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