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