How to Identify and Classify Pinto Beans - Exam
A) Solid white color B) Mottled coloration C) Solid black color D) Striped pattern
A) Fruit B) Grain C) Vegetable D) Legume
A) Glycine max B) Phaseolus vulgaris C) Lens culinaris D) Vigna unguiculata
A) 1 - 1.25 inches B) 0.25 - 0.5 inches C) 0.5 - 0.75 inches D) 0.75 - 1 inch
A) Red B) Black C) Light beige or cream D) Dark brown
A) Dried and cooked B) Used for oil extraction C) Used as animal feed only D) Eaten raw
A) Pho B) Refried beans C) Pasta Carbonara D) Sushi
A) Soft and creamy B) Rubbery C) Gummy D) Hard and crunchy
A) Vitamin C B) Protein C) Omega-3 fatty acids D) Vitamin D
A) Desert B) Arctic C) Temperate D) Tropical
A) Hawaii B) Florida C) North Dakota D) Maine
A) Late summer/early fall B) Spring C) Winter D) Year-round
A) It disappears completely B) It fades C) It becomes more vibrant D) It changes color
A) In direct sunlight B) In a humid environment C) In the refrigerator D) In a cool, dry place
A) Bush bean B) Tree C) Shrub D) Vine
A) Indefinitely B) 1-2 years C) 6 months D) 1-2 months
A) Roasting B) Baking C) Freezing D) Soaking
A) Makes them less nutritious B) Changes their color C) Increases the price D) Reduces cooking time
A) Repel insects B) Cause plant diseases C) Deplete soil nutrients D) Convert atmospheric nitrogen into usable forms
A) Cotyledon B) Endosperm C) Testa D) Hilum
A) Grasshoppers B) Earthworms C) Ladybugs D) Bean beetles
A) Powdery mildew B) Apple scab C) Tomato blight D) Bean rust
A) To attract more pests B) To make the beans taste different C) To decrease yield D) To improve soil health
A) A type of disease B) Scar from where it was attached to the pod C) The growing point of the bean D) A colorful stripe
A) Boiling for a long time B) Steaming C) Microwaving D) Frying
A) Nutrient content B) Color and shape C) Plant type D) Cooking time
A) Sweet and fruity B) Bitter and sour C) Spicy and tangy D) Earthy and nutty
A) Dry beans B) Lima beans C) Snap beans D) Green beans
A) Soil depletion B) Nitrogen fixation C) Heavy pesticide use D) High water consumption
A) Provides sweetness B) Determines color C) Regulates water balance D) Creates mottling pattern |
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