A) Romaine B) Loose-leaf C) Butterhead D) Iceberg
A) Long, upright leaves B) Crinkled, loose leaves C) Frilly, red-tinged leaves D) Small, round leaves
A) Spicy, peppery flavor B) Bitter, strong flavor C) Soft, buttery texture D) Crisp, watery texture
A) It is always red in color B) It has a very long shelf life C) It requires special growing conditions D) Leaves are not formed into a head
A) The shape of its leaves B) Its use in oak-barrel aging C) Its oak-like flavor D) Its ability to grow near oak trees
A) Red B) Pale green C) Dark green D) Purple
A) Romaine B) Iceberg C) Butterhead D) Bibb
A) In the freezer B) In the refrigerator, wrapped in a damp paper towel C) Uncovered, in a dry place D) At room temperature, in direct sunlight
A) Seed color B) Root size C) Smell D) Leaf shape and arrangement
A) Butterhead B) Radicchio C) Iceberg D) Bibb
A) Wilted leaves and a soft head B) A strong odor C) Crisp leaves and a firm head D) Yellowed leaves
A) Red Leaf B) Iceberg C) Boston D) Romaine
A) Tender and delicate B) Crisp and watery C) Soft and buttery D) Tough and fibrous
A) Romaine B) Iceberg C) Bibb D) Endive
A) Flat B) Round C) Triangular D) Oblong
A) 45-50°F (7-10°C) B) 32-40°F (0-4°C) C) 60-70°F (15-21°C) D) Above 75°F (24°C)
A) 95-100% B) 30-40% C) 50-60% D) 70-80%
A) Small, dense leaves B) Thin, almost transparent leaves C) Frilly, broad leaves D) Long, tightly packed leaves
A) Iceberg Lettuce B) Bibb Lettuce C) Boston Lettuce D) Arugula
A) Crispy B) Rubbery C) Soft D) Thick
A) A compact, head-forming lettuce B) A frilly, red-tinged lettuce C) A large, loose-leaf variety D) A miniature romaine type
A) Ethylene exposure B) Overwatering C) Lack of sunlight D) Insect infestation
A) Smooth, flat leaves B) Reddish-purple leaves C) Curly endive leaves D) Thick, rib-like leaves
A) Romaine B) Iceberg C) Radicchio D) Butterhead |