A) Poaceae B) Fabaceae C) Solanaceae D) Musaceae
A) Bananas B) Pears C) Oranges D) Apples
A) Pickled B) Dried C) Raw D) Cooked
A) Sucrose B) Starch C) Glucose D) Fructose
A) Tropical regions B) Temperate regions C) Arctic regions D) Desert regions
A) Red B) Black or very dark brown C) Green D) Yellow
A) Mushy and sour B) Soft and sweet C) Starchy and hard D) Juicy and tangy
A) Steaming (for raw consumption) B) Frying C) Boiling (for raw consumption) D) Microwaving (for raw consumption)
A) Sweeter and less starchy B) More colorful C) Larger and tougher D) Smaller and softer
A) Calcium B) Vitamin A C) Vitamin C D) Potassium
A) Black plantain B) Red plantain C) Green plantain D) Yellow plantain
A) Overripe B) Rotten C) Unripe D) Ripe
A) Fruit B) Stem C) Leaves D) Roots
A) Tropical B) Arctic C) Temperate D) Desert
A) Bitter B) Savory C) Sweet D) Sour
A) Australia B) Asia C) Africa D) Europe
A) Alcapurrias B) Maduros C) Mofongo D) Tostones
A) Tostones B) Alcapurrias C) Mofongo D) Maduros
A) A staple carbohydrate source B) A medicinal herb C) A rare delicacy D) A source of processed sugar
A) Sugar content B) Starch content C) Fiber content D) Water content
A) Banana species B) Orange species C) Potato species D) Apple species
A) Northern Europe B) Central Asia C) North America D) Sub-Saharan Africa
A) Ripens underwater B) Does not ripen C) Ripens after harvesting D) Ripens only on the plant
A) Vegetable oil B) Olive oil C) Flaxseed oil D) Sesame oil
A) Shorter B) Indefinite C) Longer D) About the same
A) Yellowing leaves B) Increased fruit production C) Bright pink flowers D) Dark green stems
A) Ladybugs B) Nematodes C) Earthworms D) Butterflies
A) Adding sugar B) Freezing C) Soaking in saltwater D) Baking
A) Creating dyes B) Building houses C) Wrapping food D) Making tea
A) To extend the shelf life B) To increase nutritional value C) To achieve the desired taste and texture D) To prevent spoilage |