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Food and Drink for Idiots Trivia Quiz

easy easy foodie quiz

A multiple-choice quiz by angiel. Estimated time: 3 mins.

Author
angiel

Time
3 mins

Type
Multiple Choice

Quiz #
33,766

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
6 / 10

Plays
4930

Last 3 plays: Guest 156 (10/10), Guest 99 (4/10), Guest 107 (9/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Where does feta cheese come from? Hint

Germany

Italy

Greece

Romania

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Question 2 of 10

2. What is Bombay Duck? Hint

Dried Fish

Indian pulses

Chinese poultry

vegetarian sausages

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Question 3 of 10

3. Can you tell me the name of the cheese that traditionally goes on pizza? Hint

Mozzarella

Babybel

Saint Andre

Limburger

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Question 4 of 10

4. How is Beef Wellington cooked? Hint

Boiled

In wine

In pastry

In oil

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Question 5 of 10

5. And what is the French name for Beef Wellington? Hint

daube

coeur de boeuf wellington or filet de boeuf wellington

Pate

roti de boeuf

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Question 6 of 10

6. What should you eat on Shrove Tuesday? Hint

Pancakes

Muffins

Souffle

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Question 7 of 10

7. What do you get if you mix chili sauce and peanut butter, possibly with soy sauce added? Hint

Satay Sauce

chili con carne

Sorbet

Madras sauce

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Question 8 of 10

8. Which is one of the main ingredients of a traditional stroganoff? Hint

sweetcorn

beef

chicken

beetroot

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Question 9 of 10

9. What is the literal translation of Creme Brulee?

Answer: (Two Words)

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Question 10 of 10

10. What is the main ingredient of ratatouille? Hint

vegetables

beef

chicken

lamb

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Most Recent Scores

May 30 2024 : Guest 156: 10/10
May 25 2024 : Guest 99: 4/10
May 19 2024 : Guest 107: 9/10
May 18 2024 : Guest 172: 6/10
May 17 2024 : Flyingbustub: 10/10
May 14 2024 : Guest 69: 10/10
May 11 2024 : squaaak: 10/10
May 05 2024 : Guest 67: 8/10
Apr 27 2024 : Guest 64: 8/10

Score Distribution

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Referenced Topics

Hobbies Food & Drink French Language Fish Names Food and Drink for Experts People in Common: For Experts Greece Geography French: Famous & Historical

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