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