What Do You Know About Bisque And Chowder? Trivia Quiz

22 Questions | Total Attempts: 81

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Cooking Quizzes & Trivia

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 top chef!


Questions and Answers
  • 1. 
    Traditional bisques are shellfish soups are thickened with...
    • A. 

      Roux

    • B. 

      Cooked rice

    • C. 

      Cornstarch

  • 2. 
    Bisques, chowders, and cold soups are not considered clear or thick soups.
    • A. 

      True

    • B. 

      False

  • 3. 
    Today, bisques are prepared using a combination of the cream and puree soup procedures.
    • A. 

      True

    • B. 

      False

  • 4. 
    What might you you use to prepare a bisque?
    • A. 

      Shrimp

    • B. 

      Lobster

    • C. 

      Crayfish

    • D. 

      Snails

  • 5. 
    Where does much of the bisque's flavor come from?
    • A. 

      Simmered crustacean shells

    • B. 

      Wine

    • C. 

      Tomato product

  • 6. 
    Crustacean shells are pureed after being simmered in the bisque cooking liquid. Is it acceptable to put the pureed shells back in the bisque?
    • A. 

      Yes

    • B. 

      No

  • 7. 
    Do you enrich a bisque with cream?
    • A. 

      Yes

    • B. 

      No

  • 8. 
    Would you caramelize mirepoix for a bisque?
    • A. 

      Yes

    • B. 

      No

  • 9. 
    What can you do to add even more richness to a bisque?
    • A. 

      Add a liaison of eggs and cream.

    • B. 

      Add monte au beurre

    • C. 

      Add a roux

  • 10. 
    A bisque should be strained through a chinois or china cap.
    • A. 

      True

    • B. 

      False

  • 11. 
    What ingredients might you find in a bisque?
    • A. 

      Crustacean shells

    • B. 

      Veal

    • C. 

      Tomato paste

    • D. 

      Fish veloute

    • E. 

      Shrimp

    • F. 

      White wine

    • G. 

      Sherry

    • H. 

      Chicken stock

    • I. 

      Brandy

  • 12. 
    Chowders originated in the eastern United States.
    • A. 

      True

    • B. 

      False

  • 13. 
    The word "chowder" is derived from the Breton phrase "faire chaudiere," which means...
    • A. 

      To peel shrimp

    • B. 

      To make a fish stew in a caldron

    • C. 

      To cook fish over an open fire

  • 14. 
    What is an accurate description of a chowder?
    • A. 

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

    • B. 

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

    • C. 

      A clear soup made from a broth or consomme

  • 15. 
    Manhattan clam chowder is one of the few chowders that does not contain milk or cream.
    • A. 

      True

    • B. 

      False

  • 16. 
    Most chowders are thickened with roux.
    • A. 

      True

    • B. 

      False

  • 17. 
    The procedures for making chowders are similar to making cream soups except chowders are not pureed and strained before cream is added.
    • A. 

      True

    • B. 

      False

  • 18. 
    When making a chowder, is the mirepoix generally sweated or caramelized?
    • A. 

      Caramelized

    • B. 

      Sweated

  • 19. 
    Would you normally finish a chowder with milk or cream?
    • A. 

      True

    • B. 

      False

  • 20. 
    Do you bring the milk or cream to a boil before adding to a chowder?
    • A. 

      Yes

    • B. 

      No

  • 21. 
    Which soup is pureed and strained?
    • A. 

      Chowder

    • B. 

      Bisque

  • 22. 
    Which ingredient is virtually always used in a chowder?
    • A. 

      Potatoes

    • B. 

      Tomatoes

    • C. 

      Wine