Cooking Trivia Quiz On Thick Soups!

18 Questions | Total Attempts: 118

SettingsSettingsSettings
Please wait...
Cooking Trivia Quiz On Thick Soups!

Many people love to drink soups, but when told to make it either make it too thick or not thick enough. There are some steps you should follow to ensure you get the soup you desire and adding ingredients as needed. Take this quiz on cooking thick soups and see just how much you know. All the best!


Questions and Answers
  • 1. 
    What are examples of thick soups?
    • A. 

      Cream soups

    • B. 

      Puree soups

    • C. 

      Chowders

    • D. 

      Cold soups

  • 2. 
    Puree soups are never finished with cream.
    • A. 

      True

    • B. 

      False

  • 3. 
    What could you use to thicken a bisque?
    • A. 

      Roux

    • B. 

      Rice and pureeing

    • C. 

      Cornstarch

  • 4. 
    In classic cuisine, a thin bechamel sauce is oftened use as the base for a cream soup. However, it may be substituted with a veloute.
    • A. 

      True

    • B. 

      False

  • 5. 
    What is a veloute?
    • A. 

      A leading sauce made from a white stock thickened with roux

    • B. 

      A leading sauce made by thickening milk with a white roux and adding seasonings.

    • C. 

      A leading sauce made from an emulsion of egg yolks and clarified butter.

  • 6. 
    What is a bechamel?
    • A. 

      A leading sauce made from a white stock thickened with roux.

    • B. 

      A leading sauce made by thickening milk with a white roux and adding seasonings.

    • C. 

      A leading sauce made from an emulsion of egg yolks and clarified butter.

  • 7. 
    What can be used to thicken a cooked cold soup?
    • A. 

      Roux

    • B. 

      Arrowroot

    • C. 

      Cornstarch

    • D. 

      Pureeing

    • E. 

      Sour cream

    • F. 

      Yogurt

  • 8. 
    Can an uncooked cold soup be thickened with cornstarch or roux?
    • A. 

      Yes

    • B. 

      No

  • 9. 
    A cream sauce is made by adding cream to a bechamel sauce.
    • A. 

      True

    • B. 

      False

  • 10. 
    All cream sauces are finished with milk or cream.
    • A. 

      True

    • B. 

      False

  • 11. 
    While milk and cream add richness to soups, milk thins the soup.
    • A. 

      True

    • B. 

      False

  • 12. 
    Should you add cold milk or cream to a hot soup?
    • A. 

      Yes

    • B. 

      No

  • 13. 
    What is a potential problem when adding milk or cream to an acidic soup?
    • A. 

      The flavors will compete

    • B. 

      The milk/cream will curdle

    • C. 

      The milk will thin the soup

  • 14. 
    If curdling is a concern, you can finish a cream soup with either bechamel or cream sauce rather than milk or cream.
    • A. 

      True

    • B. 

      False

  • 15. 
    Should you boil a soup after cream or milk has been added?
    • A. 

      Yes

    • B. 

      No

  • 16. 
    What is generally the first step in preparing a cream soup?
    • A. 

      Sweat hard vegetables (such as onions or carrots) in oil or butter without browning

    • B. 

      Make a blond rue

    • C. 

      Add vegetables to a simmering stock

  • 17. 
    One of the main differences between cream and puree soups is that the puree soup is generally made from starchy vegeables or legumes.
    • A. 

      True

    • B. 

      False

  • 18. 
    Puree soups should be strained.
    • A. 

      True

    • B. 

      False