How to Identify and Classify Capsicums - Exam
A) Piper B) Lycopersicon C) Capsicum D) Solanum
A) Root depth B) Leaf shape C) Flower color only D) Fruit morphology
A) Capsicum chinense B) Capsicum annuum C) Capsicum baccatum D) Capsicum frutescens
A) Capsaicin B) Capsanthin C) Lycopene D) Anthocyanin
A) Color of chili peppers B) Size of chili peppers C) Pungency of chili peppers D) Weight of chili peppers
A) Jalapeño B) Scotch Bonnet C) Habanero D) Aji Amarillo
A) Capsicum baccatum B) Capsicum annuum C) Capsicum frutescens D) Capsicum chinense
A) Capsicum frutescens B) Capsicum baccatum C) Capsicum chinense D) Capsicum annuum
A) Capsicum annuum B) Capsicum frutescens C) Capsicum chinense D) Capsicum baccatum
A) Fruit shape B) Heat level C) Soil pH D) Plant size
A) Skin B) Stem C) Seeds D) Placenta
A) Capsicum annuum B) Capsicum chinense C) Capsicum pubescens D) Capsicum frutescens
A) 1,000-2,500 SHU B) 2,000,000+ SHU C) 50,000-100,000 SHU D) 0 SHU
A) 2,000,000+ SHU B) 0 SHU C) 100,000 - 350,000 SHU D) 1,000-2,500 SHU
A) Habanero B) Chipotle C) Serrano D) Bell Pepper
A) Cooking at high temperatures B) Removing the seeds and placenta C) Adding salt D) Adding more chili powder
A) Rhizomatous B) Prostrate C) Decumbent D) Erect
A) Pome B) Drupe C) Hesperidium D) Berry
A) Anaheim B) Poblano C) Bird's Eye Chili D) Banana Pepper
A) Orange B) Red C) Green D) Yellow
A) Jalapeno B) Cayenne C) Bell Pepper D) Pimiento
A) Europe B) Africa C) South America D) Asia
A) Pollination using only insects B) Pollination without seeds C) Pollination between different plants D) Pollination within the same flower
A) Isolate plants B) Add fertilizer C) Plant in the shade D) Water more frequently
A) The level of perceived heat B) The acidity of the fruit C) The size of the fruit D) The sweetness of the fruit
A) By fruit shape B) By Scoville Heat Units (SHU) C) By species D) By market price
A) Root depth B) Anther color C) Leaf size D) Stem thickness
A) Lycopene B) Beta-carotene C) Capsaicin D) Capsanthin |
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