A) Multiple small buds and florets B) Absence of leaves C) A single large flower D) Smooth, uniform stem
A) Fabaceae (Legume family) B) Brassicaceae (Mustard family) C) Solanaceae (Nightshade family) D) Poaceae (Grass family)
A) Brown B) Yellowing C) Deep green D) Pale green
A) Brittle B) Slimey C) Wilted D) Firm
A) Sweeter B) Identical taste C) More bitter D) Less bitter
A) Needle-like B) Serrated C) Rounded D) Smooth-edged
A) Tight, closed buds B) Small, tender leaves C) Bright green color D) Yellow flowers opening
A) Stalks, leaves, and buds B) Roots only C) Seeds only D) Flowers only
A) Broccoli Rabe B) Kohlrabi C) Cauliflower D) Brussels Sprouts
A) Over 18 inches B) 12-14 inches C) 6-8 inches D) 1-2 inches
A) Removes the bitterness B) Improves the flavor C) Preserves color and texture D) Eliminates all nutrients
A) 1-2 inches B) Exactly 1 inch C) Over 3 inches D) Less than 1/2 inch
A) Shady conditions B) Consistent cool temperatures C) Extreme heat D) Moderate rainfall
A) Boiling for a long time B) Blanching C) Eating raw D) Baking
A) Thick and tough stem B) Small flower buds C) Tender stem D) Bright green leaves
A) Brassica rapa subsp. rapa B) Lactuca sativa C) Spinacia oleracea D) Solanum lycopersicum
A) Stem thickening B) Root development C) Leaf growth D) Premature flowering
A) Vitamin B12 B) Vitamin A C) Vitamin D D) Vitamin K
A) Spring and fall B) Summer only C) Year-round D) Winter only
A) Refrigerated in a plastic bag B) In water at room temperature C) At room temperature D) In direct sunlight
A) Firm texture B) Closed buds C) Holes in leaves or stems D) Uniform green color
A) Slight yellowing B) Absence of wilting C) Overly large leaves D) Open flowers
A) Waterlogged soil B) Sandy soil C) Well-drained soil D) Compacted clay soil
A) Steaming B) Pressure cooking C) Boiling for an extended period D) Deep frying
A) Over-maturity B) Freshness and good flavor C) Spoilage D) Lack of nutrients
A) Small, clustered buds. B) Slightly bitter flavor. C) A large, single edible bulb. D) Edible leaves attached to the stalk.
A) Mold can make the rapini unsafe to eat. B) Mold only affects the taste, not the safety. C) Mold actually improves the flavor of rapini. D) Mold is easily washed off and doesn't pose a risk.
A) A family of vegetables with cross-shaped flowers. B) Vegetables that are typically eaten raw. C) Vegetables that require cross-pollination. D) Vegetables that are only grown in cruciform shapes.
A) Freeze them immediately. B) Peel the outer layer of the stems. C) Leave them in direct sunlight for a day. D) Soak them in boiling water.
A) More coarse B) Significantly tougher C) More tender D) Identical texture |