A) Thick, woody stem B) Purple flowers C) Large, round bulb D) Long, slender green leaves
A) Both the green leaves and the white base B) Only the root C) Only the white base D) Only the green leaves
A) Scallions B) Shallots C) Leeks D) Chives
A) Very strong garlic flavor B) Sweet and fruity C) Extremely bitter D) Mild onion flavor
A) Bright green B) Brown C) Yellow D) Purple
A) Hard and woody B) Soft and mushy C) Slimy D) Crisp and firm
A) Garnish B) Ingredient in salads C) Ingredient in soups D) Main course roast
A) Powdered B) In bunches C) Individually D) In jars
A) Fruit B) Vegetable C) Herb D) Grain
A) Dried and stored in a jar B) Refrigerated in a plastic bag C) At room temperature in sunlight D) In the freezer
A) Crisp leaves B) Firm base C) Slimy texture D) Bright green color
A) They can be, depending on the region. B) No, they are completely different species. C) Only if they are organic. D) Yes, they are always the same.
A) Malus domestica B) Allium cepa C) Brassica oleracea D) Solanum lycopersicum
A) High in saturated fat B) Contains no nutrients C) Causes digestive problems D) Rich in vitamins
A) Tropical B) Arid C) Temperate D) Arctic
A) The entire white part B) Only the very tip of the root C) The root end and any damaged leaves D) The entire green part
A) Only in the spring B) Only in the winter C) Throughout the year D) Only in the fall
A) It is the immature bulb B) It is where the roots grow C) It is for storing water D) It is just for support
A) They are harvested before the bulb fully matures B) They are grown in different soil C) They are genetically modified to be milder D) They are a different species of onion
A) Throw them away immediately B) Use them to make tea C) Eat them D) Replant them to grow more green onions
A) Asian cuisine B) Mexican cuisine C) French cuisine D) Italian cuisine
A) Rinse under cold water B) Wash with soap C) Soak in hot water D) Microwave to kill bacteria
A) Ice cream B) Toast C) Soup D) Cake
A) A member of the Rose family B) A member of the Allium family C) A member of the Citrus family D) A member of the Sunflower family
A) By hand B) With a sharp knife on a cutting board C) With scissors D) In a blender
A) Ginger B) Chives C) Garlic D) Potatoes
A) Well-drained soil and full sun B) Dry soil and shade C) Clay soil and partial shade D) Sandy soil and full shade
A) Poor source of fiber. B) No fiber content. C) Good source of fiber. D) Toxic levels of fiber.
A) Freeze them B) Roast them C) Ferment them D) Boil them
A) Asia B) Australia C) South America D) Africa |