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