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