How to Identify and Classify Ackees

1. What is the primary indicator of ripeness for ackee?

A) The pods open naturally.
B) The skin turns completely red.
C) The stem detaches easily.
D) The fruit feels soft to the touch.

2. What color should the arils of a ripe and safe-to-eat ackee be?

A) White.
B) Bright yellow or orange.
C) Pale green.
D) Dark brown.

3. Which part of the ackee plant is always poisonous, regardless of ripeness?

A) The stem.
B) The outer pod.
C) The arils.
D) The seeds.

4. What compound makes unripe ackee poisonous?

A) Cyanide.
B) Hypoglycin A.
C) Oxalic acid.
D) Solanine.

5. What happens if you eat unripe ackee?

A) Mild indigestion.
B) Hair loss.
C) Jamaican Vomiting Sickness.
D) Temporary blindness.

6. What is the scientific name for the ackee tree?

A) Musa paradisiaca.
B) Citrus sinensis.
C) Blighia sapida.
D) Mangifera indica.

7. Ackee is native to which continent?

A) West Africa.
B) Asia.
C) North America.
D) South America.

8. How many lobes or arils are typically found in a mature ackee fruit?

A) Two.
B) Three.
C) Five.
D) Four.

9. The outer pod of the ackee fruit changes color as it ripens. What is the general color progression?

A) Black to brown.
B) Blue to orange.
C) Green to red/yellow.
D) White to purple.

10. What is the texture of properly cooked ackee often compared to?

A) Scrambled eggs.
B) Mashed potatoes.
C) Fried chicken.
D) Boiled spinach.

11. Which of the following environmental factors encourages proper ackee ripening?

A) Constant cloud cover.
B) Warm, sunny weather.
C) Freezing temperatures.
D) Heavy rainfall.

12. How should ackees be transported after harvesting?

A) Submerged in water.
B) Carefully, to avoid bruising.
C) Exposed to direct sunlight.
D) Stacked tightly in containers.

13. What is a key visual difference between a young, immature ackee fruit and a mature fruit?

A) The arils are already fully formed in young ackees.
B) The seeds are larger in young ackees.
C) Young ackees have a sweet aroma.
D) The pod is closed and green in young ackees.

14. What type of soil is best suited for growing ackee trees?

A) Clay soil.
B) Well-drained soil.
C) Sandy soil with poor drainage.
D) Acidic soil.

15. Which country is ackee considered its national fruit?

A) Brazil.
B) Nigeria.
C) Ghana.
D) Jamaica.

16. What does 'dehiscent' mean in the context of ackee fruit?

A) Lacking seeds.
B) Having a smooth surface.
C) Splitting open at maturity.
D) Remaining closed at maturity.

17. What happens to the hypoglycin A levels as the ackee fruit ripens?

A) They remain constant.
B) They increase.
C) They fluctuate randomly.
D) They decrease.

18. If the arils are damaged or bruised, is it safe to eat them?

A) Yes, damaged arils have more flavor.
B) No, it's best to discard damaged arils.
C) Yes, as long as they are washed carefully.
D) Yes, as long as they are cooked thoroughly.

19. What is the shape of a mature ackee fruit before it opens?

A) Round.
B) Pear-shaped or oblong.
C) Cylindrical.
D) Star-shaped.

20. Which of these nutrients is ackee a good source of?

A) Iron.
B) Vitamin C.
C) Vitamin B12.
D) Calcium.

21. Besides color and opening, what other physical characteristic indicates ripeness?

A) A strong, sweet smell.
B) A smooth, shiny surface.
C) A slight softening of the pod.
D) A heavy weight.

22. What should you do with the cooking water after boiling ackee?

A) Use it to water plants.
B) Use it to make soup.
C) Freeze it for later use.
D) Discard it, as it contains toxins.

23. What is a common culinary pairing with ackee in Jamaican cuisine?

A) Beef.
B) Saltfish.
C) Chicken.
D) Pork.

24. Why is it important to avoid eating the 'membrane' attached to the arils?

A) It can contain higher concentrations of toxins.
B) It is not nutritious.
C) It is difficult to digest.
D) It has an unpleasant taste.

25. What distinguishes different varieties of ackee (e.g., 'cheese' vs. 'butter')?

A) Height of the tree.
B) Taste and texture of the arils.
C) Color of the pod.
D) Size of the seeds.

26. What part of the ackee flower eventually develops into the fruit?

A) The petals.
B) The stamen.
C) The sepal.
D) The ovary.

27. How does the presence of birds affect the ackee crop?

A) Birds can help disperse the seeds.
B) Birds have no impact on the crop.
C) Birds always damage the fruit.
D) Birds prevent the fruit from ripening.

28. What is the best method of storage for ackee after it has been properly cooked?

A) Refrigerated in an airtight container.
B) Frozen without blanching.
C) Exposed to air to dry.
D) Left at room temperature.

29. What type of climate is most ideal for ackee cultivation?

A) Desert.
B) Temperate.
C) Tropical.
D) Arctic.

30. What is the role of sunlight in ackee fruit development?

A) It bleaches the color of the arils.
B) It aids in photosynthesis and sugar production.
C) It attracts harmful pests.
D) It inhibits the fruit from ripening.

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