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