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