Answer: A. Lentils, beans, chickpeas. Pulses include lentils, beans, chickpeas, peas, and similar edible seeds of leguminous plants.
What nutrient do pulses contribute to meals?
A Only vitamin C
B Plant protein and fibre
C No useful nutrients
D Only added sugars
Answer: B. Plant protein and fibre. Pulses can contribute plant protein, dietary fibre, and other nutrients.
Which meal pairs a cereal with a pulse?
A Bread and jam
B Fruit and tea
C Rice and lentils
D Potato and sugar
Answer: C. Rice and lentils. Rice and lentils combine a cereal with a pulse, a familiar pairing in many diets.
Why can cereal-pulse variety improve protein quality?
A Both lack all amino acids
B They become animal proteins
C They remove dietary protein
D Their amino acid profiles complement
Answer: D. Their amino acid profiles complement. Cereals and pulses have differing amino-acid profiles; their combination can improve overall protein quality.
Does a plant-based diet require meat for protein?
A Yes, at every meal
B Only during breakfast
C Only with supplements
D No, varied plants provide it
Answer: D. No, varied plants provide it. Varied diets containing pulses, grains, vegetables, nuts, and seeds can provide dietary protein.
Which food is made from whole soybeans?
A Tofu
B Paneer
C Curd
D Butter
Answer: A. Tofu. Tofu is a soy-based food that provides plant protein.
What is tempeh commonly made from?
A Cooked rice
B Dried lentils
C Ground peanuts
D Fermented soybeans
Answer: D. Fermented soybeans. Tempeh is commonly made by fermenting soybeans into a firm food.
Which option adds legumes to a salad?
A Fruit syrup
B Chickpeas
C Rice crackers
D Coconut water
Answer: B. Chickpeas. Chickpeas are legumes and can add plant protein to a salad.
Which seed can contribute protein to meals?
A Table sugar
B Pumpkin seeds
C Salt crystals
D Corn syrup
Answer: B. Pumpkin seeds. Pumpkin seeds contain protein as well as fats and other nutrients.
What do nuts generally provide besides protein?
A Only water
B No energy
C Unsaturated fats
D Vitamin C alone
Answer: C. Unsaturated fats. Nuts can provide protein, unsaturated fats, and other nutrients.
Which spread is made from peanuts?
A Peanut butter
B Rice vinegar
C Apple sauce
D Coconut cream
Answer: A. Peanut butter. Peanut butter is made from peanuts, which provide plant protein and fats.
Which food belongs to the pulse group?
A Cucumber
B Ghee
C Green gram
D Cheese
Answer: C. Green gram. Green gram, also called mung bean, is a pulse.
What is one plant protein source in a vegan meal?
A Cooked kidney beans
B Plain fruit juice
C Refined sugar
D Cooking oil
Answer: A. Cooked kidney beans. Cooked kidney beans contribute plant protein; they must be prepared safely.
Which grain-and-pulse pairing is common in India?
A Tea with biscuits
B Toast with jam
C Khichdi with rice and dal
D Fruit with soda
Answer: C. Khichdi with rice and dal. Khichdi commonly combines rice and lentils or other pulses.
Why is food variety useful in plant-based meal planning?
A Foods supply different nutrients
B One food meets every need
C Variety removes all calories
D Only protein matters
Answer: A. Foods supply different nutrients. Different plant foods contribute different nutrients, so variety supports a balanced pattern.
Which choice can add pulses to breakfast?
A Sweetened tea
B Fruit candy
C Plain sugar
D Besan chilla
Answer: D. Besan chilla. Besan is made from chickpea flour and can provide protein in breakfast dishes.
What should be checked on packaged soy foods?
A Only the package colour
B Ingredients and allergen statement
C The logo size
D The advertising slogan
Answer: B. Ingredients and allergen statement. Check ingredients and allergen information, especially when preparing food for someone with a soy allergy.
Which statement about beans and amino acids is accurate?
A Beans contain no protein
B Beans are animal foods
C Beans replace all vitamins
D Beans contain amino acids
Answer: D. Beans contain amino acids. Beans are protein-containing plant foods made from amino acids.
How can a vegetarian plate include different protein sources?
A Only white rice
B Dal, curd, and nuts
C Soda and sweets
D Oil and salt
Answer: B. Dal, curd, and nuts. Dal, curd, and nuts provide varied protein sources when included in a suitable dietary pattern.
Which food can be made from chickpea flour?
A Besan
B Whey
C Yogurt
D Butter
Answer: A. Besan. Besan is chickpea flour and is used in dishes such as chilla.
What is a sensible approach to protein supplements on vegan diets?
A Assume they are mandatory
B Assess the whole diet first
C Replace all meals
D Use any product
Answer: B. Assess the whole diet first. A varied vegan diet may meet protein needs; an individual assessment can help when there are concerns.
Why should raw sprouts be handled carefully?
A They have no protein
B They are always sterile
C They can carry harmful microbes
D They spoil only when cooked
Answer: C. They can carry harmful microbes. Raw sprouts can support microbial growth; safe handling and thorough cooking reduce food-safety risks.
Which preparation helps make dry beans suitable to eat?
A Eat them uncooked
B Store them warm
C Rinse after serving
D Cook until fully tender
Answer: D. Cook until fully tender. Dry beans should be soaked and cooked according to safe instructions until fully tender.
What should be done after handling raw legumes and dirty produce?
A Wash hands and surfaces
B Wipe hands on cloth
C Touch ready-to-eat food
D Skip cleaning
Answer: A. Wash hands and surfaces. Handwashing and clean surfaces help prevent contamination during food preparation.
Which dish uses lentils as a protein source?
A Fruit salad
B Masoor dal
C Sweet lime soda
D Plain pickle
Answer: B. Masoor dal. Masoor dal is made from red lentils, a pulse that contributes protein.
Which food is a legume often used as tofu’s starting ingredient?
A Oat
B Almond
C Soybean
D Sesame
Answer: C. Soybean. Tofu is commonly made from soybeans, a legume.
What can nuts and seeds add to oatmeal?
A Only added salt
B No nutrients
C Only water
D Protein and texture
Answer: D. Protein and texture. Nuts and seeds can add protein, fats, and texture to oatmeal.
Which option may provide plant protein at lunch?
A Rajma with rice
B Lemon water
C Fruit jelly
D Plain rice alone
Answer: A. Rajma with rice. Rajma with rice combines kidney beans with a cereal.
Why is a single plant food not the only protein choice?
A Plants contain no protein
B Many foods contribute protein
C Only powders contain protein
D Meals cannot combine foods
Answer: B. Many foods contribute protein. Pulses, soy, nuts, seeds, grains, and other foods can all contribute protein.
Which food can complement cereal in a meal?
A Sugar crystals
B Cooking soda
C Chana dal
D Fruit squash
Answer: C. Chana dal. Chana dal is a pulse that can complement cereals in a varied meal.
How can a vegan increase protein variety across meals?
A Eat one food daily
B Avoid pulses and grains
C Choose only fruit
D Rotate beans, soy, nuts
Answer: D. Rotate beans, soy, nuts. Rotating legumes, soy foods, nuts, seeds, and grains supports variety across meals.
Which option is a protein-rich pulse rather than a grain?
A Chickpeas
B Brown rice
C Millet
D Oats
Answer: A. Chickpeas. Chickpeas are pulses, while rice, millet, and oats are grains.
What does soaking dry beans mainly help with?
A Turning them into grains
B Shorter cooking time
C Removing all protein
D Making them raw-safe
Answer: B. Shorter cooking time. Soaking can help shorten cooking time; it does not make beans safe to eat raw.
Which food choice suits someone avoiding dairy but eating soy?
A Cow’s milk
B Paneer
C Fortified soy drink
D Butter
Answer: C. Fortified soy drink. A soy drink may fit a dairy-free diet, but check ingredients, fortification, and allergies.
Why is cross-contact important for a person with a peanut allergy?
A Peanuts lose all protein
B Cooking removes every allergen
C All nuts are identical
D Small traces may trigger reactions
Answer: D. Small traces may trigger reactions. Peanut allergy can be serious, so avoid exposure and cross-contact according to medical advice.
Which plant foods combine protein with fibre?
A Beans and lentils
B Oil and sugar
C Fruit soda and candy
D Salt and water
Answer: A. Beans and lentils. Beans and lentils provide protein and dietary fibre.
Which meal provides both soy and grain foods?
A Fruit with juice
B Tofu with brown rice
C Candy with soda
D Tea with sugar
Answer: B. Tofu with brown rice. Tofu and brown rice combine a soy food with a grain.
What can a nutrition label help compare?
A Package shape
B Brand colour
C Protein per serving
D Font size
Answer: C. Protein per serving. Nutrition information can compare protein per serving or per 100 grams.
Why should serving sizes be considered when comparing foods?
A Packages are always equal
B Labels prescribe every portion
C Serving sizes never differ
D Values use stated amounts
Answer: D. Values use stated amounts. Label values refer to stated serving amounts, which may differ between products.
Which choice describes a complete meal better?
A Pulses, grain, vegetables
B Only protein powder
C Only cooking oil
D Only candy
Answer: A. Pulses, grain, vegetables. Meals with pulses, grains, and vegetables offer broader variety than one isolated food.
Can people meet protein needs using varied vegetarian foods?
A Never without meat
B Often, with suitable planning
C Only with daily powders
D Only by eating eggs
Answer: B. Often, with suitable planning. A varied vegetarian pattern can supply protein; individual needs differ and may merit professional advice.
Which pulse is commonly used in hummus?
A Green peas
B Black gram
C Chickpeas
D Soybeans
Answer: C. Chickpeas. Traditional hummus is commonly made with chickpeas.
What should be done when serving seed-containing foods in groups?
A Hide ingredients from guests
B Assume everyone can eat them
C Serve unlabeled bowls
D Check allergies and label
Answer: D. Check allergies and label. Checking allergies and communicating ingredients can reduce avoidable exposure risks.
Which choice is a nut and seed snack?
A Almonds with pumpkin seeds
B Soda with candy
C Rice with sugar
D Tea with biscuits
Answer: A. Almonds with pumpkin seeds. Almonds and pumpkin seeds both contribute protein and unsaturated fats.
Why might pulses be a practical vegetarian staple?
A They contain no fibre
B Versatile and widely used
C They need no cooking
D They are animal foods
Answer: B. Versatile and widely used. Pulses are versatile foods used across many cuisines and can contribute protein and fibre.
Which cooking instruction matters for dried kidney beans?
A Eat them partly raw
B Use only a warm soak
C Follow safe cooking directions
D Skip boiling
Answer: C. Follow safe cooking directions. Dried kidney beans need proper preparation and thorough cooking before eating.
How can a cook reduce overreliance on one protein food?
A Repeat one dish daily
B Remove legumes entirely
C Use supplements only
D Plan a varied weekly menu
Answer: D. Plan a varied weekly menu. Planning different protein foods through the week supports dietary variety.
Which ingredient can add protein to a smoothie?
A Unsweetened soy yogurt
B Sugar syrup
C Fruit flavouring
D Ice cubes
Answer: A. Unsweetened soy yogurt. Soy yogurt can contribute protein, though amounts vary by brand.
What is the role of pulses in a balanced diet?
A A complete diet alone
B One useful protein source
C A replacement for water
D A required food for everyone
Answer: B. One useful protein source. Pulses can be one useful source among a wider range of foods.
When should someone seek tailored guidance for plant protein planning?
A From an ad slogan
B From package artwork
C With a clinician or dietitian
D From an anonymous poll
Answer: C. With a clinician or dietitian. A qualified professional can personalise advice for medical conditions, life stages, or dietary restrictions.