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