A) Positive identification of each mushroom before consumption. B) Cooking mushrooms thoroughly guarantees they are safe. C) Always eat a small amount of each mushroom first. D) Forage alone to avoid competition.
A) Color alone. B) Stem features. C) Spore print. D) Cap shape.
A) The smell of the mushroom. B) A photograph of the mushroom. C) The mushroom's DNA signature. D) A pattern created by mushroom spores on a surface.
A) They are more likely to be infested with insects. B) It is illegal to forage near roads. C) They are more likely to be poisonous. D) They may be contaminated with pollutants from vehicles.
A) Do not eat it. B) Cook it for a longer period of time. C) Post a picture online for identification. D) Give it to someone else to identify.
A) A book or resource that helps identify mushrooms. B) A type of mushroom that is easy to identify. C) A list of poisonous mushrooms. D) A person who leads mushroom foraging tours.
A) A sealed container. B) A metal bucket. C) A basket or mesh bag. D) A plastic bag.
A) It keeps the mushrooms dry. B) It prevents the mushrooms from being crushed. C) It is easier to carry. D) It allows spores to disperse, aiding mushroom propagation.
A) A symbiotic relationship between a fungus and plant roots. B) A poisonous mushroom species. C) A mushroom that grows in clusters. D) The study of mushrooms.
A) Wash them with soap and water. B) Soak them in water for several hours. C) Gently brush off dirt and debris. D) Peel off the outer layer of the cap.
A) They have a bad taste. B) They are difficult to cook. C) Poisonous mushrooms can resemble edible ones. D) They attract insects.
A) Eat it raw to experience its full flavor. B) Eat a small portion and wait 24 hours for any adverse reactions. C) Share it with others to see if they have a reaction. D) Eat a large portion to test your tolerance.
A) Inform someone of your plans and location. B) Bring a weapon for protection. C) Wear bright clothing to attract animals. D) Do not bring a phone in case you get lost.
A) The root system of the mushroom. B) The stalk of the mushroom. C) The spore-bearing structures under the cap. D) The cap of the mushroom.
A) Because they are too small to eat. B) To avoid attracting animals. C) To hide them from other foragers. D) To allow them to reproduce and maintain the population.
A) Primary producers of energy. B) Invasive species that harm plants. C) Decomposers, nutrient cyclers, and symbiotic partners. D) Top predators in the food chain.
A) Hot and dry conditions. B) Cold and snowy conditions. C) Moist and humid conditions. D) Windy and sunny conditions.
A) Wait to see if the symptoms subside. B) Try to induce vomiting. C) Seek immediate medical attention. D) Drink plenty of water.
A) Botany. B) Mycology. C) Ecology. D) Zoology.
A) Morchella esculenta (Morel). B) Cantharellus cibarius (Chanterelle). C) Boletus edulis (Porcini). D) Amanita phalloides (Death Cap).
A) To absorb nutrients from the soil. B) To attract insects. C) To protect the gills and spores. D) To provide support for the stem.
A) Stem. B) Mycelium. C) Gills. D) Rhizome.
A) Smooth cap. B) Growing on dung. C) Bright red color. D) Pitted or honeycomb-like cap.
A) An immature morel. B) A morel that grows in a different habitat. C) A poisonous mushroom that resembles a true morel. D) A morel that has been contaminated.
A) Mycorrhizal. B) Saprophytic. C) Parasitic. D) Endemic.
A) A layer of protective coating on the cap. B) A ring around the stem. C) A type of gill attachment. D) A remnant of the universal veil at the base of the stem.
A) To prevent damage to the mushroom. B) To minimize disturbance to the mycelium. C) To avoid spreading spores. D) To make it easier to carry.
A) A measurement of size. B) The point where the gills attach. C) The base of the mushroom. D) The ring of tissue left from the partial veil.
A) Association with trees, often oak or conifer. B) Open fields. C) Dung. D) Aquatic environments.
A) It changes color when exposed to air. B) It emits light. C) It has a strong odor. D) It is highly poisonous. |