A) Solanaceae B) Asteraceae C) Poaceae D) Brassicaceae
A) Kale B) Spinach C) Chinese cabbage D) Lettuce
A) Brassica oleracea B) Lactuca sativa C) Brassica rapa subsp. chinensis D) Spinacia oleracea
A) Long, needle-like leaves B) Reddish-purple leaves with thin stalks C) Frilly, light green leaves D) Dark green leaves with thick, white stalks
A) Green B) White C) Purple D) Yellow
A) White vegetable B) Crisp vegetable C) Round vegetable D) Green vegetable
A) Roma Bok Choy B) Shanghai Bok Choy C) Iceberg Bok Choy D) Boston Bok Choy
A) White B) Purple C) Yellow D) Light green
A) Bok Choy is round, Napa is long. B) Bok Choy is yellow, Napa is green. C) There is no difference. D) Bok Choy has distinct stalks, Napa is tightly headed.
A) In a spiral B) In a rosette formation C) On a single stem D) Randomly scattered
A) 3-4 feet B) 1-2 feet C) 2-3 inches D) 6-12 inches
A) There is no visual difference B) Mature Bok Choy has larger, tougher leaves C) Mature Bok Choy is brighter green D) Immature Bok Choy has whiter stalks
A) Dry, arid weather B) Hot, humid weather C) Cool weather D) Tropical weather
A) Bees B) Earthworms C) Aphids D) Ladybugs
A) Only the roots B) Only the leaves C) Only the stalks D) Both leaves and stalks
A) Crisp B) Mushy C) Slimy D) Soft
A) Sweet and fruity B) Mild and slightly peppery C) Sour and tangy D) Bitter and pungent
A) Darker green color B) Smaller, more tender leaves C) Thicker stalks D) Tougher leaves, less flavor
A) Stir-fried B) Boiled C) Fried D) Baked
A) Thinner stalks and larger leaves B) Same characteristics as Bok Choy C) No stalks at all D) Thicker stalks and smaller leaves
A) Vitamin A B) Vitamin B12 C) Vitamin K D) Vitamin D
A) Has no effect B) Makes the stalks tougher C) Makes the leaves bitter D) Makes the leaves sweeter
A) Yellowing leaves B) Brown spots on the stalks C) Wilted leaves and soft stalks D) Firm stalks and vibrant leaves
A) Unwrapped B) In an airtight container C) Loosely wrapped in a plastic bag D) Submerged in water
A) Wipe with a dry cloth B) Soak in warm water with soap C) Rinse thoroughly under cold water D) Boil for 5 minutes
A) The top of the leaves B) No part needs to be cut off C) All of the stalks D) The very bottom of the stem
A) White Mustard Cabbage B) Daikon Cabbage C) Pak Choi D) Chinese White Cabbage
A) To remove dirt and grit B) To make it sweeter C) To increase its shelf life D) To prevent bolting
A) It becomes more bitter B) It becomes spicier C) It becomes milder D) It becomes sweeter
A) Radicchio B) Rapini C) Celeriac D) Kohlrabi |