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