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
Correct Answer(s)
A. Cream soups
B. Puree soupsExplanation
Cream soups and puree soups are examples of thick soups because they are made by blending or pureeing ingredients to create a smooth and thick consistency. Cream soups are typically made with a base of broth and cream, while puree soups are made by blending cooked ingredients like vegetables or legumes. Both types of soups have a rich and velvety texture, making them thicker than other types of soups.Rate this question:
-
- 2.
Puree soups are never finished with cream.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Puree soups are sometimes finished with cream.Rate this question:
-
- 3.
What could you use to thicken a bisque?
- A.
Roux
- B.
Rice and pureeing
- C.
Cornstarch
Correct Answer(s)
A. Roux
B. Rice and pureeingExplanation
Roux, rice, and pureeing can all be used to thicken a bisque. A roux is a mixture of flour and fat that is cooked together to create a thickening agent. Rice can be added to a bisque and cooked until it becomes soft, which will help thicken the soup. Pureeing the ingredients in a blender or food processor can also create a thicker texture for the bisque. These methods are commonly used in cooking to achieve the desired consistency in soups and sauces.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
A thin bechamel sauce is commonly used as the base for a cream soup in classic cuisine. However, it is also possible to substitute it with a veloute.Rate this question:
-
- 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.
Correct Answer
A. A leading sauce made from a white stock thickened with rouxExplanation
A veloute is a leading sauce made from a white stock thickened with roux. This means that it is created by combining a white stock (such as chicken or fish stock) with a roux (a mixture of flour and fat) to create a thick and creamy sauce. This sauce can be used as a base for other sauces or as a standalone sauce to accompany dishes.Rate this question:
-
- 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.
Correct Answer
B. A leading sauce made by thickening milk with a white roux and adding seasonings.Explanation
A bechamel is a leading sauce made by thickening milk with a white roux and adding seasonings. This sauce is commonly used in various dishes such as lasagna, macaroni and cheese, and gratins. The white roux, which is a mixture of flour and butter, is cooked and then combined with milk to create a creamy and smooth sauce. Seasonings such as salt, pepper, and nutmeg are often added to enhance the flavor of the bechamel.Rate this question:
-
- 7.
What can be used to thicken a cooked cold soup?
- A.
Roux
- B.
Arrowroot
- C.
Cornstarch
- D.
Pureeing
- E.
Sour cream
- F.
Yogurt
Correct Answer(s)
A. Roux
B. Arrowroot
C. CornstarchExplanation
All of the above! Cooked cold soups are the most versatile.Rate this question:
-
- 8.
Can an uncooked cold soup be thickened with cornstarch or roux?
- A.
Yes
- B.
No
Correct Answer
B. NoExplanation
Starches must always be cooked to activate them and remove starchy flavors.Rate this question:
-
- 9.
A cream sauce is made by adding cream to a bechamel sauce.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Cream sauce is typically made by adding cream to a base sauce, such as bechamel sauce. Bechamel sauce is a white sauce made from butter, flour, and milk, and it serves as a versatile base for many other sauces. By adding cream to the bechamel sauce, it becomes a cream sauce, which is often used in dishes like pasta, seafood, and vegetables. Therefore, the statement "A cream sauce is made by adding cream to a bechamel sauce" is true.Rate this question:
-
- 10.
All cream sauces are finished with milk or cream.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Cream sauces are typically made by combining a base of butter and flour with milk or cream. The addition of milk or cream helps to create a smooth and creamy texture, as well as add richness and flavor to the sauce. Therefore, it can be concluded that all cream sauces are finished with milk or cream.Rate this question:
-
- 11.
While milk and cream add richness to soups, milk thins the soup.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Milk and cream are both ingredients that can add richness and creaminess to soups. However, milk also has the effect of thinning the soup, making it less thick and more liquid in consistency. Therefore, the statement that milk thins the soup is true.Rate this question:
-
- 12.
Should you add cold milk or cream to a hot soup?
- A.
Yes
- B.
No
Correct Answer
B. NoExplanation
Cold milk/cream added to hot soup will curdle. Bring the milk or cream to a simmer first.Rate this question:
-
- 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
Correct Answer
B. The milk/cream will curdleExplanation
When milk or cream is added to an acidic soup, there is a potential problem of curdling. This occurs because the acidity in the soup causes the proteins in the milk or cream to denature and clump together, resulting in a lumpy and unappetizing texture. Curdling can also cause the soup to separate, with the liquid and solids separating into distinct layers. Therefore, adding milk or cream to an acidic soup can lead to curdling, which affects the overall quality and appearance of the dish.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
Finishing a cream soup with either bechamel or cream sauce instead of milk or cream can help prevent curdling. Both bechamel and cream sauce are thickened with flour, which helps stabilize the soup and reduce the risk of curdling. Milk and cream are more prone to curdling when exposed to high heat or acidic ingredients. Therefore, using bechamel or cream sauce as a finishing touch is a suitable alternative to avoid curdling in cream soups.Rate this question:
-
- 15.
Should you boil a soup after cream or milk has been added?
- A.
Yes
- B.
No
Correct Answer
B. NoExplanation
This could make the milk or cream curdle.Rate this question:
-
- 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
Correct Answer
A. Sweat hard vegetables (such as onions or carrots) in oil or butter without browningExplanation
The first step in preparing a cream soup is to sweat hard vegetables (such as onions or carrots) in oil or butter without browning. This process helps to release the flavors of the vegetables and soften them before adding them to the soup. Sweating the vegetables also adds depth and richness to the overall flavor of the soup.Rate this question:
-
- 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
Correct Answer
A. TrueExplanation
Since roux and starches are generally not added to puree soups, it helps if the main ingredient is starchy.Rate this question:
-
- 18.
Puree soups should be strained.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
=Rate this question:
-
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Mar 16, 2023Quiz Edited by
ProProfs Editorial Team -
Mar 28, 2011Quiz Created by
Catherine Halcomb
Back to top