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Instant Download PDF Agriscience Fundamentals and Applications 6th Edition Burton Test Bank Full Chapter
Instant Download PDF Agriscience Fundamentals and Applications 6th Edition Burton Test Bank Full Chapter
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UNIT 9—SOILS AND HYDROPONICS MANAGEMENT
TRUE/FALSE
1. Greenhouses that are near natural hot water springs can use the springs as a heat source.
ANS: T PTS: 1
2. In the retail market, “hothouse” vegetables command higher prices than field production vegetables.
ANS: T PTS: 1
ANS: F PTS: 1
4. Over time, hydroponics has become a less important mode of producing vegetables and other
high-income plants.
ANS: F PTS: 1
5. Perlite is used extensively for starting new plants because it holds little water.
ANS: F PTS: 1
6. Soils vary in temperature, organic matter, and the amount of air and water they contain.
ANS: T PTS: 1
MULTIPLE CHOICE
4. A properly limed and fertilized forage crop is the backbone of a successful crop:
a. row c. yield
b. selection d. rotation
ANS: D PTS: 1
7. Which of the following soil components is derived from such nonliving sources as rock material?
a. organic matter c. topsoil
b. mineral matter d. horizon A
ANS: B PTS: 1
8. The term for the proportion and size of soil particles is:
a. percolation c. texture
b. permeability d. structure
ANS: C PTS: 1
12. Peat moss consists of partially decomposed mosses that have accumulated in waterlogged areas called:
a. loess c. bogs
b. silt d. compost
ANS: C PTS: 1
13. Horse manure mixed with straw is used extensively as a medium for growing:
a. mushrooms c. grasses
b. vegetables d. legumes
ANS: A PTS: 1
COMPLETION
ANS: soil
PTS: 1
ANS: capability
PTS: 1
3. The process by which water soaks into and moves through the soil is called ____________________.
ANS: percolation
PTS: 1
4. In acid soils, ____________________ is needed to raise the pH value for efficient production of crops.
ANS: lime
PTS: 1
5. ____________________ are plants in which certain bacteria use nitrogen gas from the air and convert
it to nitrate.
ANS: Legumes
PTS: 1
6. ____________________ is a mixture of partially decayed organic matter such as leaves, manure, and
household plant wastes.
ANS: Compost
PTS: 1
7. In high rainfall areas, soils are usually ____________________ and somewhat acidic.
ANS: leached
PTS: 1
8. The relative sizes of soil particles, from smallest to largest, are clay, silt, and ____________________.
ANS: sand
PTS: 1
9. The pH is a measure of the degree of acidity or alkalinity. Neutral on the pH scale is the number
____________________.
ANS:
7
seven
PTS: 1
10. The tool used to collect a uniform volume of soil is called a soil ____________________.
ANS: auger
PTS: 1
MATCHING
1. ANS: B PTS: 1
2. ANS: C PTS: 1
3. ANS: A PTS: 1
4. ANS: E PTS: 1
5. ANS: D PTS: 1
6. ANS: C PTS: 1
7. ANS: E PTS: 1
8. ANS: D PTS: 1
9. ANS: A PTS: 1
10. ANS: F PTS: 1
11. ANS: B PTS: 1
12. ANS: H PTS: 1
13. ANS: G PTS: 1
14. ANS: J PTS: 1
15. ANS: I PTS: 1
SHORT ANSWER
ANS:
sulfur
PTS: 1
2. Name three types of living organisms that greatly affect soil formation.
ANS:
Living organisms, such as microbes, plants, insects, animals, and humans, exert considerable influence
on the formation of soil.
PTS: 1
3. What are the physical characteristics of the three important textural grades as determined by the “feel”
of the soil.
ANS:
The outstanding physical characteristics of the important textural grades, as determined by the “feel”
of the soil, are coarse textured (sandy), medium textured (loam), and fine textured (clay).
PTS: 1
4. Name three groups of organisms from the plant kingdom that are often found in soil.
ANS:
Some groups of organisms of the plant kingdom that are often found in soils are:
1. roots of higher plants
2. algae: green, blue-green, and diatoms
3. fungi: mushroom fungi, yeasts, and molds
4. actinomycetes of many kinds: aerobic, anaerobic, autotrophic, and heterotrophic
PTS: 1
ANS:
Predatory groups of organisms from the animal kingdom that are prevalent in soils include snakes,
moles, insects, mites, centipedes, and spiders; microanimals that are predatory, parasitic, and live on
plant tissues include nematodes, protozoans, and rotifers.
PTS: 1
ANS:
Acidity is sometimes referred to as sourness, and alkalinity is referred to as sweetness.
PTS: 1
ANS:
Important benefits or functions of organic matter in soil include:
1. making the soil porous
2. supplying nitrogen and other nutrients to the growing plant
3. holding water for future plant use
4. aiding in managing soil moisture content
5. furnishing food for soil organisms
6. serving as a store house for nutrients
7. minimizing leaching
8. serving as a source of nitrogen and growth-promoting substance
9. stabilizing soil structure
PTS: 1
8. What is weathering?
ANS:
Weathering refers to mechanical forces caused by temperature change such as heating, cooling,
freezing, and thawing.
PTS: 1
9. Describe the method of deposit for each of the following soils: alluvial, lacustrine, loess, colluvial, and
glacial.
ANS:
Alluvial soils are transported by streams; lacustrine soils are left by lakes; loess soils are left by wind;
colluvial soils are left by gravity, and glacial soils are left by ice.
PTS: 1
ANS:
Soil aggregates, or crumbs, are soil units that contain mostly clay, silt, and sand particles held together
by a gel-type substance formed from organic matter.
PTS: 1
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French Beans à la Française 321
(Entremets)
An excellent receipt for French 322
Beans à la Française
To boil Windsor Beans 322
Dressed Cucumbers 322
Mandrang, or Mandram (West 323
Indian receipt)
Another receipt for Mandram 323
Dressed Cucumbers (Author’s 323
receipt)
Stewed Cucumbers (English 323
mode)
Cucumbers à la Poulette 324
Cucumbers à la Créme 324
Fried Cucumbers, to serve in 324
common hashes and minces
Melon 325
To boil Cauliflowers 325
Cauliflowers (French receipt) 325
Cauliflowers with Parmesan 325
Cheese
Cauliflowers à la Française 326
Brocoli 326
To boil Artichokes 326
Artichokes en Salade (see
Chapter VI.)
Vegetable Marrow 327
Roast Tomatas (to serve with 327
roast Mutton)
Stewed Tomatas 327
Forced Tomatas (English 327
receipt)
Forced Tomatas (French 328
receipt)
Purée of Tomatas 328
To boil Green Indian Corn 329
Mushrooms au Beurre 329
Potted Mushrooms 330
Mushroom-Toast, or Croule 330
aux Champignons (excellent)
Truffles, and their uses 331
Truffles à la Serviette 331
Truffles à l’Italienne 331
To prepare Truffles for use 332
To boil Sprouts, Cabbages, 332
Savoys, Lettuces, or Endive
Stewed Cabbage 333
To boil Turnips 333
To mash Turnips 333
Turnips in white Sauce 334
(Entremets)
Turnips stewed in Butter (good) 334
Turnips in Gravy 335
To boil Carrots 335
Carrots (the Windsor receipt) 335
(Entremets)
Sweet Carrots (Entremets) 336
Mashed (or Buttered) Carrots 336
(a Dutch receipt)
Carrots au Beurre, or Buttered 336
Carrots (French receipt)
Carrots in their own Juice (a 337
simple but excellent receipt)
To boil Parsneps 337
Fried Parsneps 337
Jerusalem Artichokes 337
To fry Jerusalem Artichokes 338
(Entremets)
Jerusalem Artichokes à la 338
Reine
Mashed Jerusalem Artichokes 338
Haricots Blancs 338
To boil Beet-Root 339
To bake Beet-Root 339
Stewed Beet-Root 340
To stew Red Cabbage (Flemish 340
receipt)
Brussels Sprouts 340
Salsify 341
Fried Salsify (Entremets) 341
Boiled Celery 341
Stewed Celery 341
Stewed Onions 342
Stewed Chestnuts 342
CHAPTER XVIII.
PASTRY.
Page
Page
Soufflés 377
Louise Franks’ Citron Soufflé 378
A Fondu, or Cheese Souffle 379
Observations on Omlets, 380
Fritters, &c.
A common Omlet 380
An Omlette Soufflé (second 381
course, remove of roast)
Plain Common Fritters 381
Pancakes 382
Fritters of Cake and Pudding 382
Mincemeat Fritters 383
Venetian Fritters (very good) 383
Rhubarb Fritters 383
Apple, Peach, Apricot, or 384
Orange Fritters
Brioche Fritters 384
Potato Fritters (Entremets) 384
Lemon Fritters (Entremets) 384
Cannelons (Entremets) 385
Cannelons of Brioche paste 385
(Entremets)
Croquettes of Rice (Entremets) 385
Finer Croquettes of Rice 386
(Entremets)
Savoury Croquettes of Rice 386
(Entrée)
Rissoles (Entrée) 387
Very savoury Rissoles (Entrée) 387
Small fried Bread Patties, or 387
Croustades of various kinds
Dresden Patties, or Croustades 387
(very delicate)
To prepare Beef Marrow for 388
frying Croustades, Savoury
Toasts, &c.
Small Croustades, or Bread 388
Patties, dressed in Marrow
(Author’s receipt)
Small Croustades, à la Bonne 389
Maman (the Grandmamma’s
Patties)
Curried Toasts with Anchovies 389
To fillet Anchovies 389
Savoury Toasts 390
To choose Macaroni, and other 390
Italian Pastes
To boil Macaroni 391
Ribbon Macaroni 391
Dressed Macaroni 392
Macaroni à la Reine 393
Semoulina and Polenta à 393
l’Italienne (Good) (To serve
instead of Macaroni)
CHAPTER XX.
BOILED PUDDINGS.
Page
BAKED PUDDINGS.
Page
Page
Page