How to Identify and Classify Haricots Verts - Quiz
  • 1. What is the English translation of 'Haricots Verts'?
A) String Beans
B) Green Beans
C) Lima Beans
D) Kidney Beans
  • 2. Haricots Verts are typically thinner than which type of bean?
A) Edamame
B) Regular Green Beans
C) Fava Beans
D) Wax Beans
  • 3. Which characteristic best defines the texture of properly cooked Haricots Verts?
A) Overcooked
B) Tender-crisp
C) Raw
D) Mushy
  • 4. What is the ideal length for Haricots Verts?
A) 6-8 inches
B) 1-2 inches
C) 9-12 inches
D) 4-5 inches
  • 5. What is the typical color of Haricots Verts?
A) Purple
B) Yellow
C) Brown
D) Bright Green
  • 6. Compared to regular green beans, Haricots Verts are generally...
A) Less flavorful
B) Hardier
C) Cheaper
D) More delicate
  • 7. Which of these qualities indicates that Haricots Verts are fresh?
A) Firm and snappy
B) Discolored and bruised
C) Dry and brittle
D) Wilted and soft
  • 8. What is a key difference between Haricots Verts and string beans?
A) Different flavor
B) More strings
C) Stringless variety
D) Different color
  • 9. Which bean is NOT typically considered a close substitute for Haricots Verts?
A) Italian Green Beans
B) Regular Green Beans (trimmed)
C) Wax Beans
D) Pinto Beans
  • 10. What is the most common cooking method for Haricots Verts to retain their crispness?
A) Boiling
B) Frying
C) Stewing
D) Blanching
  • 11. The French term 'Haricots Verts' directly translates to 'beans' and what color?
A) Yellow
B) Red
C) White
D) Green
  • 12. What is the main distinguishing factor when visually identifying Haricots Verts?
A) Slender shape
B) Yellow color
C) Rough texture
D) Large size
  • 13. What is a common culinary use for Haricots Verts?
A) Salads
B) Chili
C) Baked beans
D) Refried beans
  • 14. If Haricots Verts are overcooked, what is a likely outcome?
A) Enhanced crispness
B) Loss of vibrant color
C) Stronger flavor
D) Increased sweetness
  • 15. What soil type is best for growing Haricots Verts?
A) Waterlogged
B) Well-drained
C) Clay
D) Sandy
  • 16. What nutrient are Haricots Verts a good source of?
A) Vitamin C
B) Vitamin A
C) Vitamin K
D) Vitamin D
  • 17. When purchasing Haricots Verts, what should you avoid?
A) Beans with blemishes
B) Beans of uniform size
C) Beans sold in bulk
D) Beans with slight curves
  • 18. Which country is most closely associated with Haricots Verts?
A) Italy
B) Spain
C) Greece
D) France
  • 19. What is a common seasoning used with Haricots Verts?
A) Nutmeg
B) Almonds
C) Ginger
D) Cinnamon
  • 20. How should Haricots Verts be stored to maximize their freshness?
A) In the freezer without blanching
B) On the counter at room temperature
C) Refrigerated in a bag
D) In direct sunlight
  • 21. Why are Haricots Verts often trimmed before cooking?
A) To shorten their length
B) To remove tough ends
C) To improve their color
D) To remove seeds
  • 22. What cooking method is LEAST suitable for maintaining the crisp texture of Haricots Verts?
A) Grilling
B) Sautéing
C) Braising
D) Steaming
  • 23. What is a potential indication of Haricots Verts being past their prime?
A) Becoming limp
B) Becoming more crisp
C) Becoming more firm
D) Becoming more vibrant in color
  • 24. Which texture profile indicates optimal freshness and doneness?
A) Slightly hard
B) Completely soft
C) Extremely crunchy
D) Firm but not hard
  • 25. What is the best practice to preserve the bright green color during cooking?
A) Covering the pot while cooking
B) Cooking for a long time
C) Shocking in ice water
D) Adding baking soda to cooking water
  • 26. Besides taste and texture, how do haricots verts contribute to a dish?
A) Sweetness
B) Visual appeal
C) Thickening agent
D) Preservative
  • 27. What is a classic French dish that features Haricots Verts?
A) Crème brûlée
B) Ratatouille
C) Boeuf Bourguignon
D) Salad Niçoise
  • 28. How do Haricots Verts differ from regular green beans in terms of preparation effort?
A) Require more cooking time
B) Require more peeling
C) Require more soaking
D) Require less trimming
  • 29. What part of the Haricot Vert plant are we eating?
A) The root
B) The stem
C) The leaves
D) The pod and the seeds
  • 30. Which is the correct plural of Haricot Vert?
A) Haricot Verts'
B) Haricots Verts
C) Haricot Vertses
D) Haricots Vert
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