A) Stem length B) Root depth C) Skin color D) Leaf shape
A) French fries B) Potato salad C) Mashed potatoes D) Baked potatoes
A) Red B) Russet C) Fingerling D) New
A) Fluffy B) Waxy C) Creamy D) Dense
A) Yukon Gold B) Purple C) Red D) Russet
A) Irregular B) Elongated C) Round D) Oval
A) Earthy flavor B) High starch content C) Dry texture D) Buttery flavor
A) Late in the season B) Early in the season C) Mid-season D) After the first frost
A) Yellow B) Purple C) White D) Red
A) Grilling B) Steaming C) Boiling D) Baking
A) Russet B) Yukon Gold C) Fingerling D) Red
A) Buds B) Spots C) Seeds D) Roots
A) Increases starch B) Heals skin C) Changes color D) Adds flavor
A) Refrigerator B) Warm, sunny place C) Freezer D) Cool, dark place
A) Mercury B) Cyanide C) Arsenic D) Solanine
A) Fingerling Potato B) Sweet Potato C) Red Potato D) Russet Potato
A) Low starch content B) Low fiber content C) High sugar content D) High water content
A) French fries B) Mashed potatoes C) Baked potatoes D) Roasted potatoes
A) Warm temperature B) Lack of light C) Cold temperature D) Excessive moisture
A) Yukon Gold B) New C) Red D) Russet
A) Allium cepa B) Daucus carota C) Solanum tuberosum D) Brassica oleracea
A) China B) India C) United States D) Russia
A) Vitamin E B) Vitamin C C) Vitamin D D) Vitamin A
A) Russet B) White C) Yellow D) Red
A) Wash them B) Cure them C) Cut them into pieces D) Wrap them in plastic
A) Skin thickness B) Size C) Flavor D) Starch content
A) Increases it B) Changes it into a different compound C) Reduces it D) Has no effect |