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