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