A) Thick rind allowing for long storage B) Bright, vibrant colors C) Thin, edible skin D) High water content, making them spoil quickly
A) Honeydew B) Watermelon C) Butternut Squash D) Cantaloupe
A) Winter melons store much longer. B) Summer melons store slightly longer. C) Winter melons store for the same duration. D) Summer melons store significantly longer.
A) Soft and watery B) Mushy and flavorless C) Firm and dense D) Grained and gritty
A) Presence of a shiny, waxy coating B) Bright green color C) Soft, easily pierced skin D) Deep tan color and hard rind
A) Acorn-like with deep ridges B) Long and cylindrical C) Round and smooth D) Pear-shaped
A) Bland and tasteless B) Sweet and nutty C) Spicy and peppery D) Bitter and sour
A) Buttercup Squash B) Delicata Squash C) Spaghetti Squash D) Pumpkin
A) Amount of sunlight after harvest B) Soil type C) Water content D) Sugar content developed during curing
A) Applying a preservative coating B) Allowing the melon to sit in a dry area to harden the skin C) Soaking the melon in water D) Refrigerating immediately after harvest
A) Delicata Squash B) Buttercup Squash C) Hubbard Squash D) Kabocha Squash
A) Bright green B) White C) Blue-gray or orange D) Yellow
A) Acorn Squash B) Spaghetti Squash C) Delicata Squash D) Hubbard Squash
A) Extremely hard rind B) Heavy weight for its size C) Dull color D) Soft spots or mold on the rind
A) Vitamin C B) Calcium C) Beta-carotene D) Potassium
A) Decoration only B) Livestock feed C) Textile dye D) Culinary dishes (pies, soups)
A) Pickling B) Tempura C) Raw salads D) Juicing
A) Sweet Dumpling Squash B) Butterkin Squash C) Turk's Turban Squash D) Ambercup Squash
A) Refrigeration B) Direct sunlight C) Low humidity D) High humidity
A) Fertilizer burn B) Insect damage C) Where the flower was attached D) Disease
A) Spaghetti Squash B) Delicata Squash C) Butterkin Squash D) Acorn Squash
A) Serrated bread knife B) Paring knife C) Vegetable peeler D) Heavy chef's knife
A) The ideal growing climate. B) Their frost resistance. C) The season they are harvested and stored for. D) Their white color.
A) Stringy B) Soft C) Mushy D) Firm
A) Microwave with skin on until soft. B) Boil whole until soft. C) Cut in half, remove seeds, bake cut-side up. D) Peel skin, dice, and roast.
A) 65-70°F (18-21°C) B) 32-40°F (0-4°C) C) 50-55°F (10-13°C) D) Below freezing
A) Only when young B) Thinner skin, lower cellulose content C) Higher fat content D) Chemical treatment
A) True B) False C) Only when ripe D) Depending on the season
A) Pumpkin B) Acorn Squash C) Butternut Squash D) Sweet Potato |