How to Identify and Classify Potatoes
  • 1. Which of these is a key characteristic for classifying potatoes?
A) Leaf shape
B) Skin color
C) Root depth
D) Stem length
  • 2. Waxy potatoes are best for:
A) Potato salad
B) Mashed potatoes
C) French fries
D) Baked potatoes
  • 3. Which potato type has a high starch content?
A) Russet
B) New
C) Red
D) Fingerling
  • 4. What is the texture of a russet potato when cooked?
A) Creamy
B) Waxy
C) Fluffy
D) Dense
  • 5. Which potato holds its shape well after cooking?
A) Russet
B) Red
C) Yukon Gold
D) Purple
  • 6. What is the shape of fingerling potatoes?
A) Elongated
B) Irregular
C) Round
D) Oval
  • 7. Yukon Gold potatoes are known for their:
A) Earthy flavor
B) Buttery flavor
C) High starch content
D) Dry texture
  • 8. New potatoes are harvested when?
A) Late in the season
B) Early in the season
C) After the first frost
D) Mid-season
  • 9. Which color potato is known for its nutty flavor?
A) White
B) Yellow
C) Red
D) Purple
  • 10. What is the primary use of a russet potato?
A) Boiling
B) Baking
C) Grilling
D) Steaming
  • 11. Which potato variety is considered an 'all-purpose' potato?
A) Red
B) Fingerling
C) Yukon Gold
D) Russet
  • 12. The 'eyes' of a potato are:
A) Spots
B) Buds
C) Roots
D) Seeds
  • 13. What does 'curing' potatoes do?
A) Changes color
B) Heals skin
C) Increases starch
D) Adds flavor
  • 14. How should potatoes be stored?
A) Refrigerator
B) Warm, sunny place
C) Cool, dark place
D) Freezer
  • 15. Green potatoes contain what toxic compound?
A) Mercury
B) Arsenic
C) Cyanide
D) Solanine
  • 16. Which of these is NOT a type of potato?
A) Fingerling Potato
B) Red Potato
C) Sweet Potato
D) Russet Potato
  • 17. What makes a potato 'waxy'?
A) High sugar content
B) Low starch content
C) High water content
D) Low fiber content
  • 18. Red potatoes are often used in which dish?
A) Baked potatoes
B) French fries
C) Mashed potatoes
D) Roasted potatoes
  • 19. What causes potatoes to sprout?
A) Cold temperature
B) Excessive moisture
C) Warm temperature
D) Lack of light
  • 20. Which potato type is known for its thin skin?
A) New
B) Russet
C) Yukon Gold
D) Red
  • 21. What is the scientific name for potato?
A) Allium cepa
B) Daucus carota
C) Solanum tuberosum
D) Brassica oleracea
  • 22. Which country is the largest producer of potatoes?
A) India
B) United States
C) China
D) Russia
  • 23. What vitamin is found in a high amount in potatoes?
A) Vitamin D
B) Vitamin E
C) Vitamin C
D) Vitamin A
  • 24. Which potato has a slightly sweet taste?
A) Russet
B) Red
C) White
D) Yellow
  • 25. How should you prepare potatoes for long-term storage?
A) Wrap them in plastic
B) Cut them into pieces
C) Cure them
D) Wash them
  • 26. What is a key difference between red and white potatoes?
A) Flavor
B) Skin thickness
C) Size
D) Starch content
  • 27. What effect does cooking have on the glycoalkaloid content of potatoes?
A) Reduces it
B) Changes it into a different compound
C) Increases it
D) Has no effect
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