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