A) Green B) Purple C) Brown D) Yellow
A) Proper Watering B) Freshness C) Lack of Sunlight D) Overmaturity
A) 1-1.5 inches B) 0.5-0.75 inches C) 2-2.5 inches D) 3-3.5 inches
A) Solanaceae B) Rosaceae C) Brassica D) Fabaceae
A) Genetic variation B) Nutrient deficiency C) Proper storage D) Ideal growing conditions
A) Soft B) Firm C) Leathery D) Mushy
A) Bulb B) Stalk C) Head D) Root
A) Irregular B) Oval C) Round D) Elongated
A) Fungal infection B) Insect droppings C) Overwatering D) Natural pigmentation
A) Leaves B) Roots C) Stem D) Flowers
A) Round shape B) Cross-shaped petals C) Large leaves D) Earthy flavor
A) Spring B) Winter C) Summer D) Fall
A) Different levels of firmness B) Varying shapes and sizes C) Consistent size and color D) Identical leaf patterns
A) Freeze immediately B) Soak in water C) Refrigerate unwashed in a bag D) Leave at room temperature
A) Sweetens the flavor B) Makes it more acidic C) Makes it bitter D) Has no effect
A) Better texture and flavor B) Cheaper to produce C) Easier to grow D) Higher nutritional value
A) Clubroot B) Black rot C) Anthracnose D) Downy mildew
A) The bud at the very top B) A damaged bud C) The bud closest to the ground D) Any bud showing flower
A) Anthocyanins B) Carotenoids C) Lycopene D) Glucosinolates
A) Sprout discoloration B) Premature sprout formation C) Late sprout development D) Sprout splitting
A) Bottom of the stalk B) Middle of the stalk C) Leaves first D) Top of the stalk
A) Vitamin D B) Vitamin A C) Vitamin B12 D) Vitamin C
A) 4.5-5.5 B) 6.5-7.5 C) 8.0-9.0 D) 5.0-6.0
A) Root growth B) Premature flowering C) Sprout formation D) Leaf expansion
A) Visual inspection B) Piercing with a fork C) Smelling for aroma D) Tasting before cooking
A) 120-140 days B) 80-100 days C) 50-60 days D) 30-40 days
A) Protecting from pests B) Pruning leaves C) Watering frequently D) Applying fertilizer
A) They become sweeter B) They retain their crunch C) They become less bitter D) They become mushy
A) Sandy soil B) Well-drained, fertile soil C) Poor soil D) Clay soil |