A) Soil type B) Leaf color C) Corm shape and size D) Rootlet length
A) The root B) The leaf C) The underground stem D) The flower
A) Soft and mushy B) Slimy and watery C) Brittle and crumbly D) Firm and dense
A) Red B) Green C) Brown D) Blue
A) Only if the corm is immature B) Only if the skin is damaged C) Yes, it is a key identifier D) No, only skin color matters
A) Purple B) Orange C) White D) Pink
A) Disease presence B) Nutrient content C) Growth stages D) Water content
A) The sugar content B) The starch content C) The fiber content D) The level of calcium oxalate crystals
A) It increases the shelf life B) It causes a burning sensation C) It makes it sweeter D) It makes it easier to digest
A) Fermentation B) Eating raw C) Light steaming D) Extensive cooking
A) Solanum tuberosum B) Ipomoea batatas C) Colocasia esculenta D) Manihot esculenta
A) Round B) Heart-shaped C) Flat D) Elongated
A) 'Okinawan Purple' B) 'Yautia' C) 'Dasheen' D) 'Eddoe'
A) As a vegetable B) For medicinal purposes C) For animal feed D) For making poi
A) Cold and moist B) Cold and dry C) Hot and dry D) Warm and moist
A) Encourages faster growth B) Reduces acridity C) Prevents root rot D) Increases nutrient absorption
A) Aerial B) Fibrous C) Tuberous D) Taproot
A) The top of the taro used for planting B) The young leaves C) The mature corm D) The taro flower
A) The roots B) The flower C) The stem D) The leaves
A) Using cormels B) Using stem cuttings C) Using leaf cuttings D) Using seeds
A) Small side shoots on the corm B) The mature leaves C) The main root system D) The taro flower buds
A) Leaf size B) Soil composition C) Flower color D) Corm diameter
A) Vitamin D B) Calcium C) Iron D) Fiber
A) Yellowing leaves B) Bright green leaves C) New leaf growth D) Flowering
A) A traditional Hawaiian dish made from taro B) A taro harvesting tool C) A taro fertilizer D) A type of taro disease
A) Mashed Taro B) Cooked Rice C) Mashed Potato D) Mashed Sweet Potato
A) Smaller, more rounded corms B) Heart-shaped corms C) Flat, disc-shaped corms D) Large, elongated corms
A) Taro B) Potatoes C) Sweet Potatoes D) Yams
A) Refrigerating for several hours B) Boiling with baking soda C) Drying in the sun D) Soaking in salt water
A) Acridity level B) Flower size C) Leaf shape D) Rootlet number |