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