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