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