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