A) Solanaceae B) Poaceae C) Musaceae D) Fabaceae
A) Apples B) Pears C) Oranges D) Bananas
A) Cooked B) Raw C) Dried D) Pickled
A) Fructose B) Glucose C) Starch D) Sucrose
A) Desert regions B) Arctic regions C) Temperate regions D) Tropical regions
A) Red B) Green C) Black or very dark brown D) Yellow
A) Starchy and hard B) Mushy and sour C) Soft and sweet D) Juicy and tangy
A) Steaming (for raw consumption) B) Boiling (for raw consumption) C) Microwaving (for raw consumption) D) Frying
A) Larger and tougher B) Smaller and softer C) Sweeter and less starchy D) More colorful
A) Potassium B) Vitamin A C) Calcium D) Vitamin C
A) Green plantain B) Red plantain C) Black plantain D) Yellow plantain
A) Overripe B) Ripe C) Unripe D) Rotten
A) Fruit B) Roots C) Stem D) Leaves
A) Arctic B) Tropical C) Desert D) Temperate
A) Bitter B) Savory C) Sour D) Sweet
A) Africa B) Australia C) Asia D) Europe
A) Alcapurrias B) Maduros C) Mofongo D) Tostones
A) Maduros B) Tostones C) Mofongo D) Alcapurrias
A) A staple carbohydrate source B) A source of processed sugar C) A rare delicacy D) A medicinal herb
A) Starch content B) Sugar content C) Fiber content D) Water content
A) Banana species B) Apple species C) Potato species D) Orange species
A) North America B) Central Asia C) Northern Europe D) Sub-Saharan Africa
A) Ripens underwater B) Ripens after harvesting C) Ripens only on the plant D) Does not ripen
A) Olive oil B) Vegetable oil C) Sesame oil D) Flaxseed oil
A) Indefinite B) Longer C) Shorter D) About the same
A) Dark green stems B) Yellowing leaves C) Increased fruit production D) Bright pink flowers
A) Earthworms B) Ladybugs C) Nematodes D) Butterflies
A) Adding sugar B) Freezing C) Soaking in saltwater D) Baking
A) Wrapping food B) Creating dyes C) Making tea D) Building houses
A) To prevent spoilage B) To extend the shelf life C) To increase nutritional value D) To achieve the desired taste and texture |