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