A) Deep Red B) Bright Green C) Sky Blue D) Pale Yellow
A) Spherical B) Triangular C) Square D) Kidney-shaped
A) Very Small B) Extremely Large C) Microscopic D) Medium to Large
A) Bumpy B) Sticky C) Rough D) Smooth
A) A mottled appearance B) Stripes C) A light pink hue D) A deep, almost maroon color
A) Color intensity B) Nutritional Value C) Size D) Shape
A) White Kidney Bean B) Giant Kidney Bean C) Light Red Kidney Bean D) Dark Red Kidney Bean
A) Lima Bean B) Cranberry Bean C) Pinto Bean D) Navy Bean
A) Only if perfectly round B) Yes, always C) No D) Only if very small
A) Lemonade B) Chili C) Peanut Butter D) Mashed Potatoes
A) Chlorophyll B) Carotenoids C) Melanin D) Anthocyanins
A) Smell B) Shape C) Color D) Size
A) Iceland B) Myanmar C) Brazil D) India
A) Soak them B) Grind them into flour C) Fry them D) Microwave them
A) To remove toxins B) To make them easier to digest C) To soften the bean D) To improve taste
A) Cyanide B) Phytohaemagglutinin C) Oxalic acid D) Solanine
A) Bright red color and spicy flavor B) Green color and bitter flavor C) Black color and earthy flavor D) Creamy white color and mild flavor
A) Family B) Species C) Genus D) Cultivar
A) Lima Bean B) Pinto Bean C) Navy Bean D) Cannellini Bean
A) Vicia faba B) Phaseolus vulgaris C) Glycine max D) Cicer arietinum
A) Only if cooked in a specific way B) Yes C) Only if organic D) No
A) Low B) About Average C) High D) Nonexistent
A) Cold climate B) Desert climate C) Polar climate D) Warm climate
A) Sandy soil B) Waterlogged soil C) Rocky soil D) Well-drained soil
A) Apple scab B) Bean common mosaic virus C) Citrus canker D) Potato blight
A) Protein source B) Coloring agent C) Thickening agent D) Sweetener
A) Chili peppers B) Whipped cream C) Maple syrup D) Peanut butter
A) Microwaving for 2 minutes B) Steaming for 5 minutes C) Boiling for at least 10 minutes D) Soaking in cold water only
A) Dried B) Frozen C) Canned D) Pickled
A) Dull color and wrinkled skin B) Bright color and unwrinkled skin C) Strong aroma D) Soft texture |