A) Loose-leaf B) Romaine C) Butterhead D) Iceberg
A) Long, upright leaves B) Small, round leaves C) Frilly, red-tinged leaves D) Crinkled, loose leaves
A) Spicy, peppery flavor B) Bitter, strong flavor C) Soft, buttery texture D) Crisp, watery texture
A) Leaves are not formed into a head B) It requires special growing conditions C) It has a very long shelf life D) It is always red in color
A) Its oak-like flavor B) Its ability to grow near oak trees C) Its use in oak-barrel aging D) The shape of its leaves
A) Purple B) Red C) Pale green D) Dark green
A) Bibb B) Romaine C) Butterhead D) Iceberg
A) At room temperature, in direct sunlight B) Uncovered, in a dry place C) In the freezer D) In the refrigerator, wrapped in a damp paper towel
A) Smell B) Seed color C) Leaf shape and arrangement D) Root size
A) Radicchio B) Iceberg C) Butterhead D) Bibb
A) A strong odor B) Crisp leaves and a firm head C) Yellowed leaves D) Wilted leaves and a soft head
A) Romaine B) Boston C) Red Leaf D) Iceberg
A) Tender and delicate B) Soft and buttery C) Crisp and watery D) Tough and fibrous
A) Bibb B) Endive C) Romaine D) Iceberg
A) Triangular B) Oblong C) Flat D) Round
A) 32-40°F (0-4°C) B) 45-50°F (7-10°C) C) 60-70°F (15-21°C) D) Above 75°F (24°C)
A) 50-60% B) 70-80% C) 30-40% D) 95-100%
A) Small, dense leaves B) Frilly, broad leaves C) Thin, almost transparent leaves D) Long, tightly packed leaves
A) Iceberg Lettuce B) Arugula C) Boston Lettuce D) Bibb Lettuce
A) Rubbery B) Soft C) Thick D) Crispy
A) A large, loose-leaf variety B) A miniature romaine type C) A frilly, red-tinged lettuce D) A compact, head-forming lettuce
A) Lack of sunlight B) Overwatering C) Insect infestation D) Ethylene exposure
A) Thick, rib-like leaves B) Curly endive leaves C) Smooth, flat leaves D) Reddish-purple leaves
A) Radicchio B) Romaine C) Iceberg D) Butterhead |