A) Blue B) Red C) Purple D) Pink
A) Sunlight exposure B) Watering frequency C) Soil pH D) Seed variety only
A) Xanthophylls B) Carotenoids C) Chlorophyll D) Anthocyanins
A) Flat B) Oblong C) Pointed D) Round
A) Fuzzy B) Rough C) Waxy D) Velvety
A) Root B) Flower C) Terminal bud D) Stem
A) 2-4 inches B) 6-8 inches C) 10-12 inches D) 14-16 inches
A) Darker B) Lighter C) Irrelevant D) The same color
A) Solanaceae B) Asteraceae C) Fabaceae D) Brassicaceae
A) Stalk B) Corm C) Bulb D) Head
A) Tropical Season B) Warm Season C) Cool Season D) Arid Season
A) Savoy King B) Red Acre C) Napa Queen D) Green Globe
A) Larger head size B) Smaller head size C) Darker color D) Longer storage life
A) Brightness of color B) Firmness of the head C) Size of the leaves D) Smell of the cabbage
A) Premature flowering B) Root rot C) Head splitting D) Leaf discoloration
A) Pantry B) Refrigerated C) Frozen D) Room temperature
A) Spotted B) Solid C) Layered D) Hollow
A) Vitamin A B) Vitamin C C) Vitamin D D) Vitamin B12
A) Bland B) Slightly peppery C) Sweet D) Bitter
A) Color of the cabbage B) Size of the head C) Time of year D) Cooking method
A) 8.5-9.5 B) 7.5-8.5 C) 6.0-7.0 D) 4.0-5.0
A) Clay B) Well-drained C) Rocky D) Sandy
A) More blue B) No effect C) More red D) More green
A) More blue B) More green C) No effect D) More red
A) Spider mites B) Cabbage worms C) Aphids D) Grasshoppers
A) Rust B) Black spot C) Powdery mildew D) Clubroot
A) 6-12 inches B) 18-24 inches C) 30-36 inches D) 4-6 inches
A) Potatoes B) Tomatoes C) Corn D) Dill
A) Early morning B) Midday C) Evening D) Late afternoon
A) Briefly cooking in boiling water B) Covering with soil C) Exposing to sunlight D) Freezing without cooking |