How to Identify and Classify Galangal Roots
  • 1. What is the primary family that galangal belongs to?
A) Solanaceae (Nightshade Family)
B) Zingiberaceae (Ginger Family)
C) Apiaceae (Carrot Family)
D) Lamiaceae (Mint Family)
  • 2. Which of the following is a key identifying feature of galangal root compared to ginger?
A) Brighter yellow color
B) Rougher skin
C) Smoother skin
D) More knobby shape
  • 3. What is the typical color of the inside flesh of galangal?
A) Bright Orange
B) Dark Brown
C) Deep Red
D) Pale Yellow to White
  • 4. What is the dominant aroma associated with galangal roots?
A) Strongly Ginger-like
B) Earthy and Musty
C) Citrusy and Piney
D) Sweet and Floral
  • 5. How does the texture of galangal root compare to ginger?
A) Identical in Texture
B) Softer and More Succulent
C) Slimier Texture
D) Tougher and Woodier
  • 6. Which type of galangal is also known as 'Greater Galangal'?
A) Alpinia galanga
B) Kaempferia galanga
C) Zingiber officinale
D) Curcuma longa
  • 7. What is the common name for Kaempferia galanga?
A) Turmeric
B) Lesser Galangal
C) Thai Ginger
D) Blue Ginger
  • 8. What is the general size difference between Greater and Lesser Galangal roots?
A) Size depends entirely on growing conditions
B) Greater is larger
C) Lesser is larger
D) They are generally the same size
  • 9. How are galangal roots typically prepared before use?
A) Sliced or crushed
B) Boiled whole
C) Eaten raw
D) Peeled and grated
  • 10. What distinct taste sets galangal apart from ginger?
A) Bitter and astringent
B) Almost tasteless
C) Strongly sweet
D) Earthy, herbal, and slightly peppery
  • 11. What is the best way to store galangal root to maintain freshness?
A) At room temperature in direct sunlight
B) Submerged in water
C) In the freezer unwrapped
D) Refrigerated in a plastic bag
  • 12. Which form of galangal is often found dried and powdered?
A) Galangal is never powdered
B) Both Greater and Lesser
C) Only Lesser Galangal
D) Only Greater Galangal
  • 13. What part of the galangal plant is typically used for culinary purposes?
A) Rhizome (root)
B) Stems
C) Leaves
D) Flowers
  • 14. What dishes frequently include galangal as a key ingredient?
A) Jams and preserves
B) Cakes and pastries
C) Salads and dressings
D) Soups, curries, and stir-fries
  • 15. Which of these characteristics does NOT help identify Alpinia galanga?
A) Very pungent, camphor-like aroma
B) Smooth skin
C) Tough, fibrous texture
D) Pale white to yellowish flesh
  • 16. What aroma is more pronounced in Kaempferia galanga compared to Alpinia galanga?
A) Earthy aroma
B) Lemon aroma
C) Camphoraceous aroma
D) Spicy aroma
  • 17. The rhizomes of galangal grow in what way?
A) In the branches of trees
B) Vertically upward
C) Vertically downward
D) Horizontally underground
  • 18. Compared to ginger, galangal contains a higher amount of what?
A) Water
B) Dietary Fiber
C) Gingerol
D) Sugar
  • 19. Which climate is most suitable for growing galangal?
A) Tropical
B) Arctic
C) Alpine
D) Desert
  • 20. How do you differentiate fresh galangal from old galangal?
A) Old is always brighter
B) Fresh is firmer
C) There is no visual difference
D) Fresh is softer
  • 21. Is galangal hotter or milder than ginger?
A) Hotter
B) Milder
C) The same
D) Depends on the variety
  • 22. Which part of Asia is galangal primarily cultivated?
A) West Asia
B) Central Asia
C) North Asia
D) Southeast Asia
  • 23. What is a key identifying feature when cutting galangal root?
A) Fibrous texture
B) Lack of any fibers
C) Brittle texture
D) Soft, watery texture
  • 24. Which common spice is most often mistaken for galangal?
A) Ginger
B) Cumin
C) Turmeric
D) Coriander
  • 25. What is the scientific name for sand ginger?
A) Alpinia galanga
B) Curcuma longa
C) Zingiber officinale
D) Kaempferia galanga
  • 26. Which soil type is best for galangal?
A) Sandy soil
B) Clay soil
C) Rocky soil
D) Well-draining soil
  • 27. What is the light requirement for growing galangal?
A) Artificial light only
B) Full shade
C) Partial shade
D) Full sun
  • 28. What is the best way to distinguish galangal rhizomes from turmeric?
A) Smell and texture
B) Size alone
C) Shape alone
D) Color alone
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