- 1. What primary grape variety is used to make traditional grape pie?
A) Thompson seedless
B) Concord grape
C) Muscat grape
D) Merlot grape
- 2. In which US state is the Finger Lakes region located?
A) New York
B) Pennsylvania
C) Michigan
D) Washington
- 3. Which festival is mentioned as a place where grape pie is sought after?
A) Finger Lakes Wine Expo
B) Naples Grape Festival
C) New York State Fair
D) Grape Harvest Gala
- 4. What term describes the structure of Concord grapes where the skin easily separates from the pulp?
A) Thin-peel
B) Slip-skin
C) Free-stone
D) Easy-peel
- 5. What is the name of the author who wrote 'Grape Pie Season'?
A) Susan Miller
B) Angela Cannon-Crothers
C) Irene Bouchard
D) Marie Henderson
- 6. Why is the traditional Concord grape pie said to taste like wine?
A) Due to added alcohol
B) Due to the sugar content
C) Due to the inclusion of tannins
D) Due to yeast fermentation
- 7. Which immigrant group is associated with the tradition of grape pie in the region?
A) German
B) Italian
C) French
D) Dutch
- 8. What is the nickname of the home baker Irene Bouchard?
A) The pie queen
B) The grape pie lady
C) The Concord cook
D) The harvest master
- 9. What are the leftover skins and seeds from pie-making called?
A) Pomace
B) Must
C) Chaff
D) Residue
- 10. Up to how many pies per day was Irene Bouchard baking by 1980?
A) 700
B) 500
C) 300
D) 100
- 11. At what temperature did food chemistry research test the stability of antioxidant capacity in grape pomace?
A) 100 °C
B) 120 °C
C) 50 °C
D) 80 °C
- 12. In which country, besides the United States, is the grape pie a specialty?
A) Canada
B) Mexico
C) Germany
D) France
- 13. Which of the following is an active step mentioned in the labor-intensive pie-making process?
A) Pressing the juice
B) Separating out the seeds
C) Fermenting the pulp
D) Drying the skins
- 14. Which communal settlement is home to German immigrants who represent the pie-making tradition?
A) New Harmony
B) Old Economy
C) Naples Village
D) Amana Colonies
- 15. What characteristic of the Concord grape's antioxidant capacity was noted in food chemistry research?
A) Lost during baking
B) Easily degraded
C) Highly stable
D) Sensitive to light
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