A) Bright Green B) Pale Yellow C) Sky Blue D) Deep Red
A) Triangular B) Square C) Kidney-shaped D) Spherical
A) Medium to Large B) Very Small C) Microscopic D) Extremely Large
A) Sticky B) Smooth C) Bumpy D) Rough
A) A deep, almost maroon color B) A mottled appearance C) A light pink hue D) Stripes
A) Nutritional Value B) Size C) Color intensity D) Shape
A) Light Red Kidney Bean B) Giant Kidney Bean C) White Kidney Bean D) Dark Red Kidney Bean
A) Navy Bean B) Pinto Bean C) Cranberry Bean D) Lima Bean
A) Only if very small B) Yes, always C) Only if perfectly round D) No
A) Mashed Potatoes B) Chili C) Lemonade D) Peanut Butter
A) Chlorophyll B) Melanin C) Carotenoids D) Anthocyanins
A) Shape B) Smell C) Color D) Size
A) Iceland B) Myanmar C) India D) Brazil
A) Grind them into flour B) Soak them C) Microwave them D) Fry them
A) To soften the bean B) To remove toxins C) To make them easier to digest D) To improve taste
A) Phytohaemagglutinin B) Oxalic acid C) Solanine D) Cyanide
A) Black color and earthy flavor B) Green color and bitter flavor C) Creamy white color and mild flavor D) Bright red color and spicy flavor
A) Species B) Family C) Genus D) Cultivar
A) Lima Bean B) Pinto Bean C) Navy Bean D) Cannellini Bean
A) Glycine max B) Vicia faba C) Phaseolus vulgaris D) Cicer arietinum
A) Only if organic B) No C) Only if cooked in a specific way D) Yes
A) Nonexistent B) Low C) High D) About Average
A) Warm climate B) Cold climate C) Desert climate D) Polar climate
A) Sandy soil B) Rocky soil C) Waterlogged soil D) Well-drained soil
A) Citrus canker B) Apple scab C) Potato blight D) Bean common mosaic virus
A) Sweetener B) Protein source C) Coloring agent D) Thickening agent
A) Maple syrup B) Chili peppers C) Whipped cream D) Peanut butter
A) Microwaving for 2 minutes B) Boiling for at least 10 minutes C) Soaking in cold water only D) Steaming for 5 minutes
A) Pickled B) Canned C) Frozen D) Dried
A) Dull color and wrinkled skin B) Strong aroma C) Soft texture D) Bright color and unwrinkled skin |