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