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How to Identify and Classify Lentils
Contributed by: Crossley
  • 1. What is the most common characteristic used to initially classify lentils?
A) Pod shape
B) Leaf color
C) Root depth
D) Seed size
  • 2. Which lentil seed size is generally considered 'small'?
A) Greater than 8mm
B) 6-7mm
C) Less than 6mm
D) 7-8mm
  • 3. Which color is most common in lentil seed coats?
A) Red
B) Yellow
C) Green
D) Brown
  • 4. What is 'cotyledon' referring to in a lentil seed?
A) The flower
B) The seed coat
C) The root
D) The seed leaves
  • 5. Which internal color is common in red lentils?
A) Orange
B) Yellow
C) White
D) Green
  • 6. What is the hilum of a lentil seed?
A) The rounded end of the seed
B) The scar where the seed was attached to the pod
C) The pointed end of the seed
D) The crack in the seed coat
  • 7. Which lentil type is often used in salads?
A) Crimson
B) Red Chief
C) French Green
D) Eston
  • 8. Which of these is NOT a common lentil color?
A) Green
B) Brown
C) Purple
D) Black
  • 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 is unripe
D) A lentil that has been cooked and then dried
  • 10. What is the texture of a cooked split red lentil?
A) Mushy
B) Crunchy
C) Rubbery
D) Firm
  • 11. Which part of the world is considered a major producer of lentils?
A) Brazil
B) South Africa
C) Japan
D) Canada
  • 12. Which characteristic is NOT relevant for lentil classification?
A) Flower scent
B) Cotyledon color
C) Seed coat pattern
D) Seed size
  • 13. What is 'dehulled' referring to regarding lentils?
A) Seed coat removal
B) Splitting the lentil
C) Pre-soaking the lentil
D) Roasting 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) Small, black, lentil
D) Large, brown lentil
  • 16. Why are lentils often pre-soaked before cooking?
A) To increase shelf life
B) To reduce cooking time
C) To improve flavor
D) To remove impurities
  • 17. Which of the following is considered a heirloom lentil variety?
A) Crimson
B) Laird
C) Du Puy
D) Eston
  • 18. Which lentil variety commonly appears mottled?
A) Estons
B) French Green
C) Red Chief
D) Beluga
  • 19. In seed nomenclature, what does 'Lens culinaris' refer to?
A) The lentil plant species
B) The lentil flower
C) A specific lentil variety
D) The lentil pod
  • 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) Salads
B) Pureeing
C) Soups
D) Stews
  • 22. What is the most important thing to inspect when assessing lentil quality?
A) Freedom from debris/damage
B) Seed size uniformity
C) Color consistency
D) Hilum shape
  • 23. Which feature defines 'football' lentils?
A) Large, round shape
B) Small, flat shape
C) Large, flat shape
D) Small, round shape
  • 24. What is the purpose of 'scarification' when talking about lentils?
A) Splitting the lentil in half
B) Removing the seed coat
C) Polishing the lentil surface
D) Breaking the seed coat for faster germination (not typical for cooking)
  • 25. What is the average protein content of lentils (approximately)?
A) 50%
B) 10%
C) 25%
D) 5%
  • 26. Which cooking method is least appropriate for split red lentils?
A) Simmering
B) Steaming
C) Sautéing
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) Adds flavor
C) Helps them keep their shape
D) Speeds up cooking
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