Cooking: Trivia Facts About Cold Soups! Quiz

Explanation
Cold soups are not classified as either thick or clear soups because they have a different consistency and texture compared to traditional hot soups. Cold soups are typically lighter and more refreshing, often served as a chilled appetizer or a refreshing summer dish. They are usually made with raw or lightly cooked ingredients and blended to create a smooth and creamy texture. Unlike thick soups, which are usually made with a roux or a starch thickener, and clear soups, which have a clear broth base, cold soups do not fit into these classifications. Therefore, the statement that cold soups are not classified as either thick or clear soups is true.

Explanation
Vichyssoise is a type of soup that is served cold and is made from a puree of potatoes and leeks. It is a classic French dish that is typically creamy and smooth in texture. The combination of the potatoes and leeks gives the soup a rich and savory flavor. Vichyssoise is often garnished with fresh herbs or a drizzle of cream to enhance its taste.

Explanation
Adding cream to a cold soup at the last minute helps extend the soup's shelf life because cream is prone to spoilage and can curdle when exposed to heat for too long. By adding it at the last minute, the cream remains fresh and maintains its smooth texture, thereby prolonging the overall freshness and quality of the soup.

Explanation
Cold soups should have a thinner consistency than hot soups because when soups are served cold, they tend to thicken and become less fluid compared to when they are hot. This is because cold temperatures cause the ingredients in the soup to congeal and solidify, resulting in a thicker texture. Therefore, in order to maintain a desired consistency, cold soups are typically made with a thinner base and may require additional liquid to achieve the desired texture.

Explanation
Cold dulls the sense of taste, so you need to add more seasonings to a cold soup.

Explanation
Many cooked cold soups use fruit juice as a base. This means that fruit juice is often used as the main liquid ingredient in these soups. By using fruit juice as a base, these soups can have a refreshing and fruity flavor. Additionally, fruit juice can add natural sweetness to the soup, enhancing its taste. Overall, using fruit juice as a base in cooked cold soups is a common practice and adds a unique twist to the dish.

Explanation
Both cornstarch and arrowroot are commonly used as thickening agents in cooking. When added to a cold soup, they can help to thicken the consistency of the soup. Therefore, it is possible to thicken a cooked cold soup with either cornstarch or arrowroot.

Explanation
Cold soups are a refreshing option during hot summer months. They are commonly made with a combination of fruit juice, wine, lemon juice, and sour cream or creme fraiche. Fruit juice adds a natural sweetness and flavor to the soup, while wine can enhance the overall taste. Lemon juice provides a tangy and citrusy element, balancing the flavors. Sour cream or creme fraiche adds a creamy and smooth texture to the soup, making it more enjoyable to eat.

Explanation
Some cold soups are never cooked at all, but others are known as "cooked cold soups"-- that is, they are cooked and then chilled before serving.

Explanation
Gazpacho is a traditional Spanish cold soup, and the ingredients listed are commonly used in its preparation. Tomatoes are the base of gazpacho, providing a rich and refreshing flavor. Onions, bell peppers, and garlic add a savory and aromatic taste to the soup. Lemon juice adds acidity and brightness, while bread or breadcrumbs are used as a thickening agent. Heavy cream and nonfat yogurt can be added for a creamy texture, and red wine vinegar adds a tangy note to balance the flavors. Overall, these ingredients create a flavorful and refreshing soup.

Explanation
Cooked cold soups are considered potentially hazardous foods because they can provide an ideal environment for bacterial growth. Potatoes, beans, and dairy products are all ingredients commonly found in soups that can support the growth of harmful bacteria if not stored and handled properly. Potatoes and beans are starchy foods that can provide nutrients for bacteria, while dairy products can spoil easily and contain proteins that bacteria can thrive on. Therefore, these ingredients increase the risk of foodborne illnesses if included in cooked cold soups.

Explanation
Gazpacho is not a chilled version of a hot soup because it is traditionally served cold. It is a Spanish soup made from raw vegetables such as tomatoes, cucumbers, peppers, and onions. The vegetables are blended together with olive oil, vinegar, and seasonings to create a refreshing and cold soup. In contrast, consomme madrilene, consomme portugaise, and vichyssoise are all variations of hot soups that have been chilled.

Explanation
Sour cream, yogurt, and creme fraiche can be used as ingredients in various recipes to add flavor and texture. They can also be used as a garnish to enhance the presentation of a dish. These dairy products are versatile and can be incorporated into both sweet and savory dishes, making them a popular choice in cooking and baking. Therefore, the statement "Sour cream, yogurt, and creme fraiche can be used as an ingredient or a garnish" is true.

Explanation
Gazpacho is a traditional Spanish cold soup that is typically made by pureeing ingredients like tomatoes, cucumbers, bell peppers, onions, garlic, and bread. However, it is not necessary to puree all the ingredients to make gazpacho. Some variations of gazpacho may include chunky vegetables or even whole pieces of ingredients for added texture. Therefore, it is true that gazpacho can be made without pureeing all the ingredients.

Explanation
In a gazpacho, all the ingredients are typically pureed except for the stock, garnish, and tomato juice. Stock is a liquid base used to add flavor to soups and sauces, so it is not pureed. Garnish is a decorative element added on top of the dish for visual appeal, so it is also not pureed. Tomato juice is a key ingredient in gazpacho and provides the base liquid, so it is not pureed either. However, bread crumbs are often included in gazpacho recipes and are typically pureed along with the other ingredients to create a smooth and creamy texture.

Explanation
The correct answer is true because when making fresh peach and yogurt soup, the peaches are indeed chopped and cooked in a nonreactive saucepan without peeling. This is because the peach skin adds flavor and nutrients to the soup, and cooking the peaches with the skin on helps to maintain their shape and texture. Additionally, the nonreactive saucepan is used to prevent any metallic taste or discoloration that may occur if a reactive pan is used.

Explanation
Sweated only.

Explanation
Vichyssoise is a type of soup that is typically made from pureed and strained ingredients, usually potatoes and leeks. Therefore, the statement that Vichyssoise is neither pureed nor strained is incorrect. The correct answer is False.