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