- 1. What primary grape variety is used to make traditional grape pie?
A) Merlot grape
B) Muscat grape
C) Concord grape
D) Thompson seedless
- 2. In which US state is the Finger Lakes region located?
A) Pennsylvania
B) New York
C) Michigan
D) Washington
- 3. Which festival is mentioned as a place where grape pie is sought after?
A) Finger Lakes Wine Expo
B) Naples Grape Festival
C) Grape Harvest Gala
D) New York State Fair
- 4. What term describes the structure of Concord grapes where the skin easily separates from the pulp?
A) Easy-peel
B) Free-stone
C) Slip-skin
D) Thin-peel
- 5. What is the name of the author who wrote 'Grape Pie Season'?
A) Irene Bouchard
B) Angela Cannon-Crothers
C) Marie Henderson
D) Susan Miller
- 6. Why is the traditional Concord grape pie said to taste like wine?
A) Due to added alcohol
B) Due to yeast fermentation
C) Due to the inclusion of tannins
D) Due to the sugar content
- 7. Which immigrant group is associated with the tradition of grape pie in the region?
A) Italian
B) French
C) German
D) Dutch
- 8. What is the nickname of the home baker Irene Bouchard?
A) The pie queen
B) The harvest master
C) The Concord cook
D) The grape pie lady
- 9. What are the leftover skins and seeds from pie-making called?
A) Residue
B) Chaff
C) Must
D) Pomace
- 10. Up to how many pies per day was Irene Bouchard baking by 1980?
A) 100
B) 300
C) 700
D) 500
- 11. At what temperature did food chemistry research test the stability of antioxidant capacity in grape pomace?
A) 120 °C
B) 80 °C
C) 50 °C
D) 100 °C
- 12. In which country, besides the United States, is the grape pie a specialty?
A) Mexico
B) France
C) Canada
D) Germany
- 13. Which of the following is an active step mentioned in the labor-intensive pie-making process?
A) Pressing the juice
B) Separating out the seeds
C) Fermenting the pulp
D) Drying the skins
- 14. Which communal settlement is home to German immigrants who represent the pie-making tradition?
A) New Harmony
B) Amana Colonies
C) Old Economy
D) Naples Village
- 15. What characteristic of the Concord grape's antioxidant capacity was noted in food chemistry research?
A) Lost during baking
B) Sensitive to light
C) Highly stable
D) Easily degraded
|