is related to the parsley family and looks a lot like flat-leaf parsley, its leaves have a distinctly different smell, a deeper emerald colour, and a much stronger flavour.
5 A spurtle is a traditional Scottish implement that’s primarily used for stirring what?
A Porridge. As well as soups, stews, and broths.
6 Golden Acre, January King, and Golden Acre are varieties of which vegetable?
A Cabbage.
7 Which insects do manufacturers use to make red dye food colouring?
A Cochineal. Manufacturers extract carmine dye from the dried bodies of female cochineal insects.
8 What type of fruit is Beauty of Bath?
A Apple. A very early apple usually crops in August, but can crop as early as July
9 What is added to brandy to make a sidecar cocktail?
A Orange liqueur and lemon juice. Bartenders typically mix equal parts of the three ingredients for a classic version, though some prefer a 2:1:1 ratio of brandy to liqueur and lemon juice. For the orange component, mixologists often select Cointreau, Grand Marnier, or another dry Curaçao.
10 What name describes a grape that the sun has dehydrated?
A “Raisin. Producers traditionally sun-dry raisins, whereas they often speed up the drying of sultanas by dipping them in an oil-based solution to retain their light colour.
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