A) Bright red color B) Covered in thorns C) Round, bulbous shape D) Long, slender pods
A) Green B) Yellow C) Purple D) Brown
A) Smooth and firm B) Slimy and slippery C) Rough and bumpy D) Soft and mushy
A) Lack of nutrients B) Insect infestation C) Over-maturity D) Ideal ripeness
A) No snap at all B) Crisp and clean C) Rubbery and resistant D) Dull and muted
A) Edamame B) Lima beans C) String beans D) Snap peas
A) Cucurbit B) Nightshade C) Brassica D) Legume
A) 1-2 inches B) 10-12 inches C) 20-24 inches D) 4-7 inches
A) Butter Bean B) Kentucky Wonder C) Haricots Verts D) Romano Bean
A) Flowering time B) Seed size C) Pod color D) Growth habit
A) Fava bean B) Bush bean C) Pole bean D) Soybean
A) Kentucky Wonder B) Blue Lake Pole C) Provider D) Scarlet Runner
A) Water content B) Nutrient richness C) Freshness and tenderness D) Age and toughness
A) Raw with the pod B) Sauteed C) Roasted D) Steamed
A) Root structure B) Pod shape C) Texture D) Pod color
A) Dark spots B) Firm texture C) Smooth skin D) Uniform green color
A) At room temperature B) In direct sunlight C) In a paper bag in a warm place D) Refrigerated
A) To prevent the bean from sprouting B) To remove pesticides C) To enhance flavor D) To improve texture
A) Zero B) Low C) High D) Variable
A) Round bean B) Dotted bean C) Spotted bean D) Flat bean
A) Long size B) Bright green C) Crisp Snap D) Bulging seeds
A) Deep frying B) Air drying C) Brief boiling D) Sun drying
A) Fix nitrogen B) Require lots of water C) Deplete nitrogen D) Introduce acidity
A) Brown B) Green C) Black D) White
A) Stunted Growth B) Rapid Growth C) Bright Color D) Large Pods
A) The root B) The leaves C) The stem D) The pod
A) Iron B) Calcium C) Vitamin B12 D) Vitamin K
A) Late Spring/Early Summer B) Winter C) Late Fall D) Early Spring
A) It's not safe B) It's old C) It's fresh D) It's a new variety |