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