A) Height of the plant B) Smell of the leaves C) Shape of the bean D) Color of the bloom
A) Long and cylindrical B) Round and spherical C) Flat and kidney-shaped D) Square and blocky
A) Bright red to purple B) White to creamy green C) Dark brown to black D) Orange to yellow
A) Extremely tough skin B) Striped pattern C) Sweet taste D) Small size
A) Directly on the stem B) In pods C) Underground D) As a single fruit at the top
A) Round and spiky B) Extremely fuzzy C) Thick and woody D) Flat and slightly curved
A) The bean's scar where it was attached to the pod. B) The pointed end of the bean. C) The outer skin of the bean. D) The vein running along the bean.
A) Grainier B) Chewier C) Creamier D) Drier
A) Burying in sand B) Freezing C) Smoking D) Sun-drying without shelling
A) Raw B) Fried C) Steamed D) Boiled
A) Phaseolus B) Pisum C) Glycine D) Vicia
A) Plant growth habit B) Bean size C) Bean color D) Soil pH
A) Shrub B) Grass C) Tree D) Bush or pole
A) Sweeter and more delicate B) More bitter C) Essentially the same D) More intense and earthy
A) A method of planting B) A specific variety C) A type of fertilizer D) A bean disease
A) Bean beetles B) Earthworms C) Butterflies D) Ladybugs
A) Temperate B) Cold C) Warm D) Arctic
A) Soybean B) Butterbean C) Kidney bean D) Pinto bean
A) Snap beans B) Dried beans C) Shelling beans D) Fresh beans
A) Roots B) Young pods C) Beans D) Leaves (sometimes in specific cuisines)
A) The pods are opened to remove the beans. B) The beans are dried inside their pods. C) The pods are eaten along with the beans. D) The beans are cooked in their pods.
A) Color B) Origin C) Age and dryness D) Brand
A) The color of the flower B) The size of the bean C) Whether it requires staking D) The taste of the bean
A) A genetically modified variety. B) A disease-resistant variety. C) A variety passed down through generations. D) A variety grown in a specific region.
A) Soaking before cooking B) Cooking them in an open pot C) Cooking at a lower temperature D) Adding salt to the soaking water
A) Allergy B) Toxicity C) Indigestibility D) Lack of flavor
A) Soup ingredient B) Stew ingredient C) Making flour D) Side dish
A) Sunflowers B) Corn C) Cactus D) Roses
A) When the pods are completely dry and brittle. B) When the first frost hits. C) When the flowers are still blooming. D) When the pods are plump but not dry.
A) Preserves color and nutrients B) Makes them easier to peel C) Adds flavor D) Kills all bacteria |