A) Poaceae B) Fabaceae C) Musaceae D) Solanaceae
A) Apples B) Oranges C) Pears D) Bananas
A) Pickled B) Raw C) Cooked D) Dried
A) Glucose B) Sucrose C) Fructose D) Starch
A) Arctic regions B) Desert regions C) Temperate regions D) Tropical regions
A) Black or very dark brown B) Yellow C) Green D) Red
A) Juicy and tangy B) Soft and sweet C) Mushy and sour D) Starchy and hard
A) Steaming (for raw consumption) B) Frying C) Boiling (for raw consumption) D) Microwaving (for raw consumption)
A) Larger and tougher B) Smaller and softer C) Sweeter and less starchy D) More colorful
A) Calcium B) Vitamin A C) Potassium D) Vitamin C
A) Yellow plantain B) Red plantain C) Green plantain D) Black plantain
A) Rotten B) Ripe C) Overripe D) Unripe
A) Leaves B) Roots C) Fruit D) Stem
A) Arctic B) Temperate C) Tropical D) Desert
A) Sweet B) Sour C) Savory D) Bitter
A) Asia B) Europe C) Australia D) Africa
A) Tostones B) Mofongo C) Alcapurrias D) Maduros
A) Mofongo B) Alcapurrias C) Maduros D) Tostones
A) A medicinal herb B) A rare delicacy C) A source of processed sugar D) A staple carbohydrate source
A) Sugar content B) Fiber content C) Water 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) Flaxseed oil B) Vegetable oil C) Olive oil D) Sesame oil
A) Shorter B) Indefinite C) About the same D) Longer
A) Yellowing leaves B) Dark green stems C) Increased fruit production D) Bright pink flowers
A) Ladybugs B) Nematodes C) Butterflies D) Earthworms
A) Soaking in saltwater B) Freezing C) Baking D) Adding sugar
A) Wrapping food B) Creating dyes C) Building houses D) Making tea
A) To increase nutritional value B) To achieve the desired taste and texture C) To prevent spoilage D) To extend the shelf life |