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