Legumes

Which of the following is NOT a characteristic of high-quality legumes?

• Uniform size
• Wrinkled surface
• Bright color
• Smooth texture

What is the recommended water-to-legume ratio for traditional soaking?

• 2:1
• 4:1
• 3:1
• 1:1

How long can properly stored cooked legumes be kept in the freezer?

• 3 months
• 12 months
• 9 months
• 6 months

Which storage condition is ideal for dry legumes?

• Refrigerated environment
• Humid area
• Cool, dark, dry place
• Direct sunlight

What is a pulse?

• A type of bean soup
• The dried seed of a legume
• A cooking method
• A legume storage container

During the sorting process, which legumes should be discarded?

• Those that float in water
• Those that are largest in size
• Those that are darkest in color
• Those that sink in water

What is the maximum recommended refrigeration time for cooked legumes?

• 7 days
• 5 days
• 1 day
• 3 days

Which of the following is NOT a common use for legumes?

• Meat substitute
• Preservative
• Soup ingredient
• Salad component

What is the primary reason all legumes must be cooked?

• To enhance flavor
• To destroy natural toxins
• To improve color
• To increase size

Which U.S. grade indicates the highest quality legumes?

• U.S. No. 1
• U.S. Premium
• U.S. Choice
• U.S. Select