Bone Broth Trivia Questions and Answers

white ceramic bowl with brown liquid

1: What is the French term for broth?
A: Bouillon
B: Consommé
C: Potage
D: Soup
Correct Answer: A
Explanation: The French term for broth is “bouillon,” pronounced [bu.jɔ̃].

2: Broth is commonly used to prepare which of the following?
A: Breads
B: Soups
C: Desserts
D: Salads
Correct Answer: B
Explanation: Broth is often used to prepare soups, gravies, and sauces.

3: When was dehydrated broth in the form of bouillon cubes first commercialized?
A: Late 19th century
B: Early 20th century
C: Mid 20th century
D: 21st century
Correct Answer: B
Explanation: Bouillon cubes were commercialized in the early 20th century.

4: Which American cook wrote in 1974 that stock, broth, and bouillon “are all the same thing”?
A: Julia Child
B: James Beard
C: Thomas Keller
D: Alice Waters
Correct Answer: B
Explanation: James Beard wrote in 1974 that stock, broth, and bouillon “are all the same thing.”

5: What is one possible distinction between stock and broth?
A: Stock is sweeter
B: Stock is made primarily from animal bones
C: Stock is cooked with cheese
D: Stock is served cold
Correct Answer: B
Explanation: One possible distinction is that stock is made primarily from animal bones.

6: How long is court-bouillon typically cooked for?
A: A few seconds
B: A few minutes
C: Several hours
D: All day
Correct Answer: B
Explanation: Court-bouillon is a broth cooked for a short time, mostly used for poaching fish.

7: What is a popular version of Rosół similar to?
A: Tomato soup
B: Beef stew
C: Chicken noodle soup
D: Vegetable broth
Correct Answer: C
Explanation: A popular version of Rosół is similar to chicken noodle soup.

8: What is one reason stock may have a more intense flavor than broth?
A: It is cooked at a higher temperature
B: It is cooked longer
C: It has more salt
D: It uses fresh fruit
Correct Answer: B
Explanation: Stock is often cooked longer than broth, which can give it a more intense flavor.

9: Which type of broth is mostly used in Portuguese-speaking countries and is similar to chicken noodle soup?
A: Rosół
B: Canja de galinha
C: Scotch broth
D: Aberaeron Broth
Correct Answer: B
Explanation: Canja de galinha is a similar soup from Portuguese-speaking countries.

10: What gives stock a thicker texture compared to broth?
A: The use of cornstarch
B: The presence of gelatin from animal bones
C: The addition of cream
D: The use of flour
Correct Answer: B
Explanation: The presence of gelatin from animal bones gives stock a thicker texture.

11: What is one characteristic of broth that differentiates it from stock?
A: Broth is always clear
B: Broth is unseasoned
C: Broth is salted and seasoned
D: Broth uses egg yolk
Correct Answer: C
Explanation: Broth is often salted and otherwise seasoned and can be eaten alone.

12: What term is used for dehydrated broth?
A: Flakes
B: Cubes
C: Powder
D: Granules
Correct Answer: B
Explanation: Dehydrated broth is commonly available in the form of bouillon cubes.

13: What is Scotch broth?
A: A type of dessert
B: A beverage
C: A soup with meat and vegetables
D: A type of bread
Correct Answer: C
Explanation: Scotch broth is a soup which includes solid pieces of meat and vegetables.

14: What is Aberaeron Broth actually classified as?
A: Broth
B: Soup
C: Sauce
D: Consommé
Correct Answer: B
Explanation: Aberaeron Broth is actually classified as a Welsh soup.

15: What is the main ingredient used in court-bouillon?
A: Beef
B: Fish
C: Mushrooms
D: Tomatoes
Correct Answer: B
Explanation: Court-bouillon is primarily used for poaching fish.

16: What is a key difference between stock and broth according to some food writers?
A: Stock uses whole grains
B: Stock is less nutritious
C: Stock is left unseasoned
D: Stock is fermented
Correct Answer: C
Explanation: One distinction is that stock is left unseasoned for use in other recipes, unlike broth, which is salted and seasoned.

17: What type of broth is Rosół primarily made of?
A: Fish broth
B: Fruit broth
C: Vegetable broth
D: Clear broth
Correct Answer: D
Explanation: Rosół is a category of clear Polish soups, primarily made of broth.

18: What language does the word “Bouillon” come from?
A: German
B: French
C: Spanish
D: Italian
Correct Answer: B
Explanation: The word “Bouillon” comes from French.

19: What is one reason many people use stock and broth interchangeably?
A: They are both sweet
B: They contain dairy
C: They are very similar
D: They are both used in baking
Correct Answer: C
Explanation: Many people use stock and broth interchangeably because they are very similar in composition and use.

20: What is not true about court-bouillon?
A: It is cooked for a long time
B: It is used for poaching fish
C: It is a type of broth
D: It is cooked for a short time
Correct Answer: A
Explanation: Court-bouillon is cooked for a short time, unlike the statement that it is cooked for a long time.

21: What is the primary distinction between broth and consommé?
A: Consommé is sweet
B: Consommé has a thicker texture
C: Consommé is a clarified broth
D: Consommé is only made from fish
Correct Answer: C
Explanation: Consommé is a clarified broth, which is its primary distinction from regular broth.

22: How did James Beard refer to stock, broth, and bouillon in his 1974 writing?
A: As different entities
B: As completely unrelated
C: As interchangeable terms
D: As bread ingredients
Correct Answer: C
Explanation: James Beard referred to stock, broth, and bouillon as interchangeable terms.

23: Which of the following is not a variety of commercially prepared liquid broths?
A: Chicken
B: Beef
C: Mushroom
D: Fish
Correct Answer: C
Explanation: Mushroom is not typically listed among standard commercially prepared liquid broths.

24: What cooking technique primarily uses court-bouillon?
A: Baking
B: Frying
C: Poaching
D: Grilling
Correct Answer: C
Explanation: Court-bouillon is mostly used for poaching fish.

25: What gives stock a thicker texture as opposed to broth?
A: Cream
B: Gelatin
C: Flour
D: Sugar
Correct Answer: B
Explanation: Gelatin from animal bones gives stock a thicker texture.

26: What distinguishes Scotch broth from a simple broth?
A: It uses beef exclusively
B: It has solid pieces of meat and vegetables
C: It is a dessert
D: It is fermented
Correct Answer: B
Explanation: Scotch broth includes solid pieces of meat and vegetables, unlike simple broth.

27: What type of dish is Awara broth categorized as?
A: Salad
B: Dessert
C: Stew
D: Bread
Correct Answer: C
Explanation: Awara broth is a type of Guianan Creole stew.

28: What makes broth suitable for eating alone compared to stock?
A: It is unseasoned
B: It contains gelatin
C: It is salted and seasoned
D: It contains dairy
Correct Answer: C
Explanation: Broth is often salted and seasoned, making it suitable to be eaten on its own.

29: What is one ingredient that might be found in commercially prepared chicken broth?
A: Lentils
B: Carrots
C: Apples
D: Cheese
Correct Answer: B
Explanation: Carrots are commonly found in commercially prepared chicken broth.

30: What country is Canja de galinha from?
A: Spain
B: France
C: Portugal
D: Italy
Correct Answer: C
Explanation: Canja de galinha is from Portuguese-speaking countries.

31: What is the unique quality of a court-bouillon?
A: It is thick
B: It is cooked quickly
C: It is sweet
D: It is always served cold
Correct Answer: B
Explanation: Court-bouillon is notable for being cooked in a short amount of time.

32: What is the common use for dehydrated broth in cubes?
A: Desserts
B: Fresh juices
C: Soups and stews
D: Sandwiches
Correct Answer: C
Explanation: Dehydrated broth cubes are commonly used in soups and stews.

33: What is the main purpose of making stock with animal bones?
A: To add color
B: To increase sweetness
C: To extract gelatin
D: To make it spicy
Correct Answer: C
Explanation: The main purpose of making stock with animal bones is to extract gelatin, which thickens the stock.

34: What is the French term for “short broth”?
A: Pot-au-feu
B: Consommé
C: Court-bouillon
D: Bisque
Correct Answer: C
Explanation: The French term for “short broth” is court-bouillon.

35: In which cuisine is Rosół primarily found?
A: Indian
B: Japanese
C: Polish
D: Mexican
Correct Answer: C
Explanation: Rosół is primarily found in Polish cuisine.

36: What is the main difference between a broth and a stew?
A: Broth is sweet
B: Broth is liquid form only
C: Stew is served hot
D: Stew is always vegetarian
Correct Answer: B
Explanation: Broth is predominantly liquid, while a stew includes chunkier ingredients.

37: What is the primary ingredient in traditional beef broth?
A: Fish
B: Vegetables
C: Beef
D: Poultry
Correct Answer: C
Explanation: Traditional beef broth is primarily made from beef.

38: Which country is Awara broth associated with?
A: Jamaica
B: French Guiana
C: Brazil
D: Trinidad
Correct Answer: B
Explanation: Awara broth is from French Guiana.

39: What is a common use for fish broth?
A: Grilling
B: Poaching
C: Baking
D: Frying
Correct Answer: B
Explanation: Fish broth is often used for poaching.

40: What was a significant development in the 20th century related to broth?
A: Introduction of vegan broth
B: Development of broth-based desserts
C: Commercialization of dehydrated broth in bouillon cubes
D: Inventing broth-flavored ice cream
Correct Answer: C
Explanation: Dehydrated broth in bouillon cubes was commercialized in the early 20th century.

41: What type of broth would typically be used for making a vegetarian dish?
A: Chicken broth
B: Fish broth
C: Beef broth
D: Vegetable broth
Correct Answer: D
Explanation: Vegetable broth is used for making vegetarian dishes.

42: Which of the following is not a typical ingredient in a broth?
A: Water
B: Meat
C: Fish
D: Chocolate
Correct Answer: D
Explanation: Chocolate is not a typical ingredient in broth.

43: What is a common seasoning added to broth?
A: Paprika
B: Salt
C: Sugar
D: Vanilla
Correct Answer: B
Explanation: Salt is a common seasoning added to broth.

44: What type of broth is commonly used in Asian cuisine?
A: Shrimp broth
B: Miso broth
C: Corn broth
D: Oat broth
Correct Answer: B
Explanation: Miso broth is commonly used in Asian cuisine.

45: How long is stock generally cooked compared to broth?
A: The same amount of time
B: Less time
C: Longer time
D: It’s not cooked
Correct Answer: C
Explanation: Stock is generally cooked for a longer period compared to broth to extract more flavors and gelatin.

46: What is one characteristic that all broths share?
A: Sweet taste
B: Liquid form
C: Red color
D: Used in baking
Correct Answer: B
Explanation: All broths are liquid in form.

47: From which language does the word “bouillon” originate?
A: Latin
B: German
C: French
D: English
Correct Answer: C
Explanation: The word “bouillon” originates from French.

48: Which broth would be suitable for someone with a seafood allergy?
A: Fish broth
B: Shrimp broth
C: Beef broth
D: Clam broth
Correct Answer: C
Explanation: Beef broth is suitable for someone with a seafood allergy.

49: What is a defining feature of consommé?
A: It is cloudy
B: It is thick
C: It is clarified
D: It is dark red
Correct Answer: C
Explanation: Consommé is a type of broth that has been clarified to make it clear.

50: What is the correct term for a broth that has been simmered with vegetables and meat for a short period of time?
A: Stock
B: Court-bouillon
C: Bouillon cube
D: Gelatin
Correct Answer: B
Explanation: A broth that has been simmered with vegetables and meat for a short period is called court-bouillon.

51: What is one use for broth that is not commonly seen?
A: Cleaning
B: Drinking alone
C: Making smoothies
D: Coloring clothes
Correct Answer: C
Explanation: Using broth for making smoothies is not a common practice.

52: What makes broth different from a sauce?
A: Broth is sweeter
B: Broth is thicker
C: Broth is a base for sauces
D: Broth is not cooked
Correct Answer: C
Explanation: Broth is often used as a base for making sauces.

53: What is one benefit of using stock in cooking?
A: It makes food sweeter
B: It thickens dishes due to its gelatin content
C: It adds color to dishes
D: It reduces the cooking time
Correct Answer: B
Explanation: Stock thickens dishes due to the gelatin content from animal bones.

54: What kind of broth is Rosół similar to?
A: Mushroom soup
B: Chicken noodle soup
C: French onion soup
D: Cold cucumber soup
Correct Answer: B
Explanation: Rosół is similar to chicken noodle soup.

55: What is a common misconception about broth?
A: That it is sweet
B: That it contains no water
C: That it always includes noodles
D: That it is not the same as stock
Correct Answer: D
Explanation: A common misconception is that broth and stock are entirely different, though they are often used interchangeably.

56: Which broth is often used in vegetarian recipes?
A: Fish broth
B: Beef broth
C: Vegetable broth
D: Chicken broth
Correct Answer: C
Explanation: Vegetable broth is commonly used in vegetarian recipes.

57: What process is used to clarify consommé?
A: Boiling with vegetables
B: Adding sugar
C: Using egg whites to trap impurities
D: Mixing with fruit juice
Correct Answer: C
Explanation: Egg whites are used to trap impurities and clarify consommé.

58: Which broth is best for a low-calorie diet?
A: Beef broth
B: Fish broth
C: Vegetable broth
D: Shrimp broth
Correct Answer: C
Explanation: Vegetable broth is typically lower in calories compared to meat-based broths.

59: What makes stock different from broth regarding seasoning?
A: Stock is pre-seasoned
B: Stock is cooked with desserts
C: Stock is unseasoned to add versatility
D: Stock contains fruit
Correct Answer: C
Explanation: Stock is often left unseasoned to be more versatile in various recipes.

60: When was the differentiation between stock and broth popularized?
A: 18th century
B: 19th century
C: 20th century
D: 21st century
Correct Answer: C
Explanation: The differentiation between stock and broth became more popularized in the 20th century, although they have long been used interchangeably.

Disclaimer: Please consult a physician before making any changes to your health regimen.

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