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How to Identify and Classify Artichokes
  • 1. What is the primary visual indicator of a fresh artichoke?
A) Open, spreading leaves
B) Tightly closed leaves
C) Brown spots on leaves
D) A soft, spongy texture
  • 2. What does a slightly open artichoke suggest?
A) The artichoke needs more sunlight.
B) The artichoke is at peak freshness.
C) The artichoke is a different variety.
D) The artichoke is nearing the end of its freshness.
  • 3. What is the ideal stem length for a quality artichoke?
A) Less than 1 inch
B) No stem at all
C) 1-2 inches
D) 3-4 inches
  • 4. Why is stem length important?
A) Indicates recent harvesting and freshness.
B) Indicates the variety of artichoke.
C) Determines the cooking time.
D) Helps retain moisture.
  • 5. What characteristic indicates an older, less desirable artichoke?
A) Bright green stem
B) Dry, splitting stem
C) Slightly moist stem
D) Stem covered in soil
  • 6. What should be the texture of a fresh artichoke?
A) Soft and pliable
B) Firm and heavy
C) Light and airy
D) Hard and brittle
  • 7. What does a heavy artichoke signify?
A) High sugar content.
B) High protein content.
C) High moisture content.
D) High fiber content.
  • 8. What is a common characteristic of the 'Green Globe' variety?
A) Purple leaves
B) Spiny exterior
C) Elongated shape
D) Round shape
  • 9. The 'Violetta' artichoke is distinguished by its:
A) Purple hue
B) Small size
C) Lack of thorns
D) Bright green color
  • 10. Which artichoke is known for its elongated shape?
A) 'Romanesco'
B) 'Violetta'
C) 'Green Globe'
D) 'Chianti'
  • 11. What is a tell-tale sign that an artichoke is tough?
A) Dark green color
B) Small size
C) Overly large size
D) Light green color
  • 12. Why do artichokes sometimes have a slight brown discoloration?
A) Lack of sunlight
B) Oxidation
C) Overwatering
D) Pest damage
  • 13. What can be done to minimize browning?
A) Soak in sugar water
B) Dry the artichoke completely
C) Refrigerate uncovered
D) Sprinkle with lemon juice
  • 14. How should artichokes be stored?
A) In the freezer, uncovered.
B) At room temperature, in direct sunlight.
C) In a dry pantry, wrapped in paper.
D) In the refrigerator, in a plastic bag.
  • 15. What is the ideal temperature for storing artichokes?
A) 32-36°F
B) 60-65°F
C) 40-45°F
D) 50-55°F
  • 16. How long can artichokes typically be stored properly?
A) 1 month
B) 1-2 days
C) 2-3 weeks
D) 5-7 days
  • 17. What indicates the presence of frost damage?
A) Shiny leaves
B) Bright green leaves
C) Soft, mushy leaves
D) Tightly closed leaves
  • 18. Which part of the artichoke is the 'choke'?
A) The fuzzy center
B) The stem
C) The heart
D) The outer leaves
  • 19. When is the choke fully developed?
A) In young artichokes
B) Only in purple artichokes
C) In mature artichokes
D) In all varieties
  • 20. What makes the choke inedible?
A) Its high acidity
B) Its high sugar content
C) Its bitter taste
D) Its fibrous texture
  • 21. What is the edible portion of the artichoke leaf?
A) The stem attachment
B) The entire leaf
C) The spiny tip
D) The fleshy base
  • 22. What is the most prized part of the artichoke?
A) The heart
B) The stem
C) The outer leaves
D) The choke
  • 23. What flavor profile should a high-quality artichoke possess?
A) Extremely bitter and earthy
B) Overly sweet and fruity
C) Slightly nutty and vegetal
D) Highly acidic and sour
  • 24. What is the purpose of trimming the leaf tips?
A) To remove the thorns.
B) To enhance the artichoke's color.
C) To improve flavor.
D) To make the artichoke cook faster.
  • 25. What does it mean when an artichoke's leaves are splayed?
A) The artichoke is a unique variety
B) The artichoke was grown in a warm climate
C) The artichoke needs to be watered
D) The artichoke is past its prime
  • 26. What is an indicator of an artichoke that has been bruised?
A) Dark spots that are soft.
B) Bright green firm spots.
C) Evenly brown coloration.
D) A strong floral scent.
  • 27. When buying artichokes, what size is generally considered ideal?
A) Very small
B) Size does not matter.
C) Medium to large
D) Extremely large
  • 28. If an artichoke 'squeaks' when the leaves are rubbed together, what does this indicate?
A) The artichoke is fresh
B) The artichoke is a rare variety.
C) The artichoke has been washed too much.
D) The artichoke is old.
  • 29. The 'Romanesco' artichoke is often characterized by what shape?
A) Spherical
B) Elongated
C) Flat
D) Conical
  • 30. What pest may be present within the leaves of an artichoke?
A) Aphids
B) Ladybugs
C) Earthworms
D) Snails
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