A) Bulb Color B) Leaf Shape C) Root Length D) Smell Intensity
A) Storage Onion B) Red Onion C) Shallot D) Sweet Onion
A) Size and shape B) Water content and texture C) Pungency and color D) Sweetness and acidity
A) Spanish Onion B) Yellow Onion C) Pearl Onion D) White Onion
A) Making onion powder B) Long-term storage C) Culinary garnish and flavoring D) Curing meats
A) Grows in clusters B) Single, large bulb C) Bright green leaves only D) Extremely pungent odor
A) Purple coloring throughout B) Edible stalk (no bulb) C) Grows exclusively underground D) Extremely thin leaves
A) Red Onion B) Sweet Onion C) White Onion D) Yellow Onion
A) Sweetness level B) Size of the bulb C) Sharpness of flavor and odor D) Water content
A) Storage temperature B) Amount of water C) Exposure to sunlight D) Soil composition
A) Yellow B) White C) Purple D) Red
A) Lower water content and higher pungency B) Larger size and thinner skins C) Higher sugar content and softer bulbs D) Higher water content and lower pungency
A) Both the green tops and the white bulb B) Only the roots C) Only the white bulb D) Only the green tops
A) Soft spots B) Firmness C) Dry outer layers D) Smooth skin
A) Pear-shaped B) Elongated C) Flattened D) Round
A) Very pungent and sulfurous B) Mild and slightly sweet C) Bitter and earthy D) Extremely sweet and juicy
A) White B) Yellow C) Purple D) Red
A) Harvested before the bulb fully matures B) Very sweet flavor C) Harvested after the bulb fully matures D) Extremely pungent
A) The whole leek B) Only the root C) Only the dark green parts D) The white and light green parts
A) In a cool, dry, and dark place B) In a sealed plastic bag C) In the refrigerator D) In direct sunlight
A) When making onion rings B) When long storage is required C) When caramelizing onions D) When raw consumption is desired
A) A shallot that is grown underground B) A shallot with a very mild flavor C) A shallot that grew as a single bulb instead of in a cluster D) A shallot with extremely high pungency
A) Red Onion B) Sweet Onion C) Yellow Onion D) White Onion
A) Spring onions have longer green tops than scallions B) Spring onions are always milder in flavor C) Scallions are harvested earlier than spring onions D) Scallions have a more developed bulb than spring onions
A) Sweetness B) Pungency C) Size D) Color
A) Allium B) Rosaceae C) Solanaceae D) Brassica |