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