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