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Worksheets

Potatoes and Grains

Total questions: 15

Worksheet time: 15mins

Name
Class
Date
1.

Potatoes are native to what geographic area?

a)

Spain

b)

Ireland

c)

Europe

d)

the Americas

2.

Which potatoes are best for boiling, steaming, or oven roasting?

a)

Idaho or Russet potatoes

b)

Yukon gold and yellow fleshed potatoes

c)

sweet potatoes and yams

d)

new potatoes

3.

If one potato  starts to rot or goes bad, other potatoes surrounding it will also start to go bad.

a)

True

b)

False

4.

There are two categories for cooking potatoes. They are

a)

baked and fried

b)

fresh and cooked

c)

single stage and multi stage

d)

mashing and puree'

5.

Before baking a potato, either in the oven or the microwave, you should always pierce the potato to let steam escape and prevent explosion.

a)

True

b)

False

6.

What is a grass that grows an edible seed called?

a)

hull

b)

grain

c)

bran

d)

germ

7.

Whole grains should be stored in the freezer.

a)

True

b)

False

8.

Which method of cooking rice creates a creamy consistency?

a)

pilaf

b)

risotto

c)

arboria

d)

jasmine

9.

How are potatoes categorized?

a)

by their color

b)

by their starch and moisture content

c)

by their shape

d)

by where they are from

10.

In 2007 what state became the number 1 producer of sweet potatoes?

a)

North Carolina

b)

California

c)

Georgia

d)

Ireland

11.

Potatoes exposed to light may develop a greenish color because they contain

a)

fiber

b)

starch

c)

chlorine

d)

solanine

12.

To test for doneness, pierce the potato with a fork or knife. If the fork slides easily through the potato, the potato is done.

a)

True

b)

False

13.

Many ethnic foods revolve around the potato like latkes.

a)

True

b)

False

14.

Which grain is used in Succatash, casseroles, soups, stews, and side dishes?

a)

wheat

b)

oats

c)

rice

d)

corn

15.

It is not necessary to soak grains before cooking them like you need to with legumes (beans).

a)

True

b)

False