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