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How to Identify and Classify Artichokes
  • 1. What is the primary visual indicator of a fresh artichoke?
A) Brown spots on leaves
B) Tightly closed leaves
C) A soft, spongy texture
D) Open, spreading leaves
  • 2. What does a slightly open artichoke suggest?
A) The artichoke needs more sunlight.
B) The artichoke is at peak freshness.
C) The artichoke is a different variety.
D) The artichoke is nearing the end of its freshness.
  • 3. What is the ideal stem length for a quality artichoke?
A) Less than 1 inch
B) No stem at all
C) 3-4 inches
D) 1-2 inches
  • 4. Why is stem length important?
A) Determines the cooking time.
B) Indicates recent harvesting and freshness.
C) Indicates the variety of artichoke.
D) Helps retain moisture.
  • 5. What characteristic indicates an older, less desirable artichoke?
A) Stem covered in soil
B) Bright green stem
C) Dry, splitting stem
D) Slightly moist stem
  • 6. What should be the texture of a fresh artichoke?
A) Light and airy
B) Soft and pliable
C) Hard and brittle
D) Firm and heavy
  • 7. What does a heavy artichoke signify?
A) High fiber content.
B) High sugar content.
C) High protein content.
D) High moisture content.
  • 8. What is a common characteristic of the 'Green Globe' variety?
A) Purple leaves
B) Spiny exterior
C) Elongated shape
D) Round shape
  • 9. The 'Violetta' artichoke is distinguished by its:
A) Bright green color
B) Small size
C) Lack of thorns
D) Purple hue
  • 10. Which artichoke is known for its elongated shape?
A) 'Green Globe'
B) 'Romanesco'
C) 'Violetta'
D) 'Chianti'
  • 11. What is a tell-tale sign that an artichoke is tough?
A) Overly large size
B) Light green color
C) Small size
D) Dark green color
  • 12. Why do artichokes sometimes have a slight brown discoloration?
A) Pest damage
B) Overwatering
C) Oxidation
D) Lack of sunlight
  • 13. What can be done to minimize browning?
A) Sprinkle with lemon juice
B) Soak in sugar water
C) Dry the artichoke completely
D) Refrigerate uncovered
  • 14. How should artichokes be stored?
A) In a dry pantry, wrapped in paper.
B) At room temperature, in direct sunlight.
C) In the refrigerator, in a plastic bag.
D) In the freezer, uncovered.
  • 15. What is the ideal temperature for storing artichokes?
A) 50-55°F
B) 32-36°F
C) 60-65°F
D) 40-45°F
  • 16. How long can artichokes typically be stored properly?
A) 1 month
B) 2-3 weeks
C) 1-2 days
D) 5-7 days
  • 17. What indicates the presence of frost damage?
A) Tightly closed leaves
B) Bright green leaves
C) Shiny leaves
D) Soft, mushy leaves
  • 18. Which part of the artichoke is the 'choke'?
A) The stem
B) The fuzzy center
C) The heart
D) The outer leaves
  • 19. When is the choke fully developed?
A) In all varieties
B) In young artichokes
C) In mature artichokes
D) Only in purple artichokes
  • 20. What makes the choke inedible?
A) Its high acidity
B) Its fibrous texture
C) Its high sugar content
D) Its bitter taste
  • 21. What is the edible portion of the artichoke leaf?
A) The entire leaf
B) The spiny tip
C) The stem attachment
D) The fleshy base
  • 22. What is the most prized part of the artichoke?
A) The stem
B) The heart
C) The outer leaves
D) The choke
  • 23. What flavor profile should a high-quality artichoke possess?
A) Overly sweet and fruity
B) Slightly nutty and vegetal
C) Highly acidic and sour
D) Extremely bitter and earthy
  • 24. What is the purpose of trimming the leaf tips?
A) To improve flavor.
B) To make the artichoke cook faster.
C) To enhance the artichoke's color.
D) To remove the thorns.
  • 25. What does it mean when an artichoke's leaves are splayed?
A) The artichoke is past its prime
B) The artichoke needs to be watered
C) The artichoke was grown in a warm climate
D) The artichoke is a unique variety
  • 26. What is an indicator of an artichoke that has been bruised?
A) Evenly brown coloration.
B) A strong floral scent.
C) Bright green firm spots.
D) Dark spots that are soft.
  • 27. When buying artichokes, what size is generally considered ideal?
A) Medium to large
B) Very small
C) Extremely large
D) Size does not matter.
  • 28. If an artichoke 'squeaks' when the leaves are rubbed together, what does this indicate?
A) The artichoke has been washed too much.
B) The artichoke is a rare variety.
C) The artichoke is fresh
D) The artichoke is old.
  • 29. The 'Romanesco' artichoke is often characterized by what shape?
A) Spherical
B) Conical
C) Elongated
D) Flat
  • 30. What pest may be present within the leaves of an artichoke?
A) Earthworms
B) Ladybugs
C) Aphids
D) Snails
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