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