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