Cooking: Trivia Facts About Cold Soups! Quiz

18 Questions

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Cooking: Trivia Facts About Cold Soups! Quiz

Soups come in different tastes and temperatures, and this being said as an aspiring chef, you should ensure that you know how to cook them to the client`s preference. The quiz below is designed to test what you know about cold soups. Take it up and see how knowledgeable you are when compared to your classmates. All the best!


Questions and Answers
  • 1. 
    Cold soups are NOT classified as either thick or clear soups.
    • A. 

      True

    • B. 

      False

  • 2. 
    What is vichyssoise?
    • A. 

      A cold version of a potato-leek soup

    • B. 

      A cold fruit and yogurt soup

    • C. 

      A cold puree soup

  • 3. 
    Why should you add cream to a cold soup at the last minute?
    • A. 

      It helps prevent curdling

    • B. 

      It helps extend the soup's shelf life

  • 4. 
    Cold soups should have a thinner consistency than hot soups.
    • A. 

      True

    • B. 

      False

  • 5. 
    Cold soups shouldn't be seasoned as much as hot soups.
    • A. 

      True

    • B. 

      False

  • 6. 
    Many cooked cold soups use fruit juice as a base.
    • A. 

      True

    • B. 

      False

  • 7. 
    Can a cooked cold soup be thickened with cornstarch or arrowroot?
    • A. 

      Yes

    • B. 

      No

  • 8. 
    What are commonly used ingredients in cooked cold soups?
    • A. 

      Fruit juice

    • B. 

      Wine

    • C. 

      Lemon juice

    • D. 

      Sour cream or Creme fraiche

  • 9. 
    Cold soups are never cooked.
    • A. 

      True

    • B. 

      False

  • 10. 
    What are some of the ingredients used in gazpacho?
    • A. 

      Tomatoes

    • B. 

      Onions

    • C. 

      Bell peppers

    • D. 

      Garlic

    • E. 

      Lemon juice

    • F. 

      Bread or breadcrumbs

    • G. 

      Heavy cream

    • H. 

      Nonfat yogurt

    • I. 

      Red wine vinegar

  • 11. 
    Cooked cold soups are considered potentially hazardous foods, especially if they contain:
    • A. 

      Potatoes

    • B. 

      Beans

    • C. 

      Dairy products

  • 12. 
    Which cold soup is NOT a chilled version of a hot soup?
    • A. 

      Consomme madrilene

    • B. 

      Consomme portugaise

    • C. 

      Gazpacho

    • D. 

      Vichyssoise

  • 13. 
    Sour cream, yogurt, and creme fraiche can be used as an ingredient or a garnish.
    • A. 

      True

    • B. 

      False

  • 14. 
    Gazpacho can be made without pureeing all the ingredients.
    • A. 

      True

    • B. 

      False

  • 15. 
    All the ingredients in a gazpacho are pureed except for:
    • A. 

      Stock

    • B. 

      Garnish

    • C. 

      Tomato juice

    • D. 

      Bread crumbs

  • 16. 
    When making the fresh peach and yogurt soup, the peaches are chopped and cooked in a nonreactive saucepan without peeling.
    • A. 

      True

    • B. 

      False

  • 17. 
    When making vichyssoise, should the leeks be browned?
    • A. 

      Yes

    • B. 

      No

  • 18. 
    Vichyssoise is neither pureed nor strained.
    • A. 

      True

    • B. 

      False