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