Written by Alan, Quiz Master with 35+ years of live pub quiz experience.
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Food & Drink Pub Quiz 260901 is a selection of 10 questions and answers, balanced for general audiences with an 8/10 Guessability rating. Food & Drink Pub Quiz 260901 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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- Q: How many standard bottles of Champagne are there in a Magnum?
A: Two. It holds 1.5 litres (1,500 ml) of liquid instead of the standard 750 ml. - Q: How many noggins in a pint?
A: Four. A noggin (also commonly known as a gill) is equivalent to a quarter of a pint. UK/Imperial: 5 fluid ounces (approx. 142 ml). - Q: What nut is an ingredient of marzipan?
A: Almonds (typically finely ground almonds or almond flour). - Q: Which salad contains diced apple, celery, walnuts, and mayonnaise?
A: Waldorf salad. Created in 1893 by Oscar Tschirky, the maître d’hôtel at the Waldorf-Astoria Hotel in New York City. - Q: A sauce described as ‘ à la soubise ‘ primarily contains what vegetable?
A: Onions. It is a classic French sauce made by sweating sliced onions in butter and mixing them into a classic Béchamel or Béchamel-style base. - Q: What is a small pickled cucumber commonly called?
A: A gherkin in Britain and Ireland. People use them in burgers, sandwiches, cheese boards, or eat them plain as a snack. - Q: What is soft, smooth, unaged fresh cheese with a thick consistency like yoghurt known as?
A: Fromage frais, fromage blanc, or quark (also spelt quarg or kvarg). Skyr is an Icelandic strained dairy product made with cheese cultures. - Q: Which spice gives food a yellow colour?
A: Turmeric. It contains curcumin, which gives the spice its bright yellow-orange colour. - Q: After water, what is the most consumed beverage in the world?
A: Tea. People drink an estimated 3.5 to 5 billion cups of tea every day. - Q: Béchamel, Velouté, and Espagnole are types of what?
A: French sauces. The five mother sauces: béchamel, espagnole, hollandaise, tomato, and velouté.