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