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How to Identify and Classify Lentils
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) Leaf color
D) Seed size
  • 2. Which lentil seed size is generally considered 'small'?
A) 6-7mm
B) Greater than 8mm
C) 7-8mm
D) Less than 6mm
  • 3. Which color is most common in lentil seed coats?
A) Green
B) Yellow
C) Brown
D) Red
  • 4. What is 'cotyledon' referring to in a lentil seed?
A) The flower
B) The seed leaves
C) The seed coat
D) The root
  • 5. Which internal color is common in red lentils?
A) White
B) Green
C) Orange
D) Yellow
  • 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) Red Chief
B) French Green
C) Eston
D) Crimson
  • 8. Which of these is NOT a common lentil color?
A) Brown
B) Black
C) Purple
D) Green
  • 9. What is a 'split' lentil?
A) A lentil with its seed coat removed and then split in half
B) A lentil that has been cooked and then dried
C) A lentil that is unripe
D) A lentil with a naturally cracked seed coat
  • 10. What is the texture of a cooked split red lentil?
A) Mushy
B) Firm
C) Crunchy
D) Rubbery
  • 11. Which part of the world is considered a major producer of lentils?
A) South Africa
B) Canada
C) Brazil
D) Japan
  • 12. Which characteristic is NOT relevant for lentil classification?
A) Seed size
B) Cotyledon color
C) Seed coat pattern
D) Flower scent
  • 13. What is 'dehulled' referring to regarding lentils?
A) Splitting the lentil
B) Seed coat removal
C) Pre-soaking the lentil
D) Roasting the lentil
  • 14. Which type of lentil is typically used in Indian dals?
A) Red lentils
B) Brown lentils
C) Black lentils
D) Green lentils
  • 15. What distinguishes 'Beluga' lentils?
A) Large, brown lentil
B) Small, red lentil
C) Large, green lentil
D) Small, black, lentil
  • 16. Why are lentils often pre-soaked before cooking?
A) To improve flavor
B) To remove impurities
C) To increase shelf life
D) To reduce cooking time
  • 17. Which of the following is considered a heirloom lentil variety?
A) Crimson
B) Eston
C) Du Puy
D) Laird
  • 18. Which lentil variety commonly appears mottled?
A) Red Chief
B) Estons
C) French Green
D) Beluga
  • 19. In seed nomenclature, what does 'Lens culinaris' refer to?
A) The lentil plant species
B) The lentil pod
C) A specific lentil variety
D) The lentil flower
  • 20. What is a common descriptor for the texture of cooked green lentils?
A) Firm
B) Fluffy
C) Creamy
D) Mushy
  • 21. Which preparation method is least suitable for brown lentils?
A) Salads
B) Stews
C) Soups
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) Small, flat shape
B) Large, flat shape
C) Small, round shape
D) Large, round shape
  • 24. What is the purpose of 'scarification' when talking about lentils?
A) Removing the seed coat
B) Polishing the lentil surface
C) Breaking the seed coat for faster germination (not typical for cooking)
D) Splitting the lentil in half
  • 25. What is the average protein content of lentils (approximately)?
A) 10%
B) 50%
C) 5%
D) 25%
  • 26. Which cooking method is least appropriate for split red lentils?
A) Simmering
B) Sautéing
C) Steaming
D) Boiling
  • 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) Adds flavor
D) Helps them keep their shape
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