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