How to Identify and Classify Lentils

1. What is the most common characteristic used to initially classify lentils?

A) Root depth
B) Leaf color
C) Seed size
D) Pod shape

2. Which lentil seed size is generally considered 'small'?

A) 7-8mm
B) 6-7mm
C) Less than 6mm
D) Greater than 8mm

3. Which color is most common in lentil seed coats?

A) Red
B) Green
C) Brown
D) Yellow

4. What is 'cotyledon' referring to in a lentil seed?

A) The flower
B) The seed coat
C) The seed leaves
D) The root

5. Which internal color is common in red lentils?

A) Orange
B) White
C) Yellow
D) Green

6. What is the hilum of a lentil seed?

A) The scar where the seed was attached to the pod
B) The crack in the seed coat
C) The rounded end of the seed
D) The pointed end of the seed

7. Which lentil type is often used in salads?

A) Crimson
B) French Green
C) Red Chief
D) Eston

8. Which of these is NOT a common lentil color?

A) Black
B) Green
C) Purple
D) Brown

9. What is a 'split' lentil?

A) A lentil with a naturally cracked seed coat
B) A lentil that has been cooked and then dried
C) A lentil with its seed coat removed and then split in half
D) A lentil that is unripe

10. What is the texture of a cooked split red lentil?

A) Crunchy
B) Rubbery
C) Firm
D) Mushy

11. Which part of the world is considered a major producer of lentils?

A) Japan
B) Canada
C) South Africa
D) Brazil

12. Which characteristic is NOT relevant for lentil classification?

A) Seed coat pattern
B) Seed size
C) Cotyledon color
D) Flower scent

13. What is 'dehulled' referring to regarding lentils?

A) Roasting the lentil
B) Splitting the lentil
C) Pre-soaking the lentil
D) Seed coat removal

14. Which type of lentil is typically used in Indian dals?

A) Brown lentils
B) Green lentils
C) Black lentils
D) Red lentils

15. What distinguishes 'Beluga' lentils?

A) Large, brown lentil
B) Small, black, lentil
C) Large, green lentil
D) Small, red lentil

16. Why are lentils often pre-soaked before cooking?

A) To improve flavor
B) To remove impurities
C) To reduce cooking time
D) To increase shelf life

17. Which of the following is considered a heirloom lentil variety?

A) Laird
B) Du Puy
C) Crimson
D) Eston

18. Which lentil variety commonly appears mottled?

A) French Green
B) Beluga
C) Estons
D) Red Chief

19. In seed nomenclature, what does 'Lens culinaris' refer to?

A) The lentil pod
B) The lentil flower
C) The lentil plant species
D) A specific lentil variety

20. What is a common descriptor for the texture of cooked green lentils?

A) Creamy
B) Firm
C) Fluffy
D) Mushy

21. Which preparation method is least suitable for brown lentils?

A) Soups
B) Salads
C) Pureeing
D) Stews

22. What is the most important thing to inspect when assessing lentil quality?

A) Hilum shape
B) Color consistency
C) Seed size uniformity
D) Freedom from debris/damage

23. Which feature defines 'football' lentils?

A) Small, round shape
B) Large, flat shape
C) Small, flat shape
D) Large, round shape

24. What is the purpose of 'scarification' when talking about lentils?

A) Removing the seed coat
B) Breaking the seed coat for faster germination (not typical for cooking)
C) Splitting the lentil in half
D) Polishing the lentil surface

25. What is the average protein content of lentils (approximately)?

A) 5%
B) 10%
C) 50%
D) 25%

26. Which cooking method is least appropriate for split red lentils?

A) Sautéing
B) Boiling
C) Steaming
D) Simmering

27. What is the purpose of adding an acid (like lemon juice) at the END of cooking lentils?

A) Softens the lentils
B) Speeds up cooking
C) Helps them keep their shape
D) Adds flavor

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