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