A) Leaf Shape B) Bulb Color C) Root Length D) Smell Intensity
A) Red Onion B) Storage Onion C) Sweet Onion D) Shallot
A) Pungency and color B) Sweetness and acidity C) Size and shape D) Water content and texture
A) White Onion B) Spanish Onion C) Yellow Onion D) Pearl Onion
A) Culinary garnish and flavoring B) Long-term storage C) Curing meats D) Making onion powder
A) Extremely pungent odor B) Bright green leaves only C) Single, large bulb D) Grows in clusters
A) Edible stalk (no bulb) B) Grows exclusively underground C) Purple coloring throughout D) Extremely thin leaves
A) White Onion B) Red Onion C) Yellow Onion D) Sweet Onion
A) Water content B) Sweetness level C) Sharpness of flavor and odor D) Size of the bulb
A) Storage temperature B) Soil composition C) Exposure to sunlight D) Amount of water
A) White B) Purple C) Yellow D) Red
A) Higher water content and lower pungency B) Lower water content and higher pungency C) Larger size and thinner skins D) Higher sugar content and softer bulbs
A) Both the green tops and the white bulb B) Only the roots C) Only the green tops D) Only the white bulb
A) Dry outer layers B) Firmness C) Soft spots D) Smooth skin
A) Round B) Flattened C) Elongated D) Pear-shaped
A) Extremely sweet and juicy B) Bitter and earthy C) Very pungent and sulfurous D) Mild and slightly sweet
A) Purple B) White C) Red D) Yellow
A) Very sweet flavor B) Harvested after the bulb fully matures C) Extremely pungent D) Harvested before the bulb fully matures
A) Only the dark green parts B) The whole leek C) Only the root D) The white and light green parts
A) In a cool, dry, and dark place B) In a sealed plastic bag C) In the refrigerator D) In direct sunlight
A) When raw consumption is desired B) When making onion rings C) When caramelizing onions D) When long storage is required
A) A shallot that grew as a single bulb instead of in a cluster B) A shallot with extremely high pungency C) A shallot with a very mild flavor D) A shallot that is grown underground
A) Sweet Onion B) White Onion C) Red Onion D) Yellow Onion
A) Spring onions are always milder in flavor B) Scallions have a more developed bulb than spring onions C) Scallions are harvested earlier than spring onions D) Spring onions have longer green tops than scallions
A) Size B) Pungency C) Sweetness D) Color
A) Allium B) Solanaceae C) Rosaceae D) Brassica |