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