A) Bulb Color B) Smell Intensity C) Leaf Shape D) Root Length
A) Red Onion B) Shallot C) Sweet Onion D) Storage Onion
A) Pungency and color B) Sweetness and acidity C) Water content and texture D) Size and shape
A) Spanish Onion B) Yellow Onion C) White Onion D) Pearl Onion
A) Culinary garnish and flavoring B) Making onion powder C) Curing meats D) Long-term storage
A) Bright green leaves only B) Single, large bulb C) Grows in clusters D) Extremely pungent odor
A) Purple coloring throughout B) Extremely thin leaves C) Grows exclusively underground D) Edible stalk (no bulb)
A) Sweet Onion B) Red Onion C) White Onion D) Yellow Onion
A) Water content B) Size of the bulb C) Sweetness level D) Sharpness of flavor and odor
A) Soil composition B) Storage temperature C) Amount of water D) Exposure to sunlight
A) Purple B) Red C) White D) Yellow
A) Lower water content and higher pungency B) Higher sugar content and softer bulbs C) Larger size and thinner skins D) Higher water content and lower pungency
A) Only the white bulb B) Only the roots C) Both the green tops and the white bulb D) Only the green tops
A) Firmness B) Dry outer layers C) Smooth skin D) Soft spots
A) Flattened B) Elongated C) Pear-shaped D) Round
A) Mild and slightly sweet B) Extremely sweet and juicy C) Bitter and earthy D) Very pungent and sulfurous
A) Yellow B) Red C) White D) Purple
A) Harvested after the bulb fully matures B) Harvested before the bulb fully matures C) Extremely pungent D) Very sweet flavor
A) Only the dark green parts B) The whole leek C) The white and light green parts D) Only the root
A) In the refrigerator B) In a sealed plastic bag C) In a cool, dry, and dark place D) In direct sunlight
A) When long storage is required B) When raw consumption is desired C) When making onion rings D) When caramelizing onions
A) A shallot with extremely high pungency B) A shallot with a very mild flavor C) A shallot that grew as a single bulb instead of in a cluster D) A shallot that is grown underground
A) Yellow Onion B) Red Onion C) Sweet Onion D) White Onion
A) Spring onions are always milder in flavor B) Scallions have a more developed bulb than spring onions C) Scallions are harvested earlier than spring onions D) Spring onions have longer green tops than scallions
A) Sweetness B) Pungency C) Color D) Size
A) Brassica B) Solanaceae C) Allium D) Rosaceae |