A) May 1, 2006 B) May 1, 2007 C) May 1, 2005 D) May 1, 2008
A) Popcorn B) Roasted peanuts C) Boiled peanuts D) Potato chips
A) Kenya and Ethiopia B) Egypt and Morocco C) Sudan and Libya D) Ghana and Nigeria
A) Chickpea B) Bambara groundnut C) Soybean D) Lentil
A) 16th century B) 18th century C) 15th century D) 17th century
A) Black pepper B) Cloves C) Star anise D) Cinnamon
A) Lạc luộc B) Tǔdòu C) Kacang rebus D) Đậu phọng luộc
A) In convenience stores B) By itinerant hawkers C) In vending machines D) In high-end restaurants
A) Kacang rebus B) Tǔdòu C) Lạc luộc D) Đậu phọng luộc
A) Rice wine B) Coffee C) Tea D) Beer
A) Salt and vinegar B) Honey and ginger C) Chili oil and garlic D) Dark soy sauce and Five spice
A) Cape Town B) Durban C) Pretoria D) Johannesburg
A) Hundreds of years B) Thousands of years C) Decades D) Fifty years
A) John Smith B) Christopher Columbus C) Mark Sanford D) Edward Long
A) South America B) Asia C) Africa D) North America
A) Ten times B) Four times C) Two times D) Equal amount
A) It denatures them B) It strengthens them C) It has no effect D) It multiplies them
A) Some patients were able to start eating raw peanuts B) The patients had severe reactions C) All patients were cured D) None of the patients could eat raw peanuts
A) The temperature of the boiling water B) The process draws them from the shells C) The addition of star anise D) The type of salt used
A) Rehydrated B) Roasted C) Shelled D) Deep fried
A) One hour B) Thirty minutes C) One week D) Overnight
A) Very heavily salted water B) Lightly salted water C) Distilled water D) Unsalted water
A) Microwave B) Toaster C) Propane burner D) Air fryer
A) Ham hocks B) Cinnamon C) Honey D) Chocolate
A) Pops B) Seeds C) Shells D) Kernels
A) They can become slimy or moldy B) They improve in flavor C) They become crunchier D) They turn into green peanuts
A) In a microwave or boiling water B) Under a heat lamp C) In an oven at high heat D) In a toaster
A) Hardware stores B) Farmers markets C) Only from private farms D) Online stores only
A) Cooked until the shells disappear B) Cooked for a shorter time so they are less soft C) Cooked until they dissolve D) Cooked until they are crunchy
A) Runner B) Valencia-hybrid C) Valencia D) Spanish
A) Tubers B) Legumes C) Grains D) Tree nuts
A) Dehydration B) Freezing C) Refrigeration D) Roasting
A) Boil-n-nuts B) Ground nuts C) Southern gems D) Goober peas
A) Morton's B) McCormick's C) Zatarain's D) Lawry's
A) 1899 B) 1925 C) 1905 D) 1850
A) Andrew F. Smith B) George Washington Carver C) James Beard D) Almeda Lambert
A) Freshly harvested and green B) Fully mature and roasted C) Full size but not fully dried D) Dried and processed for butter
A) New England culture B) Southern culture C) West African culture D) Midwestern culture
A) Spanish-type B) Runner-type C) Bolivian-type D) Virginia-type |