A) Smell of the leaves B) Height of the plant C) Shape of the bean D) Color of the bloom
A) Square and blocky B) Long and cylindrical C) Round and spherical D) Flat and kidney-shaped
A) Orange to yellow B) Dark brown to black C) White to creamy green D) Bright red to purple
A) Small size B) Striped pattern C) Extremely tough skin D) Sweet taste
A) In pods B) Directly on the stem C) Underground D) As a single fruit at the top
A) Round and spiky B) Flat and slightly curved C) Thick and woody D) Extremely fuzzy
A) The pointed end of the bean. B) The outer skin of the bean. C) The vein running along the bean. D) The bean's scar where it was attached to the pod.
A) Drier B) Grainier C) Chewier D) Creamier
A) Freezing B) Smoking C) Sun-drying without shelling D) Burying in sand
A) Boiled B) Steamed C) Raw D) Fried
A) Glycine B) Pisum C) Phaseolus D) Vicia
A) Bean color B) Plant growth habit C) Soil pH D) Bean size
A) Tree B) Shrub C) Grass D) Bush or pole
A) More bitter B) Sweeter and more delicate C) Essentially the same D) More intense and earthy
A) A bean disease B) A type of fertilizer C) A specific variety D) A method of planting
A) Ladybugs B) Bean beetles C) Earthworms D) Butterflies
A) Temperate B) Cold C) Arctic D) Warm
A) Pinto bean B) Soybean C) Kidney bean D) Butterbean
A) Fresh beans B) Snap beans C) Shelling beans D) Dried beans
A) Roots B) Young pods C) Beans D) Leaves (sometimes in specific cuisines)
A) The beans are cooked in their pods. B) The pods are eaten along with the beans. C) The pods are opened to remove the beans. D) The beans are dried inside their pods.
A) Origin B) Age and dryness C) Color D) Brand
A) Whether it requires staking B) The color of the flower C) The size of the bean D) The taste of the bean
A) A variety passed down through generations. B) A disease-resistant variety. C) A variety grown in a specific region. D) A genetically modified variety.
A) Cooking at a lower temperature B) Adding salt to the soaking water C) Soaking before cooking D) Cooking them in an open pot
A) Lack of flavor B) Toxicity C) Indigestibility D) Allergy
A) Side dish B) Making flour C) Soup ingredient D) Stew ingredient
A) Sunflowers B) Cactus C) Roses D) Corn
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) Makes them easier to peel C) Preserves color and nutrients D) Adds flavor |