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