In this task, you are given a context and four options. Each option is a suggested ending for the context. You should read the context and pick the best ending for the context. Please answer with "A", "B", "C", and "D".

Q: [header] How to bake kabocha squash [title] Cut the stem off the top of the squash. [step] Place the tip of a sharp kitchen knife 1 inch (2.5 cm) from the stem of the squash. Penetrate the skin of the squash and cut around the stem. <sep> (A) Lift the peel off the top of the squash by turning the knife counterclockwise and keeping pressure on the peel. Tear off the top of the squash by turning it sideways with a sharp knife. (B) Pull the tender sections from the stem and discard the central core. [substeps] Sometimes you'll need to water the squash to dry it out. (C) Then, pull up on the stem to remove it. [substeps] You need a sharp knife to cut through the thick skin of the squash. (D) [substeps] If possible, have someone else cut the squash up to ensure that it is safe to be cut into pieces. [title] Boil the squash to turn it into bite-sized pieces.

A: C
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Q: [header] How to make football brownies [title] Preheat the oven and melt the butter with the unsweetened chocolate. [step] Turn the oven on to 350 degrees f (176 c). Get out a medium saucepan and place 1 cup (226 g) of butter in it. <sep> (A) Turn the heat to medium low and let the butter melt for about 1 minute or until it melts. [substeps] It's best to use unsweetened butter because it doesn't contain the white chocolate protein it caramelizes more effectively. (B) Stir the two together with a wooden spoon until melted and the mixture is smooth. [substeps] You can use either unsweetened or unsweetened chocolate. (C) Place a sieve over the top to break up any remaining clumps of butter and sugar that might be settling in the butter and place the bowl inside the pan. [substeps] If you prefer, you can use a stand mixer that is set to low speed or you can run a light mixer over the top. (D) Chop 6 ounces (170 g) of unsweetened chocolate into chunks and add it to the saucepan. Melt the butter with the chocolate over low heat.

A: D
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Q: [header] How to steam artichokes [title] Choose good artichokes. [step] A fresh artichoke will be quite heavy and deep green. [substeps] The artichoke should also have tight leaves that make a squeaking sound when squeezed together. <sep> (A) The leaves should not look dry or split apart. Smaller artichokes tend to be more tender, but large artichokes have larger hearts, and the hearts are generally the sweetest, most flavorful part of the vegetable. (B) The outer layer should be smooth and round, like jelly. Avoid citrus pesticides, wild animals, or contaminated florist's produce. (C) [title] Cut off a protective flap with an overhand cutting tool. [step] The flap should extend to the outside of the artichoke, and be slightly ajar as a shade. (D) When you scoop the artichoke in, you will have to squeeze slightly to ensure that the artichoke doesn't choke up all the way. [title] Keep the artichokes dry.

A:
A
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