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Worksheets

Starches

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Which legume is commonly used to make hummus?

a)

Chickpeas

b)

Lentils

c)

Black beans

d)

Kidney beans

2.

Potatoes are what type of vegetable?

a)

Tuber

b)

Underground

c)

Root

d)

Pod

3.

Which type of potatoes have yellowish skin and buttery, creamy flesh. They have a medium starch content and a slightly sweet and rich flavor?

a)

Yukon gold

b)

Russet

c)

Baked

d)

Red

4.

Sweet potatoes are a rich source of:

a)

Vitamin D

b)

Protein

c)

Beta carotene

d)

Iron

5.

The type of rice that has retained the bran and germ, making it more nutritious than white rice.

a)

Jasmine

b)

Basmati

c)

Quinoa

d)

Brown

6.

What type of wheat is most often used to make pasta?

a)

Spelt

b)

Emmer

c)

Rye

d)

Durum

7.

Steel, rolled and instant are types of:

a)

Wheat

b)

Rice

c)

Oats

d)

Barley

8.

Which is a grain-like crop native to the Andean region of South America?

a)

Rice

b)

Quinoa

c)

Barley

d)

Millet

9.

Hulled, pearled and flakes are types of:

a)

Quinoa

b)

Barley

c)

Millet

d)

Rice

10.

Dent, sweet, flour and waxy are all types of:

a)

Barley

b)

Rice

c)

Corn

d)

Oats

11.

Which grain is gluten free?

a)

Millet

b)

Buckwheat

c)

Oats

d)

Corn

12.

Linguine, fusilli, orzo and penne are all types of:

a)

Wheat

b)

Corn

c)

Amaranth

d)

Pasta

13.

A bow tie shaped pasta is known as:

a)

Farfalle

b)

Rigatoni

c)

Linguine

d)

Lasagna

14.

Small, rice shaped pasta is known as:

a)

Lasagna

b)

Penne

c)

Orzo

d)

Tagliatelle

15.

What are seeds from pod producing plants known as?

a)

Seeds

b)

Legumes

c)

Corn

d)

Starches

16.

The 4 categories of legumes are:

a)

Beans, peas, nuts and seeds

b)

Seeds, corn, wheat and beans

c)

Beans, peas, nuts and wheat

d)

Millet, durum, corn and quinoa

17.

Another name for chickpeas are:

a)

Cannellini beans

b)

Fava beans

c)

Lentils

d)

Garbanzo beans

18.

Black-eyed, pigeon, split and snow are all examples of:

a)

Beans

b)

Oats

c)

Peas

d)

Lentils

19.

Cashew, macadamia, pecan and almond are all examples of:

a)

Nuts

b)

Beans

c)

Oats

d)

Peas

20.

Legumes should be stored in:

a)

Damp and cold area

b)

Cool, dry area

c)

Hot, damp area

d)

Dry and hot area

21.

It is possible to store most legumes for up to:

a)

20 years

b)

10 months

c)

1 week

d)

2 years

22.

The purpose of sorting and rinsing legumes is to:

a)

Get them to cook better

b)

Remove salt from them

c)

Remove added sugars

d)

Remove stones and shriveled legumes.

23.

Refried beans are made from:

a)

Pinto beans

b)

Garbanzo beans

c)

Black beans

d)

Chickpeas

24.

Ground sesame seeds are known as:

a)

Papitas

b)

Chickpeas

c)

Hummus

d)

Tahini

25.

26. Beans are a great source of:

a)

Protein, fiber and iron

b)

Vitamin C, fiber and salt

c)

Fiber, vitamin D, and potassium

d)

Vitamin B12, Vitamin D and protein