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How to Identify and Classify Jicamas
Contributed by: Crossley
  • 1. What plant family does the jicama belong to?
A) Brassicaceae (Mustard family)
B) Cucurbitaceae (Gourd family)
C) Fabaceae (Legume family)
D) Solanaceae (Nightshade family)
  • 2. Which part of the jicama plant is typically consumed?
A) The stem
B) The leaves
C) The root (tuber)
D) The seeds
  • 3. What is the typical skin color of a jicama root?
A) Deep purple
B) Light brown or tan
C) Dark green
D) Bright red
  • 4. What is the typical flesh color of a jicama root?
A) Orange
B) Blue
C) White or creamy white
D) Green
  • 5. What is the texture of raw jicama often described as?
A) Crisp and juicy
B) Dry and crumbly
C) Soft and mushy
D) Oily and smooth
  • 6. How does the taste of jicama generally compare to other root vegetables?
A) Earthy and strong
B) Very sour
C) Bitter and pungent
D) Mild and slightly sweet
  • 7. Are jicama seeds edible?
A) No, they are toxic.
B) Yes, but only in small quantities.
C) Yes, they are a good source of protein.
D) Yes, but only when cooked.
  • 8. Which continent is jicama believed to have originated from?
A) Europe
B) Asia
C) Africa
D) North and Central America
  • 9. What is the scientific name for jicama?
A) Daucus carota
B) Solanum tuberosum
C) Beta vulgaris
D) Pachyrhizus erosus
  • 10. What is the typical shape of a jicama root?
A) Long and cylindrical
B) Irregular and bumpy
C) Round and slightly flattened
D) Pointed and conical
  • 11. What climate is best for growing jicama?
A) Desert climate
B) Cold climate
C) Warm climate
D) Arctic climate
  • 12. What soil type is preferable for growing jicama?
A) Waterlogged soil
B) Well-draining soil
C) Clay-heavy soil
D) Sandy soil
  • 13. How can you tell if a jicama is fresh?
A) Wrinkled and dry
B) Soft and with bruises
C) Moldy
D) Firm and without blemishes
  • 14. How are jicamas usually propagated?
A) From seeds or root cuttings
B) From leaf cuttings
C) From stem cuttings
D) Via grafting
  • 15. What is the primary nutrient found in jicama?
A) Sugar
B) Protein
C) Fat
D) Fiber
  • 16. What is the best way to store a jicama?
A) Direct sunlight
B) Cool, dark place
C) In water
D) Freezer
  • 17. What is one common pest of jicama plants?
A) Ladybugs
B) Aphids
C) Bees
D) Earthworms
  • 18. What is a common dish that uses jicama?
A) Soup
B) Bread
C) Salads
D) Pasta
  • 19. What type of growth habit does jicama have?
A) Vine
B) Bush
C) Shrub
D) Tree
  • 20. Which country is a major producer of jicama?
A) Mexico
B) Brazil
C) Russia
D) Canada
  • 21. What is another name for jicama?
A) Carrot
B) Potato
C) Yam bean
D) Beet
  • 22. What does the term 'erosus' in 'Pachyrhizus erosus' refer to?
A) Sweetness of the flesh
B) Color of the flower
C) Irregular or toothed edge (referring to the leaves)
D) Size of the root
  • 23. What is the ideal pH range for jicama soil?
A) 4.0 to 5.0
B) 9.5 to 10.5
C) 6.0 to 7.5
D) 8.0 to 9.0
  • 24. How long does it typically take for jicama to mature after planting?
A) 1-2 months
B) 10-12 months
C) 1-2 years
D) 4-9 months
  • 25. Which mineral is jicama a good source of?
A) Iron
B) Zinc
C) Potassium
D) Calcium
  • 26. What is the shape of jicama leaves?
A) Palmate
B) Needle-like
C) Simple and oval
D) Trifoliate (three leaflets)
  • 27. Which of these is NOT a common culinary use for jicama?
A) Crudités
B) Stir-fry
C) Jam
D) Pickling
  • 28. What type of flowers does jicama produce?
A) Pea-like flowers
B) Daisy-like flowers
C) Bell-shaped flowers
D) Rose-like flowers
  • 29. Why should the above ground parts of jicama not be eaten?
A) They contain rotenone
B) They are poisonous to animals only
C) They are tasteless
D) They are too fibrous
  • 30. Which of the following is a benefit of eating jicama?
A) Promotes gut health
B) Increases sugar levels
C) Causes dehydration
D) Increases blood pressure
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