A sample Quiz 11 WS legume products and  Root & tuber production

1.     Match the common and scientific names (3.5 pts)

pigeon pea                    Ipomoea batatas

potato                           Cajanus cajan

cowpea                       Dioscorea spp.

sweet potato                 Vigna unguiculata

yam                              Solanum tuberosum

cassava                        Manihot esculenta

peanut                         Arachis hypogaea

2.    Identify the one country that produces over 80% of the world=s sweet potato.   a.  Rwanda,   b. China,   c. Indonesia,  d. Japan,              e. Vietnam

3.    Select the incorrect statement regarding root and tube crops.  a. Are neither grasses nor legumes,  b. Are consumed as a staple part of diet by almost all of the worlds people,   c. Are primarily a source of carbohydrates (energy),  d. Have a higher water content when mature than any of the grains or legumes,   e. Are only grown in warm climates.

4.         Which of the major root and tuber crops is second highest in world production of starch crops?  a. Potato,  b. Sweet potato,  c. Cassava,  d. Tarro,   e. Yam.

5.         Which of the major root and tuber crops was discovered by in South America by early European explorers and then transported back to Europe where it became a major food crop?  a. Sweet potato,   b. Potato,  c. Cassava,  d. Potato and Cassava,  e. Yam.

6.         Which of the following is true regarding the root and tuber crops discussed in class?    a.  they reproduce vegetatively (clones),    b.  usually rank lower in world production on a fresh weight basis than they do on a dry weight basis,    c.  are transported and stored easily because of their water content,   d.  are less likely to spoil than the cereal grain crops,    e.  the majority of the edible product forms above ground.

7.         What range represents the percentage of USA roasted peanuts that are used to make peanut butter?  a. less than 40%,  b.   40 B 50%,   c.   60 B 70%,   d.   75 B 85%,   e.   greater than 90%.

8.         Like most legumes, the warm season food legumes studied in class are low in these two amino acids: a.  lysine and leucine,   b.  leucine and arginine,   c.  cystine and lysine,   d. methionine and cystine,    e.  arginine and methionine.

9.         The fatty acid that has been altered (increased) in recent in UF/IFAS Agronomy Department developed peanut cultivars is: a.  linoleic,   b.  palmitic,   c.  oleic,   d.  linolenic,   e.  stearic.

10.     Fill in the blanks with the best response.  On average, the warm season food legumes contain ___(1)___ protein, and ___(2)___ is the warm season legume with the highest energy, protein, and fat content.    a.  1 = 25%, 2 = cowpea;     b.  1 = 25%, 2 = peanut;        c.  1 = 25%, 2 = pigeonpea;    d.  1 = 30%, 2 = cowpea;    e.  1 = 30%, 2 = peanut.