How to Identify and Classify Durians
  • 1. What is the most common method for initially identifying a durian?
A) Spike shape
B) Stem length
C) Smell
D) Leaf color
  • 2. Which durian variety is known for its bittersweet taste and creamy texture?
A) Monthong
B) Red Prawn
C) D24
D) Musang King
  • 3. What does the term 'D' followed by a number usually signify in durian classification?
A) Density score
B) Registered variety number
C) Diameter in inches
D) Days to maturity
  • 4. What is a key characteristic of the Monthong durian?
A) Bright orange flesh, pungent aroma
B) Pale yellow flesh, mild taste
C) Small size, thick husk
D) Reddish flesh, bitter taste
  • 5. The 'Red Prawn' durian is named for its flesh color. What color is it?
A) Orange-red
B) White
C) Dark green
D) Pale yellow
  • 6. Which factor is LEAST likely to affect the perceived taste of a durian?
A) Variety
B) Husk color
C) Maturity
D) Growing conditions
  • 7. What is a key indicator of a ripe durian based on sound?
A) Solid thud
B) High-pitched ringing sound
C) No sound at all
D) Hollow sound when tapped
  • 8. Where are Durians primarily grown?
A) Africa
B) South America
C) Southeast Asia
D) North America
  • 9. What is the husk of a Durian covered with?
A) Fur
B) Smooth skin
C) Spikes
D) Scales
  • 10. What is the common name for the Durio zibethinus species?
A) Rambutan
B) Durian
C) Mangosteen
D) Jackfruit
  • 11. The shape of the spikes on a durian can help identify the...
A) Ripeness
B) Variety
C) Country of origin
D) Age of the tree
  • 12. What is a crucial step in determining the maturity of a harvested durian?
A) Weighing the fruit
B) Measuring the circumference
C) Observing the color of the spikes
D) Checking the stem for ease of breakage
  • 13. What is the texture of a good quality durian generally described as?
A) Gritty
B) Fibrous
C) Watery
D) Creamy
  • 14. What is the primary color often associated with Musang King durian flesh?
A) Pale white
B) Bright red
C) Golden yellow
D) Light green
  • 15. Which of these is NOT a typical factor considered during durian classification?
A) Taste
B) Flesh color
C) Root depth
D) Aroma
  • 16. A cracked husk on a Durian usually indicates what?
A) Under-ripeness
B) Over-ripeness
C) Normal ripening
D) Damage
  • 17. What typically determines the price of a durian?
A) Origin only
B) Weight only
C) Variety and quality
D) Size only
  • 18. What does 'D24' durian taste like?
A) Bittersweet
B) Sour
C) Mildly sweet
D) Very sweet
  • 19. How is the Kan Yao durian often characterized?
A) Small spikes
B) Long stem
C) Green flesh
D) Round shape
  • 20. What is a common practice to test for durian ripeness, involving the stem?
A) Smelling the stem
B) Poking the stem
C) Cutting the stem
D) Coloring the stem
  • 21. What should you AVOID doing when assessing a Durian's ripeness by smell?
A) Smelling the bottom of the Durian
B) Inhaling too deeply
C) Smelling the spikes
D) Smelling the stem
  • 22. Which Durian variety is known for having small seeds or even seedless segments?
A) Musang King
B) Monthong
C) J-Queen
D) D24
  • 23. What is one way to prevent bruising when handling a Durian?
A) Drop it from a short height
B) Roll it along the floor
C) Use a metal hook
D) Handle gently
  • 24. What is the primary purpose of grafting in durian cultivation?
A) To increase fruit size
B) To change the taste
C) To propagate desired varieties
D) To prevent diseases
  • 25. What should you do if you find worms inside your durian?
A) Wash the worms off and eat the durian
B) Cook the durian to kill the worms
C) Only eat the parts that are not affected.
D) Discard the durian
  • 26. What does 'Kampung' typically refer to when describing durian?
A) Local or village variety
B) Exported variety
C) Organic variety
D) Hybrid variety
  • 27. After opening a Durian, how should you store any leftover flesh?
A) Wrapped in newspaper
B) At room temperature, uncovered
C) In an airtight container in the refrigerator
D) In the freezer, uncovered
  • 28. What is a common descriptor for the texture of overripe durian?
A) Crisp
B) Mushy
C) Rubbery
D) Firm
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