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Food & Drink
1,817 questions • Page 19 of 26
| # | Question | Answer |
|---|---|---|
| 1261 | What Vegetable Did Mark Twain Describe As 'Cabbage With A College Education' | Cauliflower |
| 1262 | What Type Of Food Is Port Salut | A Cheese |
| 1263 | In Which Us State Did Chilli Con Carne Originate | Texas |
| 1264 | Which Region Of France Does Claret Come From | Bordeaux |
| 1265 | What Is France's Oldest Type Of Brandy | Armagnac |
| 1266 | How Do You Prevent A Black Rim Forming Round The Yolk Of A Boiled Egg | Plunge into cold water after boiling |
| 1267 | What Was The Name Of The Highly Diluted Rum That Was Once Given To British Sailors | Grog |
| 1268 | Which Food Crop Does The Colorado Beetle Most Often Attack | Potato |
| 1269 | What Is A `Blenheim Orange' | Eating Apple |
| 1270 | What Name Is Given To An Illegal Highly Alcoholic Irish Whiskey | Poteen (pocheen) |
| 1271 | Which Drink Was Once Advertised With The Slogan: 'I'm Only Here For The Beer' | Double Diamond |
| 1272 | What Are The Two Main Ingredients Of Cock-A-Leekie Soup | Boiling fowl and leeks. |
| 1273 | Which Ingredient Gives Earl Grey Tea Its Distinctive Flavour | Oil of Bergamot |
| 1274 | Which Chicken Dish Is Named After A Battle In The Napoleonic Wars | Chicken Marengo |
| 1275 | What Colour Is Chablis | White |
| 1276 | What Is Ciabatta | Italian bread |
| 1277 | Harrissa Is What In Cooking | A spicy paste |
| 1278 | Traditionally What Type Of Meat Is Used To Make A Mousakka | Lamb |
| 1279 | Bruschetta Is What | Fried or toasted bread |
| 1280 | Wine Vinegar, Egg White And What Other Ingredient Goes Into Making Hollandaise Sauce | Butter |
|
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| 1281 | What Famous Product Did Cerebos Manufacture | cooking salt |
| 1282 | Who Was The Female Russian Dancer Who Had A Desert Named After Her | Anna pavlova |
| 1283 | Sorbitol Dulcitol And Xylitol Are Forms Of What) | Sugars (artificial sweeteners) |
| 1284 | What Is The Cocktail Called, That Consists Of Four Parts Of Tequila To Two Parts Of Lemon Or Limejuice | Margarita |
| 1285 | Which Vegetable Comes In `Globe' And `Jerusalem' Varieties | Artichokes |
| 1286 | Which European Nation Were The First To Drink Tea | The Dutch |
| 1287 | Which Product Was Renamed `Arthur's' After The Star Of Its Advertising Campaign | Kattomeat |
| 1288 | For Which Beer Is Rutland Famous | Ruddles |
| 1289 | In French Cookery, What Is The Earthenware Dish In Which Pat Is Served | Terrine |
| 1290 | By What Is The Seasoned Jellied Loaf Made From The Head Of A Pig Generally Known | Brawn |
| 1291 | What Is The Minimum Age For A Three Star Brandy - Is It Three, Five Or Ten Years | 5 Years |
| 1292 | How Many Bottles Of `Champagne' Are There In A Nebuchadnezzar | 20 Bottles |
| 1293 | What Is The Common Name For Goobers, Pindars, Groundnuts, Or Grass Nuts | Peanuts |
| 1294 | What Nationality Is The Lager Producer, `Grolsch' | Dutch |
| 1295 | Agar-Agar Is Often Used In Cooking. What Is It | A type of gelatine |
| 1296 | Umbles Can Be Made Into A Pie And Gave Rise To The Expression 'To Eat (H)Umble Pie'. What Are Umbles | Edible entrails |
| 1297 | In Italy, If You Were Served Pesce Martello, What Would You Be About To Eat | Shark |
| 1298 | What Is Sauerkraut | A German dish of pickled cabbage |
| 1299 | What Is Beeswing | Film that forms on the side of a bottle of port |
| 1300 | Petit Fours Means Literally 'Little Ovens'. What Are They | Small french cakes or biscuits |
|
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| 1301 | What Is Gazpacho | Cold Soup |
| 1302 | Kale Is A Variety Of Which Winter Vegetable | Cabbage |
| 1303 | Which Vegetable Is Also Known As The Spinach Beet Or Seakale Beet | Swiss Chard |
| 1304 | If You Were Served Crudits As A Starter Before Your Main Meal What Would You Be Eating | Sliced or shredded raw vegetables |
| 1305 | Gnocchi Is A Food From Italy. What Is It | Small dumplings made of potato, flour or semolina |
| 1306 | What Are Sometimes Called Chinese Gooseberries' | Kiwi Fruit |
| 1307 | What Are Bigoli, Farfalle, Rigati And Pansotti | Pasta Shapes |
| 1308 | What Is Pumpernickel | German Black Bread |
| 1309 | Plashing' Is A Term Used To Describe The Collecting Or Gathering Of What Kind Of Nuts | Walnuts |
| 1310 | What Cooking Term Is Given To A Garnish Of Spinach | Florentine |
| 1311 | What Is Compote | Fruit preserved or stewed in syrup |
| 1312 | What Is Bouillon | A Type Of Soup |
| 1313 | What Does The Phrase Al Dente Mean | Pasta cooked firm |
| 1314 | Which Cooking Term Is Used To Describe Vegetables Cut Into Very Thin Strips And Cooked Slowly In Butter | Julienne |
| 1315 | What Is The French Name Of The Pate Made From Goose Or Duck Liver | Pate de Foie Gras |
| 1316 | What Colour Is Pistachio Nut, Often Used In Ice Cream And Confectionery | Light Green |
| 1317 | What Food Has A Name That Means Twice Cooked | Biscuit |
| 1318 | For What Was Licourice Used In Ancient Egypt | Medicine |
| 1319 | What Type Of Pastry Is Used For Profiteroles | Choux |
| 1320 | On The Dessert Menu What Is The Name Given To A Mixture Of Fresh Or Dried Fruit In Syrup | Compte |
|
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| 1321 | A Linzer Torte, Named After An Austrian Town Has A Ground Nut Pastry Base Spread With Jam. What Type Of Topping Does It Have | Criss Cross pastry strips |
| 1322 | Baked Alaska Has Meringue On The Outside , What Does The Meringue Cover | Ice cream |
| 1323 | If You Ordered Cherries Jubilee, How Would You Expect Them To Be Cooked | Flambeed (in kirsch) |
| 1324 | The French Call It Sabayon, What Do The Italians Call It | Zabaglione |
| 1325 | Which Bean Is Used To Produce A Tin Of Baked Beans | Haricot |
| 1326 | What Type Of Pastry Would Be Used For A Jam Roly Poly | Suet |
| 1327 | Which Drink Is Named After The Duke Of Beaufort's Seat And Is A Long, Refreshing Drink Of Claret With Soda Water And Sugar | Badminton Cup |
| 1328 | If Food Is `Au Naturel', What Does This Mean | Plainly cooked or uncooked |
| 1329 | What Is Armagnac | A dry, brown, brandy |
| 1330 | What Equivalent English Course Is Antipasto | Starters or Hors D'Oeuvres |
|
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