How to Identify and Classify Lentils

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

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

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

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

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

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

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

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

5. Which internal color is common in red lentils?

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

6. What is the hilum of a lentil seed?

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

7. Which lentil type is often used in salads?

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

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

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

9. What is a 'split' lentil?

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

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

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

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

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

12. Which characteristic is NOT relevant for lentil classification?

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

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

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

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

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

15. What distinguishes 'Beluga' lentils?

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

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

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

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

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

18. Which lentil variety commonly appears mottled?

A) Red Chief
B) Beluga
C) French Green
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) Creamy
B) Fluffy
C) Mushy
D) Firm

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

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

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

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

23. Which feature defines 'football' lentils?

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

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

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

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

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

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

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

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

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

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