How to Identify and Classify Lentils

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

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

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

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

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

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

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

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

5. Which internal color is common in red lentils?

A) White
B) Yellow
C) Orange
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 pointed end of the seed
D) The rounded end of the seed

7. Which lentil type is often used in salads?

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

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

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

9. What is a 'split' lentil?

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

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

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

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

A) Canada
B) South Africa
C) Japan
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) Pre-soaking the lentil
B) Seed coat removal
C) Roasting the lentil
D) Splitting the lentil

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

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

15. What distinguishes 'Beluga' lentils?

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

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

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

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

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

18. Which lentil variety commonly appears mottled?

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

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

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

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

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

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

23. Which feature defines 'football' lentils?

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

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

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

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

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

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

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

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

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

Created with That Quiz — the math test generation site with resources for other subject areas.