A) They are harvested before the bulb fully matures. B) They are always white. C) They have a papery skin. D) They have a stronger flavor.
A) Only the white bulb. B) Both the green leaves and the white base. C) Only the green leaves. D) Just the root.
A) Flat and wide. B) Oblong and pointed. C) Slightly swollen or non-existent. D) Large and round.
A) Yellow. B) Green. C) Purple. D) White.
A) Stronger and more pungent. B) Exactly the same. C) Milder and sweeter. D) More bitter.
A) In late autumn. B) Whenever the bulb is large. C) In spring and early summer. D) In the middle of winter.
A) Creating onion soup. B) Pickling them whole. C) Making onion rings. D) As a garnish or ingredient in salads.
A) Often used interchangeably, spring onions may have a slightly more developed bulb. B) Scallions are spicier. C) Spring onions are always purple. D) Scallions have a much larger bulb.
A) Hollow and tubular. B) Thick and fleshy. C) Prickly and stiff. D) Flat and wide.
A) Roots growing out of the top. B) Firm, crisp leaves and a bright white base. C) Wilted leaves and a yellowing base. D) A strong, pungent odor.
A) Heavy clay soil and shade. B) Dry soil and full sun. C) Well-drained soil and full sun. D) Waterlogged soil and shade.
A) Allium. B) Brassica. C) Rosaceae. D) Solanaceae.
A) Allium porrum. B) Allium cepa. C) Allium sativum. D) Allium schoenoprasum.
A) As a dried spice. B) In bunches. C) Individually wrapped. D) By the pound of bulb only.
A) In the refrigerator, wrapped loosely in a damp paper towel. B) In a dry cabinet. C) In the freezer, unwrapped. D) At room temperature in direct sunlight.
A) 6-8 inches. B) 10-12 inches. C) 2-3 feet. D) 1-2 inches.
A) Calcium. B) Vitamin K. C) Vitamin B12. D) Vitamin D.
A) The flower. B) The root end with a small part of the bulb. C) The seed pod. D) The green leaves.
A) Mashed potatoes. B) Apple pie. C) Stir-fries. D) Peanut brittle.
A) Cabbage worms. B) Aphids. C) Tomato hornworms. D) Onion flies.
A) Making French onion soup. B) Adding bulk to salads. C) Making strong onion powder. D) Adding a mild onion flavour to dishes.
A) Red onion. B) Shallot. C) Leek. D) Spring onion.
A) Yellowing of the stalks. B) A very large bulb. C) Firm, unblemished stalks. D) A strong onion scent.
A) About 2 inches. B) About 4 inches. C) About 1/2 inch. D) On the surface.
A) Leave the roots in the ground. B) Cover with mulch. C) Add fertilizer. D) Water excessively.
A) They provide shade for smaller plants. B) They require no watering. C) They attract beneficial insects. D) They can deter certain pests from other plants.
A) The color of the stem. B) The hollowness of spring onion leaves. C) The size of the root system. D) The taste of the leaves.
A) Midday. B) Early morning. C) Anytime. D) Late afternoon.
A) They are the cheapest type of onion available. B) They are believed to have medicinal properties unique to Asian cultures. C) They add a fresh, mild onion flavor without overpowering other ingredients. D) They are the only type of onion that grows in Asia.
A) A small trowel or knife. B) A shovel. C) A rake. D) Your bare hands. |