Cooking Trivia Quiz On Thick Soups!

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| By Catherine Halcomb
Catherine Halcomb
Community Contributor
Quizzes Created: 1443 | Total Attempts: 6,686,485
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  • 1/18 Questions

    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.

    • True
    • False
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About This Quiz

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!

Cooking Trivia Quiz On Thick Soups! - Quiz

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Since roux and starches are generally not added to puree soups, it helps if the main ingredient is starchy.

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  • 3. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    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.

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  • 4. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    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.

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  • 5. 

    What is a potential problem when adding milk or cream to an acidic soup?

    • The flavors will compete

    • The milk/cream will curdle

    • The milk will thin the soup

    Correct Answer
    A. The milk/cream will curdle
    Explanation
    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.

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  • 6. 

    Should you boil a soup after cream or milk has been added?

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    This could make the milk or cream curdle.

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  • 7. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    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.

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  • 8. 

    What is a veloute?

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

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

    • 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 roux
    Explanation
    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.

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  • 9. 

    What is a bechamel?

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

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

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

    Correct Answer
    A. 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.

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  • 10. 

    All cream sauces are finished with milk or cream.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    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.

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  • 11. 

    What is generally the first step in preparing a cream soup?

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

    • Make a blond rue

    • Add vegetables to a simmering stock

    Correct Answer
    A. Sweat hard vegetables (such as onions or carrots) in oil or butter without browning
    Explanation
    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.

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  • 12. 

    Should you add cold milk or cream to a hot soup?

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    Cold milk/cream added to hot soup will curdle. Bring the milk or cream to a simmer first.

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  • 13. 

    Puree soups are never finished with cream.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Puree soups are sometimes finished with cream.

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  • 14. 

    Can an uncooked cold soup be thickened with cornstarch or roux?

    • Yes

    • No

    Correct Answer
    A. No
    Explanation
    Starches must always be cooked to activate them and remove starchy flavors.

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  • 15. 

    Puree soups should be strained.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    =

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  • 16. 

    What are examples of thick soups?

    • Cream soups

    • Puree soups

    • Chowders

    • Cold soups

    Correct Answer(s)
    A. Cream soups
    A. Puree soups
    Explanation
    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.

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  • 17. 

    What could you use to thicken a bisque?

    • Roux

    • Rice and pureeing

    • Cornstarch

    Correct Answer(s)
    A. Roux
    A. Rice and pureeing
    Explanation
    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.

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  • 18. 

    What can be used to thicken a cooked cold soup?

    • Roux

    • Arrowroot

    • Cornstarch

    • Pureeing

    • Sour cream

    • Yogurt

    Correct Answer(s)
    A. Roux
    A. Arrowroot
    A. Cornstarch
    Explanation
    All of the above! Cooked cold soups are the most versatile.

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Quiz Review Timeline (Updated): Mar 16, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 16, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 28, 2011
    Quiz Created by
    Catherine Halcomb
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