Cooking: Trivia Facts About Cold Soups! Quiz
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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!
- 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
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