How to Identify and Classify Navy Beans - Exam
A) Seed B) Nut C) Legume D) Grain
A) Kidney-shaped B) Oval C) Elongated D) Round
A) Black B) Red C) Brown D) White
A) Lima bean B) Kidney bean C) Pinto bean D) Haricot bean
A) Smooth B) Chunky C) Fibrous D) Grainy
A) Baked beans B) Refried beans C) Chili D) Lentil soup
A) Africa B) Europe C) Asia D) South America
A) Soup ingredient B) Stew ingredient C) Side dish D) Bean flour production
A) 1 inch B) 1/2 inch C) 3/4 inch D) 1/4 inch
A) Using water B) By animal C) Manually D) Mechanically
A) 25-30% B) 30-40% C) 5-10% D) 16-18%
A) 5-10% B) 20-22% C) 16-18% D) 13-14%
A) Size B) Splits C) Smell D) Color
A) Ant B) Grasshopper C) Bean beetle D) Fly
A) Pole bean B) Tree bean C) Bush bean D) Vine bean
A) Iron B) Potassium C) Sodium D) Calcium
A) Sugar B) Starch C) Fiber D) Cellulose
A) 5-10% B) 20-25% C) 30-35% D) 10-15%
A) Tropical B) Temperate C) Arctic D) Desert
A) Well-drained B) Clay C) Waterlogged D) Sandy
A) 8 hours B) 30 minutes C) 1 hour D) None
A) Reduces cooking time B) Enhances flavor C) Changes color D) Adds nutrients
A) Vicia faba B) Cicer arietinum C) Glycine max D) Phaseolus vulgaris
A) Difficult to digest B) Same as all beans C) Depends on preparation D) Easily digestible
A) Fiber B) Starch C) Iron D) Protein
A) Insect damage B) Bright color C) No odor D) Uniform size
A) Maybe B) Sometimes C) No D) Yes
A) Paper bag B) Airtight container C) Plastic bag D) Open container
A) 6 months B) Indefinitely C) 1-2 months D) 1-2 years
A) Texture B) Shape C) Taste D) Size |
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