Identify poisonous plants/fish.

• A. Apple seeds, potato with green skin
• B. Toadstools, deadly nightshade, undercooked red kidney beans
• C. Raw fish and shellfish
• D. Poison ivy and poison oak

Answer: (B)

Understanding ingestion hazards from poisonous plants and foods helps you spot what could cause illness if eaten. Toadstools are a classic example of a poisonous mushroom, and deadly nightshade is a highly toxic plant. Undercooked red kidney beans contain a lectin toxin that can cause vomiting and diarrhea unless the beans are boiled thoroughly. Taken together, these illustrate clear ingestion hazards from plant-based sources and prepared foods, which is exactly what this item is testing.

The other options mix in items that aren’t as clearly hazardous when consumed in typical food-service settings, or hazards that show up in different ways. Poison ivy and poison oak cause skin dermatitis, not ingestion poisoning. Raw fish and shellfish can carry other food-safety risks, but they’re not the straightforward “poisonous plants/fish” examples this question targets. Apple seeds and potatoes with green skin do contain toxic compounds, but in everyday kitchen practice they’re less emphasized as the classic poisoning hazards compared with toxic mushrooms, a deadly plant, and undercooked beans.