A) Stem length B) Skin color C) Leaf shape D) Root depth
A) French fries B) Potato salad C) Baked potatoes D) Mashed potatoes
A) Russet B) Fingerling C) New D) Red
A) Fluffy B) Creamy C) Waxy D) Dense
A) Purple B) Yukon Gold C) Russet D) Red
A) Oval B) Round C) Irregular D) Elongated
A) Earthy flavor B) Dry texture C) High starch content D) Buttery flavor
A) Early in the season B) Late in the season C) After the first frost D) Mid-season
A) Purple B) White C) Yellow D) Red
A) Boiling B) Steaming C) Baking D) Grilling
A) Russet B) Fingerling C) Yukon Gold D) Red
A) Buds B) Seeds C) Roots D) Spots
A) Heals skin B) Adds flavor C) Increases starch D) Changes color
A) Cool, dark place B) Freezer C) Refrigerator D) Warm, sunny place
A) Mercury B) Solanine C) Cyanide D) Arsenic
A) Fingerling Potato B) Russet Potato C) Sweet Potato D) Red Potato
A) High water content B) High sugar content C) Low fiber content D) Low starch content
A) Roasted potatoes B) French fries C) Mashed potatoes D) Baked potatoes
A) Lack of light B) Cold temperature C) Warm temperature D) Excessive moisture
A) Russet B) Yukon Gold C) Red D) New
A) Brassica oleracea B) Daucus carota C) Solanum tuberosum D) Allium cepa
A) China B) United States C) India D) Russia
A) Vitamin C B) Vitamin A C) Vitamin E D) Vitamin D
A) Red B) White C) Russet D) Yellow
A) Cure them B) Wash them C) Cut them into pieces D) Wrap them in plastic
A) Flavor B) Starch content C) Skin thickness D) Size
A) Increases it B) Changes it into a different compound C) Reduces it D) Has no effect |