A) Covered in thorns B) Bright red color C) Long, slender pods D) Round, bulbous shape
A) Green B) Purple C) Brown D) Yellow
A) Slimy and slippery B) Rough and bumpy C) Soft and mushy D) Smooth and firm
A) Lack of nutrients B) Over-maturity C) Ideal ripeness D) Insect infestation
A) Dull and muted B) Crisp and clean C) No snap at all D) Rubbery and resistant
A) Edamame B) Snap peas C) Lima beans D) String beans
A) Nightshade B) Cucurbit C) Legume D) Brassica
A) 10-12 inches B) 1-2 inches C) 20-24 inches D) 4-7 inches
A) Kentucky Wonder B) Butter Bean C) Haricots Verts D) Romano Bean
A) Flowering time B) Growth habit C) Pod color D) Seed size
A) Soybean B) Pole bean C) Bush bean D) Fava bean
A) Provider B) Scarlet Runner C) Kentucky Wonder D) Blue Lake Pole
A) Nutrient richness B) Water content C) Freshness and tenderness D) Age and toughness
A) Steamed B) Raw with the pod C) Sauteed D) Roasted
A) Root structure B) Texture C) Pod shape D) Pod color
A) Dark spots B) Uniform green color C) Smooth skin D) Firm texture
A) At room temperature B) In direct sunlight C) In a paper bag in a warm place D) Refrigerated
A) To remove pesticides B) To prevent the bean from sprouting C) To enhance flavor D) To improve texture
A) Zero B) Variable C) High D) Low
A) Dotted bean B) Flat bean C) Round bean D) Spotted bean
A) Crisp Snap B) Bright green C) Long size D) Bulging seeds
A) Brief boiling B) Sun drying C) Deep frying D) Air drying
A) Fix nitrogen B) Deplete nitrogen C) Introduce acidity D) Require lots of water
A) Brown B) White C) Green D) Black
A) Stunted Growth B) Rapid Growth C) Bright Color D) Large Pods
A) The pod B) The leaves C) The stem D) The root
A) Vitamin B12 B) Iron C) Vitamin K D) Calcium
A) Late Fall B) Winter C) Early Spring D) Late Spring/Early Summer
A) It's old B) It's a new variety C) It's fresh D) It's not safe |