A) Covered in thorns B) Round, bulbous shape C) Bright red color D) Long, slender pods
A) Brown B) Purple C) Green D) Yellow
A) Rough and bumpy B) Smooth and firm C) Soft and mushy D) Slimy and slippery
A) Insect infestation B) Ideal ripeness C) Over-maturity D) Lack of nutrients
A) Rubbery and resistant B) Crisp and clean C) Dull and muted D) No snap at all
A) String beans B) Lima beans C) Snap peas D) Edamame
A) Brassica B) Cucurbit C) Legume D) Nightshade
A) 4-7 inches B) 10-12 inches C) 20-24 inches D) 1-2 inches
A) Romano Bean B) Butter Bean C) Kentucky Wonder D) Haricots Verts
A) Flowering time B) Growth habit C) Seed size D) Pod color
A) Soybean B) Pole bean C) Bush bean D) Fava bean
A) Blue Lake Pole B) Kentucky Wonder C) Scarlet Runner D) Provider
A) Age and toughness B) Water content C) Freshness and tenderness D) Nutrient richness
A) Steamed B) Raw with the pod C) Roasted D) Sauteed
A) Texture B) Pod shape C) Root structure D) Pod color
A) Firm texture B) Dark spots C) Uniform green color D) Smooth skin
A) In a paper bag in a warm place B) At room temperature C) In direct sunlight D) Refrigerated
A) To prevent the bean from sprouting B) To improve texture C) To enhance flavor D) To remove pesticides
A) Low B) Zero C) High D) Variable
A) Round bean B) Flat bean C) Spotted bean D) Dotted bean
A) Long size B) Crisp Snap C) Bright green D) Bulging seeds
A) Sun drying B) Air drying C) Brief boiling D) Deep frying
A) Require lots of water B) Fix nitrogen C) Deplete nitrogen D) Introduce acidity
A) Brown B) White C) Green D) Black
A) Bright Color B) Rapid Growth C) Large Pods D) Stunted Growth
A) The leaves B) The pod C) The root D) The stem
A) Iron B) Vitamin B12 C) Calcium D) Vitamin K
A) Late Spring/Early Summer B) Winter C) Early Spring D) Late Fall
A) It's fresh B) It's a new variety C) It's old D) It's not safe |