A) Rootlet length B) Soil type C) Leaf color D) Corm shape and size
A) The leaf B) The root C) The underground stem D) The flower
A) Slimy and watery B) Soft and mushy C) Firm and dense D) Brittle and crumbly
A) Brown B) Blue C) Red D) Green
A) Only if the corm is immature B) No, only skin color matters C) Yes, it is a key identifier D) Only if the skin is damaged
A) Orange B) Purple C) Pink D) White
A) Water content B) Nutrient content C) Growth stages D) Disease presence
A) The fiber content B) The sugar content C) The starch content D) The level of calcium oxalate crystals
A) It increases the shelf life B) It makes it sweeter C) It makes it easier to digest D) It causes a burning sensation
A) Eating raw B) Fermentation C) Extensive cooking D) Light steaming
A) Solanum tuberosum B) Colocasia esculenta C) Manihot esculenta D) Ipomoea batatas
A) Round B) Elongated C) Heart-shaped D) Flat
A) 'Okinawan Purple' B) 'Yautia' C) 'Dasheen' D) 'Eddoe'
A) For animal feed B) For making poi C) As a vegetable D) For medicinal purposes
A) Warm and moist B) Hot and dry C) Cold and dry D) Cold and moist
A) Prevents root rot B) Reduces acridity C) Encourages faster growth D) Increases nutrient absorption
A) Taproot B) Fibrous C) Aerial D) Tuberous
A) The top of the taro used for planting B) The mature corm C) The young leaves D) The taro flower
A) The flower B) The leaves C) The roots D) The stem
A) Using seeds B) Using leaf cuttings C) Using cormels D) Using stem cuttings
A) The main root system B) The mature leaves C) The taro flower buds D) Small side shoots on the corm
A) Leaf size B) Corm diameter C) Soil composition D) Flower color
A) Fiber B) Iron C) Calcium D) Vitamin D
A) Yellowing leaves B) Bright green leaves C) Flowering D) New leaf growth
A) A taro fertilizer B) A traditional Hawaiian dish made from taro C) A taro harvesting tool D) A type of taro disease
A) Mashed Potato B) Mashed Sweet Potato C) Cooked Rice D) Mashed Taro
A) Flat, disc-shaped corms B) Heart-shaped corms C) Smaller, more rounded corms D) Large, elongated corms
A) Sweet Potatoes B) Potatoes C) Taro D) Yams
A) Soaking in salt water B) Boiling with baking soda C) Refrigerating for several hours D) Drying in the sun
A) Leaf shape B) Flower size C) Acridity level D) Rootlet number |