TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Some say one should use more than one cutting boards because if you use just one board for raw meat and vegetables, bacteria from raw meat moves to the board and then to the vegetables, then you eat that vegetable raw, and you get sick.Some uses more than two cutting boards: one for fish, another for raw poultry, yet another for dairy and so on. What if I use just two rather than 3 or more? One for stuff to be heated, another for everything else. What do I gain by using 3 or more rather than 2?

SOLUTION: Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?

PROBLEM: Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know they're unripe until I've cut them open, sadly turning them into compost instead of dinner.

SOLUTION: How can I tell if my acorn squash is ripe before cutting it open?

PROBLEM: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.

SOLUTION:
How do I keep meringue from "weeping"?