A) Forced growth in darkness or reduced light. B) Their sweet flavor. C) Their vibrant green color. D) Their long, thin leaves.
A) Frisée B) Belgian endive C) Radicchio D) Escarole
A) Deep red B) Pale yellow to white C) Dark purple D) Bright green
A) Long and spiky B) Flat and broad C) Cylindrical or bullet-shaped D) Round and leafy
A) Small, tightly curled leaves B) Broad, slightly curly leaves C) Pointed, prickly leaves D) Smooth, thin leaves
A) Smooth, flat leaves B) Broad, ribbed leaves C) Thick, waxy leaves D) Finely curled, fringed leaves
A) Very sweet B) Completely bland C) Slightly bitter D) Extremely spicy
A) Large size B) Bright, vibrant color C) Firmness and tightly packed leaves D) Loose, open leaves
A) Frisée B) Radicchio C) Escarole D) Belgian endive
A) Boiling in salt water B) Washing or soaking in cold water C) Exposing them to sunlight D) Sprinkling with sugar
A) Escarole B) Radicchio C) Frisée D) Belgian endive
A) Lack of sunlight B) Excessive watering C) High temperatures D) High soil acidity
A) The stem B) The flower C) The root D) The leaves
A) Curly endive B) Witloof chicory C) Red chicory D) Broad-leaved endive
A) At room temperature, in direct sunlight B) In a dry, airtight container C) In the refrigerator, wrapped in a damp paper towel D) Submerged in water
A) As a vessel for appetizers (e.g., stuffed endive leaves) B) As a primary ingredient in smoothies C) As a base for soups D) As a garnish for desserts
A) Shorter B) More finely fringed C) Broader D) More tightly curled
A) Boiling B) Steaming C) Pickling D) Caramelizing
A) Alliin B) Capsaicin C) Lactucopicrin D) Quercetin
A) Firmness B) Creamy white color C) Tightly packed leaves D) Green tips
A) Brassicaceae B) Poaceae C) Asteraceae D) Solanaceae
A) Italy B) Belgium C) Spain D) Greece
A) The center of the head B) The entire leaf is equally bitter. C) The thicker stems D) The tips of the leaves
A) Cichorium intybus var. foliosum B) Spinacia oleracea C) Brassica oleracea D) Lactuca sativa
A) Cucumbers and ranch dressing B) Strawberries and whipped cream C) Tomatoes and balsamic vinegar D) Walnuts and blue cheese
A) Maybe B) False C) I do not know. D) True
A) Fringed edges B) Curly texture C) Smooth leaves D) Slightly bitter taste
A) Pruning the leaves to encourage head formation. B) Planting the seeds in a greenhouse. C) A second growth period in darkness to produce the white head. D) The use of fertilizers to accelerate growth.
A) Smell the endives. B) Check the root end. C) Make sure they are not heavy. D) Test the leaf softness. |