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WorksheetsAll about Potatoes!
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Who brought potatoes over to Europe for the first time?
a)
Spanish Conquistadors
b)
The Irish
c)
Christopher Columbus
d)
Your mom
2.
Who was the first ethnic group to recognize the importance of potatoes?
a)
Western Europeans
b)
The English
c)
The Spanish
d)
The Irish
3.
All parts of the potato plant (leaves, stems, flowers, roots) are___________
a)
Delicious
b)
Deciduous
c)
Poisonous
d)
Toxic
4.
What deadly plant is the potato very similar to that European royalty used to poison kings, nobles &other undesirables?
a)
Belladonna
b)
Toxemia
c)
Nightshade
d)
Blarney Stone
5.
In the US potatoes are marketed by what two things?
a)
Location of origin/Color
b)
Starch content/Color
c)
Location of origin/Starch Content
d)
Trick question, only starch content
6.
What is an example of a high starch potato?
a)
Red potato
b)
Fingerling
c)
Yukon Gold
d)
Russet
7.
Why do you poke holes all over a potato when you are baking it ?
a)
Makes it taste better
b)
Let's steam out when cooking
c)
Gives it a crunchy skin
d)
Makes sure it is soft and fluffy
8.
Unless you want limp, soggy or gummy baked potatoes you should avoid what?
a)
Poking it with a fork before baking
b)
Foil
c)
Cooking it on a baking sheet
d)
Cooking it in the microwave
9.
An example of low-starch potato is__________
a)
Red Potato
b)
Fingerling Potato
c)
Yukon Gold
d)
Russet
10.
What are new potatoes?
a)
A specific potato type
b)
A mini version of any type of potato
c)
Nothing, they don't exist
d)
Not a potato at all
11.
Potato starch is made up of what?
a)
granules of fiber
b)
granules of glucose sugar
c)
granules of starch
d)
granules of water
12.
An example of a medium starch potato is a ________________?
a)
Yukon gold
b)
Russet
c)
Red potato
d)
Fingerling
13.
A Potato gratin is essentially a what?
a)
Side dish
b)
Difficult to prepare dish
c)
Casserole
d)
Shredded Potato dish
14.
Which potatoes don't store well because of their high sugar content?
a)
Red potatoes
b)
Fingerling potatoes
c)
Yukon Gold potatoes
d)
New potatoes
15.
What are the 3 requirements for storage of potatoes?
a)
Dark, dry, cool
b)
Sunny, wet, hot
c)
Dark, wet and cool
d)
Sunny, dry and hot
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