A) Lima Beans B) Kidney Beans C) String Beans D) Green Beans
A) Edamame B) Wax Beans C) Fava Beans D) Regular Green Beans
A) Tender-crisp B) Mushy C) Raw D) Overcooked
A) 6-8 inches B) 9-12 inches C) 4-5 inches D) 1-2 inches
A) Bright Green B) Purple C) Yellow D) Brown
A) Cheaper B) Hardier C) More delicate D) Less flavorful
A) Dry and brittle B) Firm and snappy C) Discolored and bruised D) Wilted and soft
A) More strings B) Different flavor C) Different color D) Stringless variety
A) Italian Green Beans B) Wax Beans C) Pinto Beans D) Regular Green Beans (trimmed)
A) Boiling B) Frying C) Blanching D) Stewing
A) White B) Green C) Yellow D) Red
A) Slender shape B) Rough texture C) Yellow color D) Large size
A) Refried beans B) Salads C) Chili D) Baked beans
A) Stronger flavor B) Loss of vibrant color C) Increased sweetness D) Enhanced crispness
A) Clay B) Well-drained C) Waterlogged D) Sandy
A) Vitamin K B) Vitamin C C) Vitamin A D) Vitamin D
A) Beans with blemishes B) Beans sold in bulk C) Beans of uniform size D) Beans with slight curves
A) Spain B) Greece C) France D) Italy
A) Almonds B) Ginger C) Cinnamon D) Nutmeg
A) In the freezer without blanching B) In direct sunlight C) On the counter at room temperature D) Refrigerated in a bag
A) To improve their color B) To remove seeds C) To shorten their length D) To remove tough ends
A) Grilling B) Braising C) Steaming D) Sautéing
A) Becoming more vibrant in color B) Becoming more crisp C) Becoming more firm D) Becoming limp
A) Extremely crunchy B) Slightly hard C) Firm but not hard D) Completely soft
A) Shocking in ice water B) Cooking for a long time C) Adding baking soda to cooking water D) Covering the pot while cooking
A) Visual appeal B) Thickening agent C) Preservative D) Sweetness
A) Crème brûlée B) Ratatouille C) Salad Niçoise D) Boeuf Bourguignon
A) Require more soaking B) Require more cooking time C) Require more peeling D) Require less trimming
A) The stem B) The leaves C) The pod and the seeds D) The root
A) Haricot Vertses B) Haricots Verts C) Haricots Vert D) Haricot Verts' |