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