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