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