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