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