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