A) String Beans B) Lima Beans C) Kidney Beans D) Green Beans
A) Edamame B) Wax Beans C) Fava Beans D) Regular Green Beans
A) Overcooked B) Tender-crisp C) Mushy D) Raw
A) 1-2 inches B) 4-5 inches C) 9-12 inches D) 6-8 inches
A) Brown B) Bright Green C) Yellow D) Purple
A) Less flavorful B) More delicate C) Hardier D) Cheaper
A) Dry and brittle B) Wilted and soft C) Discolored and bruised D) Firm and snappy
A) Stringless variety B) More strings C) Different color D) Different flavor
A) Regular Green Beans (trimmed) B) Italian Green Beans C) Wax Beans D) Pinto Beans
A) Frying B) Blanching C) Stewing D) Boiling
A) White B) Yellow C) Red D) Green
A) Yellow color B) Rough texture C) Slender shape D) Large size
A) Salads B) Refried beans C) Chili D) Baked beans
A) Stronger flavor B) Enhanced crispness C) Increased sweetness D) Loss of vibrant color
A) Well-drained B) Sandy C) Waterlogged D) Clay
A) Vitamin K B) Vitamin A C) Vitamin D D) Vitamin C
A) Beans of uniform size B) Beans with blemishes C) Beans sold in bulk D) Beans with slight curves
A) France B) Greece C) Italy D) Spain
A) Nutmeg B) Almonds C) Cinnamon D) Ginger
A) In the freezer without blanching B) In direct sunlight C) On the counter at room temperature D) Refrigerated in a bag
A) To shorten their length B) To remove seeds C) To improve their color D) To remove tough ends
A) Grilling B) Braising C) Steaming D) Sautéing
A) Becoming more vibrant in color B) Becoming limp C) Becoming more firm D) Becoming more crisp
A) Firm but not hard B) Completely soft C) Extremely crunchy D) Slightly hard
A) Covering the pot while cooking B) Shocking in ice water C) Adding baking soda to cooking water D) Cooking for a long time
A) Sweetness B) Preservative C) Thickening agent D) Visual appeal
A) Salad Niçoise B) Crème brûlée C) Boeuf Bourguignon D) Ratatouille
A) Require more cooking time B) Require more peeling C) Require more soaking D) Require less trimming
A) The pod and the seeds B) The stem C) The leaves D) The root
A) Haricots Vert B) Haricot Vertses C) Haricot Verts' D) Haricots Verts |