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