Food & Drink Pub Quiz 260326 (free printable)

Food & Drink Pub Quiz 260326 is a selection of 10 questions and answers. Food & Drink Pub Quiz 260326 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.

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1. Q: In which brand of confectionery did blue replace brown in 1989?
   A: Smarties. Rowntrees replaced light-brown Smarties with blue ones in 1988/1989 as part of a campaign surrounding Nestlé’s takeover.
2. Q: What are the two main ingredients of kedgeree?
   A: Smoked fish (typically smoked haddock) and boiled rice. Typically, cooks serve this Anglo-Indian dish for breakfast or brunch. Specifically, the recipe combines these staples with hard-boiled eggs, curry powder, butter, and herbs to create its signature savoury flavour.
3. Q: What is the Swedish name for hot or cold dishes served as a buffet?
   A: Smörgåsbord. Originating as a “sandwich-table,” it features a wide variety of dishes, including pickled herring, salmon, cold cuts, cheeses, breads, and hot items like Swedish meatballs, often served in a specific, multi-course order
4. Q: If ordering nem in a Vietnamese restaurant, what is served?
   A: Spring rolls (nem rán or cha giò) filled with ground pork, shrimp, glass noodles, and mushrooms.
5. Q: When you ask for “la cuenta” (pronounced lah kwentah) in a Spanish restaurant, what do you get?
   A: The bill to pay for your meal. Typically, you use this direct signal to tell the staff that you have finished your meal and feel ready to leave. Since waiters rarely bring the bill automatically, you must take the initiative to request it.
6. Q: What is the Japanese “sake” alcoholic beverage primarily made of?
   A: Rice. Brewers create this beverage using four essential ingredients: specialized rice, water, koji mold (Aspergillus oryzae), and yeast. Initially, they polish the rice to strip away the outer layers of fat and protein. By doing so, they reveal the starchy core necessary for high-quality fermentation.
7. Q: What is the main ingredient of a traditional Swiss fondue?
   A: Melted cheese. A blend of grated cheeses, most commonly Gruyère and Emmentaler (or Appenzeller/Vacherin), melted with dry white wine, a pinch of garlic, and a thickening agent such as corn-starch.
8. Q: During the sugar refining process, manufacturers drain a thick, dark brown, uncrystallized syrup from the raw sugar. Specifically, what name do we give to this substance?
   A: Molasses, treacle, or black treacle. First, producers boil sugar cane or beet juice to create a thick syrup. Subsequently, a high-speed centrifuge separates the liquid from the solid sugar crystals to yield the final product.
9. Q: The meat of which animal is called venison?
   A: Deer. Historically, people used the term to refer to any hunted game. Today, however, the word specifically denotes meat from various deer species, such as red, fallow, and roe deer. Furthermore, many value this protein as a lean, nutrient-dense red meat that farmers and hunters frequently produce.
10. Q: What is a calzone?
    A: An Italian oven-baked folded pizza. Originating from Naples, designed as a portable, hand-held meal. It consists of pizza dough folded into a crescent shape, stuffed with ingredients like mozzarella, ricotta, parmesan, and salami, and usually served with marinara sauce for dipping.