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How to Identify and Classify Scallions
Contributed by: Woolley
  • 1. What is the primary characteristic that distinguishes scallions from other onions?
A) Lack of a fully developed bulb.
B) Purple skin.
C) Strong odor.
D) Stringy roots.
  • 2. Which part of the scallion is typically eaten?
A) Only the green leaves.
B) Only the roots.
C) Both the green leaves and white base.
D) Only the white base.
  • 3. What is the typical color of a scallion's leaves?
A) Yellow.
B) Brown.
C) Green.
D) Purple.
  • 4. How does the base of a scallion usually appear?
A) Dark brown and very large.
B) Yellow and flat.
C) White or pale green and slightly bulbous.
D) Bright red and completely round.
  • 5. What is the texture of a fresh scallion leaf?
A) Firm and crisp.
B) Soft and wilted.
C) Slimy and sticky.
D) Woody and tough.
  • 6. What is the taste of a scallion generally described as?
A) Bitter and spicy.
B) Mild onion flavor.
C) Very strong and pungent.
D) Sweet and fruity.
  • 7. Which of these is a common synonym for scallion?
A) Garlic.
B) Green onion.
C) Leek.
D) Shallot.
  • 8. How are scallions typically sold in stores?
A) In bunches.
B) In sealed plastic containers.
C) By the pound (loose).
D) Individually wrapped.
  • 9. What is the optimal way to store scallions to maintain freshness?
A) Frozen without any preparation.
B) Refrigerated in a plastic bag or container.
C) In a paper bag on the counter.
D) At room temperature in direct sunlight.
  • 10. What type of climate is ideal for growing scallions?
A) Hot and humid.
B) Cool.
C) Arid and dry.
D) Tropical.
  • 11. When are scallions typically harvested?
A) Only after the leaves turn yellow.
B) Only during the winter months.
C) Only after the bulb has fully developed.
D) When they reach a desired size, regardless of bulb formation.
  • 12. What is the scientific name for a common type of scallion?
A) Brassica oleracea.
B) Allium cepa.
C) Solanum lycopersicum.
D) Spinacia oleracea.
  • 13. Which culinary application is NOT typical for scallions?
A) Flavoring for dips and sauces.
B) Main ingredient in a caramelized onion soup.
C) Garnish on soups and salads.
D) Ingredient in stir-fries.
  • 14. How do you differentiate scallions from leeks at a glance?
A) Leeks have a more intense onion flavor.
B) Scallions are much smaller in diameter.
C) Scallions are only white.
D) Leeks have completely round leaves.
  • 15. What is the shape of a scallion leaf?
A) Spiky and sharp.
B) Hollow and cylindrical.
C) Thick and fleshy.
D) Flat and broad.
  • 16. If a scallion has a very large bulb, what is it most likely?
A) A true scallion variety.
B) A shallot.
C) A young onion that has started to bulb.
D) A type of garlic.
  • 17. What is the benefit of cutting scallions at an angle?
A) Makes them more visually appealing only.
B) Increases surface area for more flavor release.
C) Prevents them from browning.
D) Makes them easier to digest.
  • 18. Which of the following is a nutritional benefit of scallions?
A) High in saturated fat.
B) Vitamin K.
C) Significant source of cholesterol.
D) Very high in protein.
  • 19. How are scallions commonly used in Asian cuisine?
A) As a substitute for rice.
B) As a flavoring and garnish.
C) As the main ingredient in noodles.
D) As a thickening agent in sauces.
  • 20. What part of the scallion contains the highest concentration of flavor?
A) The green leaves.
B) The entire scallion has equal flavor.
C) The white base.
D) The roots.
  • 21. What is the primary difference between bunching onions and scallions?
A) Bunching onions are always red, scallions are always white.
B) They are essentially the same thing, terms are often used interchangeably.
C) Bunching onions have a very strong bulb, scallions do not.
D) Bunching onions have flat leaves, scallions have round leaves.
  • 22. If you are growing scallions, what is the best type of soil?
A) Well-draining soil.
B) Sandy soil with poor drainage.
C) Clay-heavy soil.
D) Rocky soil.
  • 23. Which of these is NOT a way to propagate scallions?
A) From seed.
B) By dividing clumps.
C) By replanting the root end.
D) By planting the mature bulb.
  • 24. What is the ideal pH level for soil when growing scallions?
A) Very acidic (below 5.0).
B) Very alkaline (above 8.0).
C) Extremely alkaline (above 9.0).
D) Slightly acidic to neutral (6.0-7.0).
  • 25. What is a common pest that affects scallions?
A) Onion thrips.
B) Aphids.
C) Slugs.
D) Grasshoppers.
  • 26. Why are scallions sometimes called 'spring onions'?
A) They are often harvested in the spring.
B) They are always planted on the first day of spring.
C) They only grow during the spring season.
D) Their flavor is reminiscent of spring flowers.
  • 27. How do scallions contribute to the visual appeal of a dish?
A) Adding bulk and density.
B) Adding sweetness.
C) Masking other flavors.
D) Adding color and freshness.
  • 28. What happens to the flavor of scallions when they are cooked for a long time?
A) The flavor remains unchanged.
B) The flavor becomes milder.
C) The flavor becomes bitter.
D) The flavor becomes stronger.
  • 29. Can scallions be regrown from their roots?
A) Yes, by placing the root end in water or soil.
B) No, they only grow from seeds.
C) Only if they are grown hydroponically.
D) Only if they are a specific variety.
  • 30. How do scallions differ from chives?
A) Scallions are always purple.
B) Scallions have a more pronounced onion flavor and a white base.
C) Chives have a much stronger onion flavor.
D) Chives have hollow leaves, scallions do not.
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