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