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