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