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Food & Drink

50 randomly selected Food & Drink questions for quizmasters.

New random selection made weekly.  Next update: Monday 26th January 2026

(Please note: Questions are taken from our database of previous quizzes. Some questions and answers may be outdated.)


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1.What 'C' is used to describe a boned and rolled eye of lamb loin?
 
Cannon / Canon
2.What 'C' describes a variety of white kidney bean commonly used in Italian cuisine?
 
Cannellini
3.Originating in eastern Europe, what 'P' describes a cut of meat - normally beef - that has been brined, partially dried, seasoned with herbs and spices, then smoked and steamed?
 
Pastrami
4.Arrange these three in order of the year they were founded, earliest first:
 
B C A (1930, 1940, 1953)
5.What name for a small round piece of lamb comes from the French for 'hazelnut'?
 
Noisette
6.Jarlsberg is a Swiss-type cheese originating from what country?
 
Norway (also produced in Ohio and Ireland under licenses from Norwegian dairy producers)
7.If you were served leche in Spain, what would you be drinking?
 
Milk
8.Similar to Cajun cuisine, what 'C' describes a style of cooking originating in the New Orleans area of Louisiana?
 
Creole
9.In what U.S. State is Jim Beam produced?
 
Kentucky (Clermont)
10.A type of rice wine similar to sake, but with a lower alcohol content and higher sugar content, what 'M' describes this Japanese condiment?
 
Mirin
11.Amarone is a dry, full-bodied red wine from what country?
 
Italy (Amarone della Valpolicella)
12.What flavour is the liqueur Triple Sec?
 
Orange
13.What name is given to a wine bottle twice the size of a Standard bottle?
 
Magnum (1.5 litres)
14.What 'P' describes this heavy, slightly sweet rye bread originating from Germany?
 
Pumpernickel
15.In Italian cuisine, what 'B' are small mozzarella cheese balls?
 
Bocconcini
16.What 'A' describes a distilled, highly alcoholic beverage made from the flowers and leaves of the grand wormwood plant, together with green anise, sweet fennel, and other herbs?
 
Absinthe

17.First produced in Dublin in 1994, what is the name of this uniquely bottled coffee liqueur?
 
Sheridan's
18.In English speaking countries, what two words describe the popular dish adapted from the French dish Filet de bœuf en croûte?
 
Beef Wellington (lit. translation: crusted beef fillet)
19.What is the generic term for a distilled alcoholic beverage made from sugar cane by-products such as molasses, or directly from sugar cane juice?
 
Rum
20.If you ordered Kartoffelsalat in a German restaurant, what would you be served?
 
Potato salad
21.What type of nut is this?
 
Hazelnut (also cobnut or filbert nut)
22.Related to jerky, what 'B' is the Southern African term for dried, cured meat?
 
Biltong
23.What drink is sometimes referred to as Adam's ale or Adam's wine?
 
Water
24.What sauce is a mixture of egg yolk, melted butter, and lemon juice, usually seasoned with salt, and either white pepper or cayenne pepper?
 
Hollandaise (also called Dutch sauce)
25.A speciality of Angus, Scotland; the Arbroath smokie is a type of smoked what?
 
Haddock
26.What type of food are Macadamias?
 
Nuts
27.What 'L' describes this traditional Scottish square sausage?
 
Lorne
28.Formaggio is the Italian word for what foodstuff?
 
Cheese
29.What 'S' is the generic Italian term for sparkling wine?
 
Spumante
30.What is the name of the pan in which Paella is made?
 
Paella (Catalan: "pan")
31.What 'C' describes the edible flower buds of the Flinders rose bush?
 
Capers
32.If you see canard on a French menu, what type of meat is on offer?
 
Duck

33.In French cuisine, what type of foodstuff are boudin blanc and boudin noir?
 
Sausage
34.What 'T' describes this Greek meze made from salted and cured fish roe mixed with olive oil and lemon juice, in a starchy base of bread, potatoes, or almonds?
 
Taramasalata
35.What colour is tartrazine, the synthetic dye primarily used as a food colouring?
 
Yellow
36.What is the name of the anise-flavoured aperitif widely consumed in Greece and Cyprus?
 
Ouzo (Greek: ούζο)
37.What 'R' describes a complex of enzymes commonly used to separate milk into curds and whey during the cheese making process?
 
Rennet
38.If a Spanish or Mexican dish is served con queso, with what is it served?
 
Cheese
39.What is the main ingredient added to Scotch whisky to make Drambuie?
 
Honey (a secret blend of heather honey, herbs and spices)
40.What is mixed with vodka and orange to make a Harvey Wallbanger?
 
Galliano
41.What nut gives Frangelico liqueur its distinct flavour?
 
Hazelnut
42.What popular herb is called tulasi (तुलसी) in Hindi and kaphrao (กระเพา) in Thai?
 
Basil (holy basil)
43.In British cuisine, what North England town gives its name to a double loin lamb chop?
 
Barnsley
44.In Chinese cuisine, of what popular dish is the saliva of cave swifts a key ingredient?
 
Bird's nest soup
45.What 'M' is an Italian fortified wine named after the Sicilian city around which it is produced?
 
Marsala
46.What is the main spirit ingredient of Pimm's No. 1 Cup?
 
Gin
47.What type of nut is this?
 
Pistachio
48.What name is given to a dessert of vanilla ice cream, peaches, and raspberry sauce?
 
Peach Melba (created by the French chef Auguste Escoffier in honour of Dame Nellie Melba)
49.Often marketed as blue brie, what 'C' is a German cheese made from a combination of Penicillium camemberti and Penicillium roqueforti mould?
 
Cambozola (a portmanteau of Camembert and Gorgonzola)
50.In what U.S. state is Jack Daniel's produced?
 
Tennessee (Lynchburg)


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