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