What Do You Know About Bisque And Chowder? Trivia Quiz

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| By Catherine Halcomb
Catherine Halcomb
Community Contributor
Quizzes Created: 1442 | Total Attempts: 6,630,216
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  • 1/22 Questions

    Would you normally finish a chowder with milk or cream?

    • True
    • False
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About This Quiz

Becoming a good cook does not happen overnight; it takes a lot of practice and a little science on mixtures and solutions. This is a quiz based on the Soups chapter in the "On Cooking" textbook by Labensky and Hause. Why don't you give it a shot and see how good you are doing on your journey to being the See moretop chef!

What Do You Know About Bisque And Chowder? Trivia Quiz - Quiz

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  • 2. 

    Today, bisques are prepared using a combination of the cream and puree soup procedures.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Bisques are indeed prepared using a combination of the cream and puree soup procedures. A bisque is a type of soup that is typically made with shellfish, such as lobster or crab, and is known for its rich and creamy texture. To achieve this texture, the soup is first pureed to create a smooth base, and then cream is added to enhance the richness. This combination of the cream and puree soup procedures is what gives bisques their distinct flavor and consistency.

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  • 3. 

    Do you enrich a bisque with cream?

    • Yes

    • No

    Correct Answer
    A. Yes
    Explanation
    A bisque is a type of soup that is traditionally enriched with cream. Adding cream to a bisque helps to create a rich and creamy texture, enhancing the overall flavor of the soup. The cream also helps to balance out any acidity or spiciness in the bisque, creating a more well-rounded and enjoyable dish. Therefore, it is common practice to enrich a bisque with cream.

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  • 4. 

    The procedures for making chowders are similar to making cream soups except chowders are not pureed and strained before cream is added.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Chowders are similar to cream soups in terms of the procedures used to make them, with the key difference being that chowders are not pureed and strained before cream is added. This means that chowders have a chunkier texture compared to cream soups. Therefore, the statement is true.

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  • 5. 

    Where does much of the bisque's flavor come from?

    • Simmered crustacean shells

    • Wine

    • Tomato product

    Correct Answer
    A. Simmered crustacean shells
    Explanation
    The flavor of bisque primarily comes from simmered crustacean shells. Bisque is a type of soup that is traditionally made from shellfish, such as lobster, crab, or shrimp. The shells are simmered in a broth to extract their flavors and create a rich and savory base for the soup. This process infuses the bisque with the distinctive taste of the crustaceans, resulting in a delicious and flavorful dish.

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  • 6. 

    A bisque should be strained through a chinois or china cap.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Bisque is a smooth and creamy soup or sauce that is typically made from shellfish. It is important to strain the bisque through a chinois or china cap to remove any solid particles, such as shells or fibers, and achieve a velvety texture. Straining helps to ensure that the bisque is free from any unwanted impurities, resulting in a refined and elegant final product. Therefore, the statement is true.

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  • 7. 

    Manhattan clam chowder is one of the few chowders that does not contain milk or cream.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Manhattan clam chowder is indeed one of the few chowders that does not contain milk or cream. Unlike traditional New England clam chowder, which is made with a creamy base, Manhattan clam chowder is a tomato-based soup that typically includes clams, vegetables, and sometimes potatoes. The absence of milk or cream gives it a lighter and more broth-like consistency.

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  • 8. 

    Which soup is pureed and strained?

    • Chowder

    • Bisque

    Correct Answer
    A. Bisque
    Explanation
    Bisque is a soup that is pureed and strained. It is a smooth and creamy soup that is typically made from shellfish such as lobster, crab, or shrimp. The shellfish is cooked and then pureed to create a smooth texture. The soup is then strained to remove any remaining chunks or shells, resulting in a velvety consistency. Chowder, on the other hand, is a chunky soup that typically contains potatoes, vegetables, and sometimes seafood.

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  • 9. 

    Which ingredient is virtually always used in a chowder?

    • Potatoes

    • Tomatoes

    • Wine

    Correct Answer
    A. Potatoes
    Explanation
    Chowder is a type of thick soup that typically contains seafood or vegetables. Potatoes are virtually always used in chowder because they add texture, thickness, and a creamy consistency to the soup. They also help to absorb and enhance the flavors of the other ingredients. Potatoes are a staple ingredient in chowder recipes and are essential in creating the desired taste and texture of a traditional chowder dish.

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  • 10. 

    Bisques, chowders, and cold soups are not considered clear or thick soups.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Bisques, chowders, and cold soups are not considered clear or thick soups because they have a different consistency and texture. Clear soups are typically made by simmering meat, vegetables, and/or bones in water, and then straining the liquid to remove any solids. Thick soups, on the other hand, are made by adding a thickening agent such as flour, cornstarch, or cream to the soup base. Bisques, chowders, and cold soups have a creamy or chunky texture and are often made with pureed ingredients or added cream. Therefore, they do not fall into the category of clear or thick soups.

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  • 11. 

    The word "chowder" is derived from the Breton phrase "faire chaudiere," which means...

    • To peel shrimp

    • To make a fish stew in a caldron

    • To cook fish over an open fire

    Correct Answer
    A. To make a fish stew in a caldron
    Explanation
    The word "chowder" is derived from the Breton phrase "faire chaudiere," which means to make a fish stew in a caldron. This suggests that the word "chowder" originated from the cooking technique of making a stew in a large pot or caldron, specifically using fish as the main ingredient.

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  • 12. 

    Traditional bisques are shellfish soups are thickened with...

    • Roux

    • Cooked rice

    • Cornstarch

    Correct Answer
    A. Cooked rice
    Explanation
    Traditional bisques are made with cooked rice, though nowadays they are thickened with roux for better stability and consistency.

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  • 13. 

    What is an accurate description of a chowder?

    • A shellfish soup prepared using a combination of the cream and puree soup procedures

    • A hearty soup made with chunks of the main ingredient (including, virtually always, diced potatoes)

    • A clear soup made from a broth or consomme

    Correct Answer
    A. A hearty soup made with chunks of the main ingredient (including, virtually always, diced potatoes)
    Explanation
    Chowder is a hearty soup that typically consists of chunks of the main ingredient, which often includes diced potatoes. It is known for its thick and rich texture, making it a satisfying and filling dish. This sets it apart from other types of soups, such as clear soups made from broth or consomme. Chowder is not typically prepared using a combination of cream and puree soup procedures, as mentioned in the first option.

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  • 14. 

    When making a chowder, is the mirepoix generally sweated or caramelized?

    • Caramelized

    • Sweated

    Correct Answer
    A. Sweated
    Explanation
    When making a chowder, the mirepoix is generally sweated rather than caramelized. Sweating involves cooking the vegetables in a small amount of fat over low heat until they become translucent and release their moisture, while caramelizing involves cooking the vegetables over high heat until they turn brown and develop a sweet flavor. In chowder, the mirepoix is typically sweated to soften and release their flavors without adding the caramelized taste that would be more suitable for other dishes.

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  • 15. 

    Most chowders are thickened with roux.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Chowders are a type of soup that are known for their thick and creamy consistency. One common method of thickening chowders is by using a roux, which is a mixture of flour and fat. The roux is cooked to a golden brown color and then added to the soup to thicken it. This helps to give chowders their characteristic texture and richness. Therefore, it is true that most chowders are thickened with roux.

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  • 16. 

    Would you caramelize mirepoix for a bisque?

    • Yes

    • No

    Correct Answer
    A. Yes
    Explanation
    Mirepoix is merely sweated for cream and puree soups. For bisques, however, you DO want to brown or caramelize the mirepoix.

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  • 17. 

    Chowders originated in the eastern United States.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Although popular in that part of the US, chowders are of French origin.

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  • 18. 

    Crustacean shells are pureed after being simmered in the bisque cooking liquid. Is it acceptable to put the pureed shells back in the bisque?

    • Yes

    • No

    Correct Answer
    A. Yes
    Explanation
    The pureed crustacean shells add a thicker, grainy texture associated with bisques.

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  • 19. 

    What might you you use to prepare a bisque?

    • Shrimp

    • Lobster

    • Crayfish

    • Snails

    Correct Answer(s)
    A. Shrimp
    A. Lobster
    A. Crayfish
    Explanation
    Shellfish in general.

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  • 20. 

    Do you bring the milk or cream to a boil before adding to a chowder?

    • Yes

    • No

    Correct Answer
    A. Yes
    Explanation
    Boiling the milk or cream before adding it to a chowder is necessary to ensure that it is heated thoroughly and to prevent any potential bacterial growth. Boiling also helps to blend the flavors of the chowder ingredients together more effectively. Additionally, boiling the milk or cream can help to thicken the chowder and create a smoother texture. Therefore, it is recommended to bring the milk or cream to a boil before adding it to a chowder.

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  • 21. 

    What can you do to add even more richness to a bisque?

    • Add a liaison of eggs and cream.

    • Add monte au beurre

    • Add a roux

    Correct Answer
    A. Add monte au beurre
    Explanation
    In addition to monte au beurre (swirling whole or compound butter into the soup), you could also add 3 ounces of sherry to each gallon of soup just before service.

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  • 22. 

    What ingredients might you find in a bisque?

    • Crustacean shells

    • Veal

    • Tomato paste

    • Fish veloute

    • Shrimp

    • White wine

    • Sherry

    • Chicken stock

    • Brandy

    Correct Answer(s)
    A. Crustacean shells
    A. Tomato paste
    A. Fish veloute
    A. Shrimp
    A. White wine
    A. Sherry
    A. Brandy
    Explanation
    Although a stock may be used, it should be fish stock to complement the flavors of the crustacean shells.

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Quiz Review Timeline (Updated): Mar 20, 2023 +

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  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 31, 2011
    Quiz Created by
    Catherine Halcomb

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