A) Solanaceae B) Fabaceae C) Musaceae D) Poaceae
A) Apples B) Bananas C) Oranges D) Pears
A) Dried B) Cooked C) Pickled D) Raw
A) Glucose B) Sucrose C) Fructose D) Starch
A) Tropical regions B) Temperate regions C) Desert regions D) Arctic regions
A) Yellow B) Black or very dark brown C) Green D) Red
A) Mushy and sour B) Starchy and hard C) Soft and sweet D) Juicy and tangy
A) Frying B) Boiling (for raw consumption) C) Steaming (for raw consumption) D) Microwaving (for raw consumption)
A) Larger and tougher B) More colorful C) Smaller and softer D) Sweeter and less starchy
A) Vitamin A B) Vitamin C C) Potassium D) Calcium
A) Red plantain B) Green plantain C) Black plantain D) Yellow plantain
A) Rotten B) Unripe C) Ripe D) Overripe
A) Leaves B) Fruit C) Stem D) Roots
A) Temperate B) Desert C) Arctic D) Tropical
A) Sour B) Savory C) Bitter D) Sweet
A) Asia B) Australia C) Europe D) Africa
A) Alcapurrias B) Tostones C) Maduros D) Mofongo
A) Alcapurrias B) Mofongo C) Tostones D) Maduros
A) A staple carbohydrate source B) A medicinal herb C) A source of processed sugar D) A rare delicacy
A) Sugar content B) Starch content C) Fiber content D) Water content
A) Banana species B) Apple species C) Potato species D) Orange species
A) North America B) Sub-Saharan Africa C) Central Asia D) Northern Europe
A) Ripens underwater B) Does not ripen C) Ripens only on the plant D) Ripens after harvesting
A) Olive oil B) Vegetable oil C) Flaxseed oil D) Sesame oil
A) Indefinite B) Longer C) Shorter D) About the same
A) Yellowing leaves B) Bright pink flowers C) Increased fruit production D) Dark green stems
A) Ladybugs B) Nematodes C) Earthworms D) Butterflies
A) Baking B) Freezing C) Soaking in saltwater D) Adding sugar
A) Creating dyes B) Wrapping food C) Making tea D) Building houses
A) To increase nutritional value B) To achieve the desired taste and texture C) To extend the shelf life D) To prevent spoilage |