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