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How to Identify and Classify Jicamas - Exam
Contributed by: Crossley
  • 1. What plant family does the jicama belong to?
A) Brassicaceae (Mustard family)
B) Cucurbitaceae (Gourd family)
C) Solanaceae (Nightshade family)
D) Fabaceae (Legume family)
  • 2. Which part of the jicama plant is typically consumed?
A) The stem
B) The seeds
C) The root (tuber)
D) The leaves
  • 3. What is the typical skin color of a jicama root?
A) Bright red
B) Dark green
C) Deep purple
D) Light brown or tan
  • 4. What is the typical flesh color of a jicama root?
A) Orange
B) White or creamy white
C) Blue
D) Green
  • 5. What is the texture of raw jicama often described as?
A) Oily and smooth
B) Soft and mushy
C) Crisp and juicy
D) Dry and crumbly
  • 6. How does the taste of jicama generally compare to other root vegetables?
A) Earthy and strong
B) Bitter and pungent
C) Very sour
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) Africa
B) Europe
C) North and Central America
D) Asia
  • 9. What is the scientific name for jicama?
A) Beta vulgaris
B) Solanum tuberosum
C) Daucus carota
D) Pachyrhizus erosus
  • 10. What is the typical shape of a jicama root?
A) Long and cylindrical
B) Pointed and conical
C) Irregular and bumpy
D) Round and slightly flattened
  • 11. What climate is best for growing jicama?
A) Warm climate
B) Cold climate
C) Desert climate
D) Arctic climate
  • 12. What soil type is preferable for growing jicama?
A) Waterlogged soil
B) Clay-heavy soil
C) Sandy soil
D) Well-draining soil
  • 13. How can you tell if a jicama is fresh?
A) Firm and without blemishes
B) Soft and with bruises
C) Moldy
D) Wrinkled and dry
  • 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) Protein
B) Fat
C) Fiber
D) Sugar
  • 16. What is the best way to store a jicama?
A) In water
B) Cool, dark place
C) Direct sunlight
D) Freezer
  • 17. What is one common pest of jicama plants?
A) Earthworms
B) Aphids
C) Ladybugs
D) Bees
  • 18. What is a common dish that uses jicama?
A) Salads
B) Bread
C) Soup
D) Pasta
  • 19. What type of growth habit does jicama have?
A) Vine
B) Shrub
C) Bush
D) Tree
  • 20. Which country is a major producer of jicama?
A) Mexico
B) Russia
C) Brazil
D) Canada
  • 21. What is another name for jicama?
A) Yam bean
B) Potato
C) Beet
D) Carrot
  • 22. What does the term 'erosus' in 'Pachyrhizus erosus' refer to?
A) Color of the flower
B) Size of the root
C) Irregular or toothed edge (referring to the leaves)
D) Sweetness of the flesh
  • 23. What is the ideal pH range for jicama soil?
A) 8.0 to 9.0
B) 4.0 to 5.0
C) 6.0 to 7.5
D) 9.5 to 10.5
  • 24. How long does it typically take for jicama to mature after planting?
A) 4-9 months
B) 1-2 months
C) 10-12 months
D) 1-2 years
  • 25. Which mineral is jicama a good source of?
A) Iron
B) Calcium
C) Zinc
D) Potassium
  • 26. What is the shape of jicama leaves?
A) Trifoliate (three leaflets)
B) Needle-like
C) Palmate
D) Simple and oval
  • 27. Which of these is NOT a common culinary use for jicama?
A) Crudités
B) Jam
C) Stir-fry
D) Pickling
  • 28. What type of flowers does jicama produce?
A) Rose-like flowers
B) Pea-like flowers
C) Bell-shaped flowers
D) Daisy-like flowers
  • 29. Why should the above ground parts of jicama not be eaten?
A) They contain rotenone
B) They are tasteless
C) They are too fibrous
D) They are poisonous to animals only
  • 30. Which of the following is a benefit of eating jicama?
A) Increases sugar levels
B) Increases blood pressure
C) Causes dehydration
D) Promotes gut health
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