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