A) Its loose, ruffled leaves B) Its reddish-purple color C) Its elongated shape D) Its tightly packed, spherical head
A) Red B) Pale green to white C) Yellow D) Dark green
A) Wilted and limp B) Soft and buttery C) Tough and fibrous D) Crisp and watery
A) Elongated and thin B) Very small C) Medium to large D) Extremely large
A) Dry goods aisle B) Refrigerated produce section C) Frozen foods section D) Canned goods aisle
A) Bitter and pungent B) Spicy and peppery C) Mild and slightly sweet D) Sour and tangy
A) Lower in vitamins and minerals B) About the same in nutritional value C) Higher in vitamins and minerals D) It has no nutritional value
A) Salads and sandwiches B) Baked dishes C) Soups and stews D) Jams and preserves
A) In direct sunlight B) In the refrigerator C) In the freezer D) At room temperature
A) It is the most flavorful part. B) It's typically cut out before using. C) It is completely edible and tender. D) It adds a spicy kick.
A) Flat and broad B) Curved, tightly packed C) Wilted and flimsy D) Pointed and jagged
A) Color of the roots B) Number of outer leaves C) Presence of flowers D) Firmness of the head
A) A strong, sweet smell B) Bright green color C) Slimy or brown spots D) Excessively crisp leaves
A) Spinacia oleracea B) Lactuca sativa C) Solanum lycopersicum D) Brassica oleracea
A) Its flavor is enhanced when cut B) It's too difficult to chop C) Its tight head holds its shape well D) It wilts easily
A) Waterlogged soil B) Sandy soil C) Well-drained soil D) Clay-rich soil
A) The head of tightly packed leaves B) The flowers C) The stem D) The root
A) Tropical climate B) Desert climate C) Hot, humid climate D) Cool climate
A) Nutritional content only B) Taste and smell C) Head shape and leaf texture D) Color and size
A) Same water content B) Higher water content C) Lower water content D) No water content
A) Yellowing outer leaves B) Light for its size C) Heavy for its size D) Soft to the touch
A) Contain the most nutrients B) Protect the inner leaves C) Are primarily for decoration D) Provide the most flavor
A) Introduces a bitter flavor B) Provides a crisp, refreshing crunch C) Adds a soft, creamy texture D) Has no impact on texture
A) Warm, wilted salads B) Spicy salads C) Simple, refreshing salads D) Hearty, protein-rich salads
A) 3-4 weeks B) 1-2 days C) Several months D) 1-2 weeks
A) Crisper B) Softer C) More flavorful D) Sweeter
A) Its delicate nature B) Its strong fragrance C) Its ability to withstand handling and transport D) Its short shelf life
A) Frying and dicing B) Rinsing and chopping C) Baking whole D) Boiling and mashing
A) High water content B) Spherical head C) Crisp texture D) High nutrient density
A) Spinach is more nutritious B) Neither has any nutritional value C) They are equally nutritious D) Iceberg is more nutritious |