A) Shape of the bean B) Color of the bloom C) Smell of the leaves D) Height of the plant
A) Square and blocky B) Round and spherical C) Flat and kidney-shaped D) Long and cylindrical
A) Bright red to purple B) White to creamy green C) Dark brown to black D) Orange to yellow
A) Striped pattern B) Extremely tough skin C) Sweet taste D) Small size
A) In pods B) Directly on the stem C) As a single fruit at the top D) Underground
A) Round and spiky B) Thick and woody C) Extremely fuzzy D) Flat and slightly curved
A) The bean's scar where it was attached to the pod. B) The pointed end of the bean. C) The outer skin of the bean. D) The vein running along the bean.
A) Creamier B) Drier C) Chewier D) Grainier
A) Smoking B) Sun-drying without shelling C) Freezing D) Burying in sand
A) Fried B) Boiled C) Steamed D) Raw
A) Phaseolus B) Vicia C) Glycine D) Pisum
A) Plant growth habit B) Bean size C) Soil pH D) Bean color
A) Shrub B) Grass C) Tree D) Bush or pole
A) More bitter B) Essentially the same C) More intense and earthy D) Sweeter and more delicate
A) A bean disease B) A type of fertilizer C) A method of planting D) A specific variety
A) Bean beetles B) Earthworms C) Ladybugs D) Butterflies
A) Arctic B) Warm C) Cold D) Temperate
A) Pinto bean B) Kidney bean C) Butterbean D) Soybean
A) Shelling beans B) Snap beans C) Fresh beans D) Dried beans
A) Leaves (sometimes in specific cuisines) B) Beans C) Roots D) Young pods
A) The pods are eaten along with the beans. B) The beans are cooked in their pods. C) The pods are opened to remove the beans. D) The beans are dried inside their pods.
A) Brand B) Origin C) Color D) Age and dryness
A) The taste of the bean B) The size of the bean C) Whether it requires staking D) The color of the flower
A) A genetically modified variety. B) A variety passed down through generations. C) A variety grown in a specific region. D) A disease-resistant variety.
A) Cooking at a lower temperature B) Soaking before cooking C) Adding salt to the soaking water D) Cooking them in an open pot
A) Toxicity B) Lack of flavor C) Indigestibility D) Allergy
A) Soup ingredient B) Making flour C) Side dish D) Stew ingredient
A) Roses B) Corn C) Sunflowers D) Cactus
A) When the pods are completely dry and brittle. B) When the pods are plump but not dry. C) When the flowers are still blooming. D) When the first frost hits.
A) Kills all bacteria B) Preserves color and nutrients C) Makes them easier to peel D) Adds flavor |