A) Romaine B) Loose-leaf C) Butterhead D) Iceberg
A) Small, round leaves B) Frilly, red-tinged leaves C) Long, upright leaves D) Crinkled, loose leaves
A) Bitter, strong flavor B) Soft, buttery texture C) Crisp, watery texture D) Spicy, peppery flavor
A) It is always red in color B) Leaves are not formed into a head C) It has a very long shelf life D) It requires special growing conditions
A) Its oak-like flavor B) The shape of its leaves C) Its use in oak-barrel aging D) Its ability to grow near oak trees
A) Pale green B) Red C) Dark green D) Purple
A) Romaine B) Butterhead C) Iceberg D) Bibb
A) In the refrigerator, wrapped in a damp paper towel B) Uncovered, in a dry place C) In the freezer D) At room temperature, in direct sunlight
A) Root size B) Leaf shape and arrangement C) Seed color D) Smell
A) Radicchio B) Iceberg C) Butterhead D) Bibb
A) Yellowed leaves B) A strong odor C) Wilted leaves and a soft head D) Crisp leaves and a firm head
A) Red Leaf B) Boston C) Romaine D) Iceberg
A) Tough and fibrous B) Crisp and watery C) Soft and buttery D) Tender and delicate
A) Endive B) Bibb C) Iceberg D) Romaine
A) Oblong B) Round C) Triangular D) Flat
A) 60-70°F (15-21°C) B) 45-50°F (7-10°C) C) 32-40°F (0-4°C) D) Above 75°F (24°C)
A) 95-100% B) 70-80% C) 30-40% D) 50-60%
A) Frilly, broad leaves B) Small, dense leaves C) Long, tightly packed leaves D) Thin, almost transparent leaves
A) Iceberg Lettuce B) Boston Lettuce C) Bibb Lettuce D) Arugula
A) Soft B) Crispy C) Rubbery D) Thick
A) A miniature romaine type B) A compact, head-forming lettuce C) A large, loose-leaf variety D) A frilly, red-tinged lettuce
A) Overwatering B) Ethylene exposure C) Insect infestation D) Lack of sunlight
A) Thick, rib-like leaves B) Curly endive leaves C) Smooth, flat leaves D) Reddish-purple leaves
A) Iceberg B) Butterhead C) Radicchio D) Romaine |