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