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