A) Solid white color B) Mottled coloration C) Striped pattern D) Solid black color
A) Grain B) Vegetable C) Legume D) Fruit
A) Lens culinaris B) Glycine max C) Phaseolus vulgaris D) Vigna unguiculata
A) 0.75 - 1 inch B) 0.25 - 0.5 inches C) 1 - 1.25 inches D) 0.5 - 0.75 inches
A) Red B) Light beige or cream C) Black D) Dark brown
A) Eaten raw B) Used as animal feed only C) Dried and cooked D) Used for oil extraction
A) Sushi B) Refried beans C) Pho D) Pasta Carbonara
A) Rubbery B) Soft and creamy C) Hard and crunchy D) Gummy
A) Vitamin C B) Omega-3 fatty acids C) Protein D) Vitamin D
A) Desert B) Arctic C) Temperate D) Tropical
A) Hawaii B) North Dakota C) Florida D) Maine
A) Late summer/early fall B) Year-round C) Winter D) Spring
A) It fades B) It changes color C) It disappears completely D) It becomes more vibrant
A) In a cool, dry place B) In a humid environment C) In direct sunlight D) In the refrigerator
A) Shrub B) Vine C) Tree D) Bush bean
A) 1-2 years B) 1-2 months C) Indefinitely D) 6 months
A) Freezing B) Roasting C) Soaking D) Baking
A) Makes them less nutritious B) Changes their color C) Reduces cooking time D) Increases the price
A) Deplete soil nutrients B) Cause plant diseases C) Convert atmospheric nitrogen into usable forms D) Repel insects
A) Testa B) Cotyledon C) Hilum D) Endosperm
A) Bean beetles B) Earthworms C) Grasshoppers D) Ladybugs
A) Tomato blight B) Apple scab C) Bean rust D) Powdery mildew
A) To attract more pests B) To decrease yield C) To improve soil health D) To make the beans taste different
A) Scar from where it was attached to the pod B) A colorful stripe C) The growing point of the bean D) A type of disease
A) Frying B) Boiling for a long time C) Steaming D) Microwaving
A) Cooking time B) Plant type C) Nutrient content D) Color and shape
A) Spicy and tangy B) Sweet and fruity C) Bitter and sour D) Earthy and nutty
A) Green beans B) Dry beans C) Lima beans D) Snap beans
A) High water consumption B) Nitrogen fixation C) Soil depletion D) Heavy pesticide use
A) Regulates water balance B) Provides sweetness C) Creates mottling pattern D) Determines color |