A) Solanaceae B) Poaceae C) Brassicaceae D) Asteraceae
A) Lettuce B) Kale C) Chinese cabbage D) Spinach
A) Spinacia oleracea B) Brassica rapa subsp. chinensis C) Brassica oleracea D) Lactuca sativa
A) Frilly, light green leaves B) Dark green leaves with thick, white stalks C) Reddish-purple leaves with thin stalks D) Long, needle-like leaves
A) Purple B) Green C) Yellow D) White
A) White vegetable B) Crisp vegetable C) Green vegetable D) Round vegetable
A) Iceberg Bok Choy B) Roma Bok Choy C) Boston Bok Choy D) Shanghai Bok Choy
A) White B) Purple C) Yellow D) Light green
A) Bok Choy is yellow, Napa is green. B) Bok Choy has distinct stalks, Napa is tightly headed. C) Bok Choy is round, Napa is long. D) There is no difference.
A) In a spiral B) Randomly scattered C) On a single stem D) In a rosette formation
A) 3-4 feet B) 1-2 feet C) 2-3 inches D) 6-12 inches
A) Immature Bok Choy has whiter stalks B) Mature Bok Choy is brighter green C) There is no visual difference D) Mature Bok Choy has larger, tougher leaves
A) Dry, arid weather B) Tropical weather C) Hot, humid weather D) Cool weather
A) Earthworms B) Aphids C) Bees D) Ladybugs
A) Only the roots B) Both leaves and stalks C) Only the leaves D) Only the stalks
A) Mushy B) Soft C) Crisp D) Slimy
A) Bitter and pungent B) Sour and tangy C) Sweet and fruity D) Mild and slightly peppery
A) Darker green color B) Smaller, more tender leaves C) Tougher leaves, less flavor D) Thicker stalks
A) Fried B) Boiled C) Baked D) Stir-fried
A) Same characteristics as Bok Choy B) No stalks at all C) Thinner stalks and larger leaves D) Thicker stalks and smaller leaves
A) Vitamin A B) Vitamin D C) Vitamin B12 D) Vitamin K
A) Makes the leaves bitter B) Has no effect C) Makes the leaves sweeter D) Makes the stalks tougher
A) Brown spots on the stalks B) Firm stalks and vibrant leaves C) Yellowing leaves D) Wilted leaves and soft stalks
A) Submerged in water B) In an airtight container C) Unwrapped D) Loosely wrapped in a plastic bag
A) Boil for 5 minutes B) Wipe with a dry cloth C) Rinse thoroughly under cold water D) Soak in warm water with soap
A) The very bottom of the stem B) No part needs to be cut off C) All of the stalks D) The top of the leaves
A) Pak Choi B) Chinese White Cabbage C) Daikon Cabbage D) White Mustard Cabbage
A) To prevent bolting B) To increase its shelf life C) To remove dirt and grit D) To make it sweeter
A) It becomes more bitter B) It becomes milder C) It becomes sweeter D) It becomes spicier
A) Kohlrabi B) Radicchio C) Celeriac D) Rapini |