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Q 1/20
Score 0
Potatoes are native to both . . . . (pg. 677)
30
Chili & Peru
Africa & Europe
North & South America
Central & Latin America
Q 2/20
Score 0
Today, the __________________________ is the most important non-cereal crop in the world. (pg. 677)
30
kale crop
bean crop
potato crop
legume crop
20 questions
Q.
Potatoes are native to both . . . . (pg. 677)
1
30 sec
Q.
Today, the __________________________ is the most important non-cereal crop in the world. (pg. 677)
2
30 sec
Q.
Potato varieties differ in starch content, shape, skin color and . . . (pg. 678)
3
30 sec
Q.
High-starch, low-moisture potatoes are best for baking, pureeing and frying (French fries). Two of the most common varieties of this type of potato are the __________ and the __________. (pg. 678)
4
30 sec
Q.
If grown, harvested, or stored improperly, a potato can develop diseases with names like soft rot, pink rot, silver scurf, and ___________. (pg. 681)
5
30 sec
Q.
Which of the following best describes the proper preparation of Lyonnaise Potatoes? (pg. 683)
6
30 sec
Q.
What is solanine and what is it caused by in most potato crops? (pg. 683)
7
30 sec
Q.
Eastern European (especially Jewish) traditions regularly serve potatoes which have been grated, shaped and fried in the form of a "pancake". Latkes are typically served with . . . (pg. 692)
8
30 sec
Q.
Grains and legumes (bean, pea, and lentil) products are . . . (page 692)
9
30 sec
Q.
Legumes are _______________ from pod producing plants and are an excellent source of _______________ & _______________. (pg. 692)
10
30 sec
Q.
The explorer(s), ___________________ was the first to introduce the potato to Europe when he sent potatoes back to his homeland of Spain. (pg. 677)
11
30 sec
Q.
Groups of three types of beans that are list in your FRMCA textbook include all of the following EXCEPT . . . (pg. 693)
12
30 sec
Q.
All of the following are nut varieties that are listed and described in your FRMCA textbook EXCEPT . . . . (pg. 695)
13
30 sec
Q.
Store legumes in a cool, dry, well-ventilated area, away from . . . (pg. 697)
14
30 sec
Q.
The longer dry beans are stored . . . (pg. 697)
15
30 sec
Q.
Prior to cooking legumes place them in a(n) __________ or a(n) ___________ and rinse well with cold running water to remove any dust or dirt particles
16
30 sec
Q.
"Sprouts" is a category for a legume or grain that has started to . . . (pg. 699)
17
30 sec
Q.
Grains are ___________ that grow ___________. Grains , along with ___________, are essential for everyday cooking. (pg. 700)
18
30 sec
Q.
The three main parts of a grain and there approximate percentage in make-up of the whole grain is as follows: (pg. 700)
19
30 sec
Q.
Other grains in a special category by themselves include all of the following EXCEPT:
