Quiz about Great Grub from Great Britain
Quiz about Great Grub from Great Britain

Great Grub from Great Britain Trivia Quiz


Many people do not know the wondrous choices of foods to be consumed in various part of the U.K. Here is a little quiz to set the gastric juices flowing. I will give you the ingredients and you tell me the name of the dish.

A multiple-choice quiz by mochyn. Estimated time: 4 mins.
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Author
mochyn
Time
4 mins
Type
Multiple Choice
Quiz #
234,225
Updated
Apr 01 22
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
6066
Awards
Top 35% Quiz
Last 3 plays: Winegirl718 (7/10), ThickFingers (7/10), Guest 69 (3/10).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. A very popular dish containing lamb, carrots, leeks, swede, potatoes cooked in one pot, using flour to add body. Parsley, salt and pepper is used for enhancing taste. What is the name of this very traditional dish? Hint

Irish Stew
Cawl
Cock-a-leekie soup
Mulligatawny Soup

2. A tasty meal whose ingredients are, a sheep's pluck, dry oatmeal, suet, stock, onions, pepper and salt. Which dish am I describing? Hint

Welsh Rarebit
Bubble and Squeak
Haggis
Yorkshire pudding

3. A very simple fried dish made from cabbage and potatoes (and/or any other leftover vegetables) is better known as what? Hint

Toad in the Hole
Pancit
Bangers and Mash
Bubble and Squeak

4. Another simple dish, seaweed and oatmeal fried in bacon fat, an acquired taste. What is it? Hint

Laver Bread
Ocean pie
Kedgeree
Porridge

5. This traditional food is hundreds of years old. Diced skirt steak, onions, potatoes, swede, salt and pepper added to taste, all cooked in a shortcrust pastry. What am I describing? Hint

Cumberland Pie
Pig in a Blanket
Cornish Pasty
Toad in the Hole

6. Although not strictly British Grub, this dish has been claimed as part of England's heritage. You need lamb, stewing steak, beef stock, onions, potatoes ,carrots, salt, pepper and fresh thyme.What am I cooking? Hint

Welsh Casserole
Irish Stew
Scouse
Scotch Broth

7. One of my favourite dishes is made with jam, shortcrust pastry, ground almonds, caster sugar, butter, eggs and a drop of vanilla essence. What am I describing? Hint

Simnel cake
Sweetheart cake
Bakewell pudding/tart
Queen of Puddings

8. One of my favourite seaside treats as a child was to eat one of these. Made in a tall glass, the base was a mixture of fruits, strawberry, grape, melon etc. This was followed by 3 scoops of ice cream, vanilla and strawberry, plus peach melba sauce and whipped cream. A fan shaped wafer was added and a cherry placed on the top. What treat is it? Hint

Strawberry Surprise
Angel Delight
Knickerbocker Glory
Sundae Supreme

9. A great favourite in the UK would rarely be cooked at home, people preferring to buy in the local take-away. The ingredients are fish, potatoes and oil. What am I talking about (the most common name)? Hint

Surf and Turf
Shark and Taters
Fish and Chips
Surf and Spuds

10. Sunday would not be Sunday without this dish. The ingredients are eggs, flour, milk, water and oil. Add salt and pepper. What dish is this? Hint

Dorset Pudding
Yorkshire Pudding
Lancashire Pudding
Geordie Pudding


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Quiz Answer Key and Fun Facts
1. A very popular dish containing lamb, carrots, leeks, swede, potatoes cooked in one pot, using flour to add body. Parsley, salt and pepper is used for enhancing taste. What is the name of this very traditional dish?

Answer: Cawl

Cawl was the most common dish served in the winter months in South Wales. The broth was served first, eaten with bread, and the meat and vegetables were served as the second course. Sheep and leeks are common in Wales.
2. A tasty meal whose ingredients are, a sheep's pluck, dry oatmeal, suet, stock, onions, pepper and salt. Which dish am I describing?

Answer: Haggis

These are the traditional ingredients for the Scottish dish, Haggis. Don't be put off by the ingredients, it is delicious.
A canny Scotsman might try to fool you by saying that it is an animal of varying descriptions and that its legs are not the same size as it runs around the sides of mountains in Scotland. Rumoured to be a hermaphrodite.
3. A very simple fried dish made from cabbage and potatoes (and/or any other leftover vegetables) is better known as what?

Answer: Bubble and Squeak

Bubble and Squeak, eaten for breakfast, has been used for over one hundred years as a way to use leftovers from the dinner the previous night.
4. Another simple dish, seaweed and oatmeal fried in bacon fat, an acquired taste. What is it?

Answer: Laver Bread

Traditionally prepared for St David's Day and also called Welsh sea biscuits, the seaweed is usually gathered near Swansea. It is boiled for about 5 hours before being mixed with the oatmeal, made into little cakes and fried in bacon fat. You can use a little lemon juice to add flavour.
5. This traditional food is hundreds of years old. Diced skirt steak, onions, potatoes, swede, salt and pepper added to taste, all cooked in a shortcrust pastry. What am I describing?

Answer: Cornish Pasty

The Cornish Pasty will always be associated with tin mining and to a certain extent, coal mining. The food was taken as lunch into the mine and the meat and vegetables were eaten. By this time the pastry was dirty and was thrown to the "knockers", the spirits that lived in the mine, to keep them happy.
The pastry kept the filling inside hot for about 10 hours but the miners who loved the food, ate half for breakfast, then left the other half on the surface in ovens ready to be eaten for lunch. To avoid confusion, the miner's initials were baked on top of each pasty.
One area of contention is where to make the "crimp", or the join. Some say at the top, some say at the side. What do you think?
6. Although not strictly British Grub, this dish has been claimed as part of England's heritage. You need lamb, stewing steak, beef stock, onions, potatoes ,carrots, salt, pepper and fresh thyme.What am I cooking?

Answer: Scouse

Scouse was brought to England by Northern European sailors who called it Lobscaus. It was adopted by the people of Liverpool whose nickname is now Scousers. Many different recipes exist including some that include the use of Oxo cubes instead of beef stock.
7. One of my favourite dishes is made with jam, shortcrust pastry, ground almonds, caster sugar, butter, eggs and a drop of vanilla essence. What am I describing?

Answer: Bakewell pudding/tart

Allegedly made by mistake in the 1800s by an inexperienced cook at the White Horse Inn in the market town of Bakewell. Instead of blending the egg mixture into the cake, she spread it on the jam.
The customer liked it and so history was made.
8. One of my favourite seaside treats as a child was to eat one of these. Made in a tall glass, the base was a mixture of fruits, strawberry, grape, melon etc. This was followed by 3 scoops of ice cream, vanilla and strawberry, plus peach melba sauce and whipped cream. A fan shaped wafer was added and a cherry placed on the top. What treat is it?

Answer: Knickerbocker Glory

Many people outside the UK first knew of this treat when it was mentioned in Harry Potter and the Philosopher's Stone. There are many versions but it has been eaten in the UK since 1930.
9. A great favourite in the UK would rarely be cooked at home, people preferring to buy in the local take-away. The ingredients are fish, potatoes and oil. What am I talking about (the most common name)?

Answer: Fish and Chips

The fish and chip shop has been with us since 1860 and fish has been used as a substitute for meat by Roman Catholics on Fridays. Schools have adopted this practice by having fish and chips for dinner on Fridays. Tasted much better in greaseproof paper and wrapped in newspaper than in a polystyrene container. Salt and vinegar added for taste.
10. Sunday would not be Sunday without this dish. The ingredients are eggs, flour, milk, water and oil. Add salt and pepper. What dish is this?

Answer: Yorkshire Pudding

Roast beef and Yorkshire pudding, you can't have one without the other. Although Yorkshire puddings have been in existence since the Middle Ages as food for poor people, they weren't paired with roast beef for another 200 years.
Source: Author mochyn

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