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