A) Purple skin.
B) Stringy roots.
C) Lack of a fully developed bulb.
D) Strong odor.

A) Both the green leaves and white base.
B) Only the white base.
C) Only the roots.
D) Only the green leaves.

A) Brown.
B) Purple.
C) Yellow.
D) Green.

A) White or pale green and slightly bulbous.
B) Dark brown and very large.
C) Bright red and completely round.
D) Yellow and flat.

A) Firm and crisp.
B) Soft and wilted.
C) Slimy and sticky.
D) Woody and tough.

A) Mild onion flavor.
B) Very strong and pungent.
C) Bitter and spicy.
D) Sweet and fruity.

A) Leek.
B) Garlic.
C) Shallot.
D) Green onion.

A) In bunches.
B) In sealed plastic containers.
C) By the pound (loose).
D) Individually wrapped.

A) At room temperature in direct sunlight.
B) In a paper bag on the counter.
C) Refrigerated in a plastic bag or container.
D) Frozen without any preparation.

A) Arid and dry.
B) Tropical.
C) Hot and humid.
D) Cool.

A) Only after the bulb has fully developed.
B) When they reach a desired size, regardless of bulb formation.
C) Only during the winter months.
D) Only after the leaves turn yellow.

A) Solanum lycopersicum.
B) Brassica oleracea.
C) Allium cepa.
D) Spinacia oleracea.

A) Ingredient in stir-fries.
B) Flavoring for dips and sauces.
C) Garnish on soups and salads.
D) Main ingredient in a caramelized onion soup.

A) Scallions are only white.
B) Leeks have completely round leaves.
C) Scallions are much smaller in diameter.
D) Leeks have a more intense onion flavor.

A) Flat and broad.
B) Hollow and cylindrical.
C) Thick and fleshy.
D) Spiky and sharp.

A) A young onion that has started to bulb.
B) A shallot.
C) A true scallion variety.
D) A type of garlic.

A) Makes them easier to digest.
B) Makes them more visually appealing only.
C) Increases surface area for more flavor release.
D) Prevents them from browning.

A) Vitamin K.
B) Significant source of cholesterol.
C) High in saturated fat.
D) Very high in protein.

A) As a substitute for rice.
B) As a thickening agent in sauces.
C) As the main ingredient in noodles.
D) As a flavoring and garnish.

A) The green leaves.
B) The white base.
C) The entire scallion has equal flavor.
D) The roots.

A) They are essentially the same thing, terms are often used interchangeably.
B) Bunching onions are always red, scallions are always white.
C) Bunching onions have flat leaves, scallions have round leaves.
D) Bunching onions have a very strong bulb, scallions do not.

A) Sandy soil with poor drainage.
B) Well-draining soil.
C) Rocky soil.
D) Clay-heavy soil.

A) By dividing clumps.
B) By replanting the root end.
C) By planting the mature bulb.
D) From seed.

A) Very acidic (below 5.0).
B) Extremely alkaline (above 9.0).
C) Very alkaline (above 8.0).
D) Slightly acidic to neutral (6.0-7.0).

A) Slugs.
B) Onion thrips.
C) Aphids.
D) Grasshoppers.

A) They only grow during the spring season.
B) They are often harvested in the spring.
C) Their flavor is reminiscent of spring flowers.
D) They are always planted on the first day of spring.

A) Masking other flavors.
B) Adding sweetness.
C) Adding color and freshness.
D) Adding bulk and density.

A) The flavor becomes bitter.
B) The flavor becomes stronger.
C) The flavor becomes milder.
D) The flavor remains unchanged.

A) No, they only grow from seeds.
B) Only if they are a specific variety.
C) Yes, by placing the root end in water or soil.
D) Only if they are grown hydroponically.

A) Scallions have a more pronounced onion flavor and a white base.
B) Scallions are always purple.
C) Chives have hollow leaves, scallions do not.
D) Chives have a much stronger onion flavor.