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