A) Multiple small buds and florets B) Smooth, uniform stem C) A single large flower D) Absence of leaves
A) Poaceae (Grass family) B) Fabaceae (Legume family) C) Solanaceae (Nightshade family) D) Brassicaceae (Mustard family)
A) Pale green B) Deep green C) Yellowing D) Brown
A) Wilted B) Brittle C) Firm D) Slimey
A) Sweeter B) Less bitter C) Identical taste D) More bitter
A) Serrated B) Rounded C) Needle-like D) Smooth-edged
A) Small, tender leaves B) Yellow flowers opening C) Tight, closed buds D) Bright green color
A) Stalks, leaves, and buds B) Roots only C) Flowers only D) Seeds only
A) Broccoli Rabe B) Kohlrabi C) Brussels Sprouts D) Cauliflower
A) 1-2 inches B) Over 18 inches C) 6-8 inches D) 12-14 inches
A) Removes the bitterness B) Preserves color and texture C) Improves the flavor D) Eliminates all nutrients
A) Less than 1/2 inch B) Exactly 1 inch C) Over 3 inches D) 1-2 inches
A) Shady conditions B) Extreme heat C) Moderate rainfall D) Consistent cool temperatures
A) Eating raw B) Blanching C) Baking D) Boiling for a long time
A) Tender stem B) Small flower buds C) Thick and tough stem D) Bright green leaves
A) Solanum lycopersicum B) Lactuca sativa C) Spinacia oleracea D) Brassica rapa subsp. rapa
A) Stem thickening B) Premature flowering C) Leaf growth D) Root development
A) Vitamin K B) Vitamin B12 C) Vitamin D D) Vitamin A
A) Winter only B) Summer only C) Year-round D) Spring and fall
A) In direct sunlight B) In water at room temperature C) Refrigerated in a plastic bag D) At room temperature
A) Uniform green color B) Closed buds C) Holes in leaves or stems D) Firm texture
A) Absence of wilting B) Overly large leaves C) Slight yellowing D) Open flowers
A) Waterlogged soil B) Compacted clay soil C) Sandy soil D) Well-drained soil
A) Deep frying B) Pressure cooking C) Steaming D) Boiling for an extended period
A) Over-maturity B) Freshness and good flavor C) Spoilage D) Lack of nutrients
A) Small, clustered buds. B) Edible leaves attached to the stalk. C) Slightly bitter flavor. D) A large, single edible bulb.
A) Mold only affects the taste, not the safety. B) Mold can make the rapini unsafe to eat. C) Mold is easily washed off and doesn't pose a risk. D) Mold actually improves the flavor of rapini.
A) Vegetables that require cross-pollination. B) Vegetables that are only grown in cruciform shapes. C) A family of vegetables with cross-shaped flowers. D) Vegetables that are typically eaten raw.
A) Soak them in boiling water. B) Freeze them immediately. C) Leave them in direct sunlight for a day. D) Peel the outer layer of the stems.
A) Identical texture B) More coarse C) More tender D) Significantly tougher |