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General knowledge · 12 questions
British classics and pints
Twelve questions on british classics and pints. Look closely: the most familiar answer is not always the right one.
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Question 1 of 12
Which fish traditionally gives Cullen skink its smoky flavour?
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- 1. Which fish traditionally gives Cullen skink its smoky flavour?
- A. Smoked trout
- B. Smoked salmon
- C. Smoked haddock (answer)
- D. Smoked mackerel
Cullen skink combines smoked haddock with potatoes, onion and milk. - 2. What distinguishes the appearance of a traditional Cornish stargazy pie?
- A. Whole eggs balanced on the crust
- B. A spiral of pastry sausages
- C. A lattice of seaweed
- D. Fish heads protruding through the crust (answer)
The fish heads point upwards through the pastry, giving the pie its name. - 3. A Teesside chicken parmo is traditionally topped with which sauce before cheese is added?
- A. Hollandaise
- B. Béchamel (answer)
- C. Tomato sauce
- D. Peppercorn sauce
The breaded chicken is topped with béchamel and cheese, then grilled. - 4. Which British speciality is made principally from cooked laver seaweed?
- A. Pease pudding
- B. Pan haggerty
- C. Rumbledethumps
- D. Laverbread (answer)
Despite its name, Welsh laverbread is prepared seaweed rather than a loaf. - 5. Arbroath smokies are traditionally prepared using which method?
- A. Hot-smoking haddock (answer)
- B. Cold-smoking salmon
- C. Air-drying herring
- D. Salt-curing cod
Arbroath smokies are haddock cooked by hot-smoking. - 6. Which city is particularly associated with the meat-and-vegetable stew called scouse?
- A. Plymouth
- B. Bristol
- C. Newcastle
- D. Liverpool (answer)
Scouse is strongly associated with Liverpool and gave rise to the nickname Scouser. - 7. What is unusual about the traditional filling arrangement of a Bedfordshire clanger?
- A. It contains a whole unpeeled onion
- B. It contains three different cheeses
- C. It has savoury and sweet sections (answer)
- D. Its filling is added after baking
A traditional clanger can contain a savoury filling at one end and a sweet filling at the other. - 8. Which ingredient makes traditional Glamorgan sausages different from meat sausages?
- A. Smoked haddock
- B. Pearl barley
- C. Cheese (answer)
- D. Black pudding
Glamorgan sausages are a meat-free speciality based on cheese, breadcrumbs and leeks. - 9. What remains alive in cask-conditioned beer and helps it develop condition in the cellar?
- A. Barley embryos
- B. Yeast (answer)
- C. Hop flowers
- D. Acetic acid bacteria
Live yeast allows further conditioning after the beer has entered the cask. - 10. According to CAMRA's description, cask-conditioned beer is served without which intervention?
- A. Any period of cellar storage
- B. Any contact with air
- C. Use of a tap or handpump
- D. Injection of carbon dioxide gas (answer)
Its carbonation develops naturally rather than being supplied by injected carbon dioxide. - 11. Why are finings added during the production of some beers?
- A. To darken pale malt
- B. To improve clarity (answer)
- C. To increase alcoholic strength
- D. To create hop bitterness
Finings help suspended material settle, producing the intended clarity. - 12. Traditional isinglass finings are derived from which animal material?
- A. Eggshells
- B. Fish swim bladders (answer)
- C. Sheep's wool
- D. Beeswax
Isinglass is a collagen-based fining traditionally obtained from fish swim bladders.
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