Culinary Curriculum Quiz - Watermelon Board

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May we contact you in the future with watermelon information?(Required)

Yes

Are you completing this quiz for ACF credit?(Required)

Yes

Lesson 1: Watermelon History, Cultivation & Market Insights

The origin of watermelon can be traced back to southern Africa.(Required)

True

False

The first evidence of people eating watermelon was recorded in:(Required)

Egypt

China

Mediterranean

Watermelon cousins, in the cucurbitaceae family, include:(Required)

Squash, zucchini, cucumber

Apples, pears, plums

Tomatoes

Sun + bees + well-drained sandy soil + water are what’s needed to grow watermelon.(Required)

True

False

Watermelons are harvested by hand at full maturity.(Required)

True

False

Consumer research shows that taste is the top reason consumers buy watermelon.(Required)

True

False

When dining out, more consumers are increasingly ordering items in which of these categories with watermelon:(Required)

Beverages

Vegetable salads

Entrees

All of the above

Lesson 2: Watermelon Types, Product Formats & Availability

Which is not a type of watermelon?(Required)

Mini

Yellow/Orange

Blue

Seeded

Approximately 85% percent of watermelon cultivars grown today are seedless.(Required)

True

False

Which is not one of the top watermelon producing states in the U.S.?(Required)

California

Texas

Montana

Mexico and Guatemala are two countries that contribute to the year-round supply of watermelon.(Required)

True

False

How many chromosomes does a seedless watermelon have?(Required)

105

Lesson 3: Watermelon Receiving, Handling & Storage

What are the key characteristics used to tell when a watermelon is ripe, before cutting?(Required)

Firm, symmetrical, and free of bruises, cuts, dents or soft spots

Heavy for its size

Pale yellow to creamy white ground spot

All of the above

Storing watermelon with ethylene producing products causes decay of watermelon flesh.(Required)

True

False

While 55°F is the ideal storage temperature for watermelon, if the fruit arrives refrigerated the cold chain should not be broken.(Required)

True

False

Cut watermelon can be stored:(Required)

5 to 7 days

2 days

For safety and to maximize the yield, the first step is cutting the ends off to create a stable base and provide access to the peel and rind.(Required)

True

False

With a little practice, cutting a whole watermelon into cubes takes _______ minutes.(Required)

2.50 to 3.05 minutes

5 to 6.10 minutes

The average yield of watermelon flesh is _______.(Required)

66.5%

47.2%

Lesson 4: Watermelon on the Menu

Which of the following are menu trends that support the use of watermelon on menus?(Required)

Watermelon is one of the fastest growing smoothie flavors.

Watermelon is one of the fastest growing fruits on salad menus.

Proteins most commonly menued with watermelon are chicken and pork.

All of the above.

Select one cooking technique for watermelon that you have tried or would like to try.(Required)

Compress

Grill

Pickle

Infuse

Consommé

Watermelon pairs beautifully with ingredients in sweet and savory menu items.(Required)

True

False

Which is a way to incorporate watermelon rind on a menu?(Required)

Sangria

Flatbread

Relish

Watermelon can only be used in one cooking technique.(Required)

True

False

Lesson 5: Watermelon Carving

Watermelon cuts for carving will be easier to make when the fruit is at room temperature.(Required)

True

False

Which of the following will make a watermelon more stable for carving?(Required)

Standing the watermelon in a bowl.

Cutting a thin slice off the bottom to make a flat base.

What are ways to transfer a design to the surface of the watermelon?(Required)

Draw a design freehand on the watermelon using a marker or sharp pencil.

Prepare a paper template of your design and trace along the design’s lines onto the watermelon.

All of the above.

Watermelon carvings draw attention, add value and suggest something special in foodservice settings.(Required)

True

False

Lesson 6: Watermelon Nutrition

A two cup serving of watermelon has(Required)

30 calories

120 calories

80 calories

Watermelon is an excellent source of:(Required)

Lycopene

Vitamin C

Vitamin A

None of the above

Watermelon is a source of Vitamin B6.(Required)

True

False

Watermelon is 92% water; a flavorful, nutritious choice for hydration.(Required)

True

False

Watermelon may be a part of a healthy diet.(Required)

True

False

Watermelon Curriculum Evaluation

Were you familiar with watermelon before you took this course?(Required)

Yes, I use watermelon on menus and/or in teaching situations

Yes, but I do not use watermelon on menus and/or in teaching situations

No, I was not familiar

Did the course meet your expectations?(Required)

Better than I expected.

What I expected.

Not what I expected.

What were the strengths of the course?(Required)

How could the course be improved?(Required)

What other information about watermelon are you interested in learning?(Required)

Please rate the course in these areas

Lesson 1: Watermelon History, Cultivation & Market Insights(Required)

Excellent

Good

Fair

Poor

Lesson 2: Watermelon Types, Product Formats & Availability(Required)

Excellent

Good

Fair

Poor

Lesson 3: Watermelon Receiving, Handling & Storage(Required)

Excellent

Good

Fair

Poor

Lesson 4: Watermelon on the Menu(Required)

Excellent

Good

Fair

Poor

Lesson 5: Watermelon Carving(Required)

Excellent

Good

Fair

Poor

Lesson 6: Watermelon Nutrition(Required)

Excellent

Good

Fair

Poor

Upon receipt of your quiz and evaluation form, the National Watermelon Promotion Board will send a certificate of completion. Please allow 7-10 business days to receive the certificate.

Note: Multiple submissions of this form are not allowed.