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