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