A) Large, round bulb B) Purple flowers C) Thick, woody stem D) Long, slender green leaves
A) Only the root B) Only the white base C) Both the green leaves and the white base D) Only the green leaves
A) Scallions B) Chives C) Shallots D) Leeks
A) Extremely bitter B) Mild onion flavor C) Very strong garlic flavor D) Sweet and fruity
A) Purple B) Brown C) Bright green D) Yellow
A) Soft and mushy B) Slimy C) Crisp and firm D) Hard and woody
A) Main course roast B) Ingredient in soups C) Ingredient in salads D) Garnish
A) Powdered B) In jars C) In bunches D) Individually
A) Grain B) Fruit C) Vegetable D) Herb
A) At room temperature in sunlight B) Refrigerated in a plastic bag C) Dried and stored in a jar D) In the freezer
A) Slimy texture B) Bright green color C) Crisp leaves D) Firm base
A) Only if they are organic. B) Yes, they are always the same. C) They can be, depending on the region. D) No, they are completely different species.
A) Allium cepa B) Brassica oleracea C) Malus domestica D) Solanum lycopersicum
A) Contains no nutrients B) Rich in vitamins C) High in saturated fat D) Causes digestive problems
A) Arctic B) Tropical C) Temperate D) Arid
A) The entire white part B) Only the very tip of the root C) The root end and any damaged leaves D) The entire green part
A) Only in the winter B) Only in the fall C) Throughout the year D) Only in the spring
A) It is where the roots grow B) It is just for support C) It is the immature bulb D) It is for storing water
A) They are grown in different soil B) They are a different species of onion C) They are harvested before the bulb fully matures D) They are genetically modified to be milder
A) Eat them B) Replant them to grow more green onions C) Use them to make tea D) Throw them away immediately
A) Mexican cuisine B) Italian cuisine C) French cuisine D) Asian cuisine
A) Soak in hot water B) Microwave to kill bacteria C) Rinse under cold water D) Wash with soap
A) Toast B) Cake C) Ice cream D) Soup
A) A member of the Sunflower family B) A member of the Rose family C) A member of the Citrus family D) A member of the Allium family
A) By hand B) In a blender C) With a sharp knife on a cutting board D) With scissors
A) Garlic B) Ginger C) Potatoes D) Chives
A) Well-drained soil and full sun B) Clay soil and partial shade C) Dry soil and shade D) Sandy soil and full shade
A) Poor source of fiber. B) Toxic levels of fiber. C) Good source of fiber. D) No fiber content.
A) Boil them B) Roast them C) Ferment them D) Freeze them
A) South America B) Africa C) Asia D) Australia |