A) Blue B) Purple C) Pink D) Red
A) Soil pH B) Watering frequency C) Sunlight exposure D) Seed variety only
A) Chlorophyll B) Xanthophylls C) Anthocyanins D) Carotenoids
A) Flat B) Round C) Oblong D) Pointed
A) Rough B) Fuzzy C) Waxy D) Velvety
A) Root B) Stem C) Terminal bud D) Flower
A) 6-8 inches B) 14-16 inches C) 10-12 inches D) 2-4 inches
A) The same color B) Lighter C) Irrelevant D) Darker
A) Brassicaceae B) Solanaceae C) Asteraceae D) Fabaceae
A) Head B) Corm C) Bulb D) Stalk
A) Cool Season B) Warm Season C) Tropical Season D) Arid Season
A) Savoy King B) Red Acre C) Green Globe D) Napa Queen
A) Longer storage life B) Smaller head size C) Larger head size D) Darker color
A) Smell of the cabbage B) Brightness of color C) Firmness of the head D) Size of the leaves
A) Leaf discoloration B) Premature flowering C) Root rot D) Head splitting
A) Refrigerated B) Frozen C) Room temperature D) Pantry
A) Layered B) Spotted C) Solid D) Hollow
A) Vitamin C B) Vitamin A C) Vitamin D D) Vitamin B12
A) Bitter B) Bland C) Slightly peppery D) Sweet
A) Cooking method B) Size of the head C) Time of year D) Color of the cabbage
A) 6.0-7.0 B) 7.5-8.5 C) 4.0-5.0 D) 8.5-9.5
A) Rocky B) Sandy C) Clay D) Well-drained
A) More red B) More blue C) No effect D) More green
A) More green B) More blue C) No effect D) More red
A) Grasshoppers B) Aphids C) Spider mites D) Cabbage worms
A) Black spot B) Powdery mildew C) Rust D) Clubroot
A) 30-36 inches B) 18-24 inches C) 6-12 inches D) 4-6 inches
A) Potatoes B) Corn C) Tomatoes D) Dill
A) Early morning B) Midday C) Late afternoon D) Evening
A) Exposing to sunlight B) Covering with soil C) Freezing without cooking D) Briefly cooking in boiling water |