How to Identify and Classify Ackees

How to Identify and Classify Ackees - Test

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

A) The skin turns completely red.
B) The pods open naturally.
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) Pale green.
B) White.
C) Dark brown.
D) Bright yellow or orange.

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

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

4. What compound makes unripe ackee poisonous?

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

5. What happens if you eat unripe ackee?

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

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

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

7. Ackee is native to which continent?

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

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

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

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

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

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

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

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

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

12. How should ackees be transported after harvesting?

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

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 pod is closed and green in young ackees.
C) Young ackees have a sweet aroma.
D) The seeds are larger in young ackees.

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

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

15. Which country is ackee considered its national fruit?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A) It is difficult to digest.
B) It is not nutritious.
C) It can contain higher concentrations of toxins.
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 stamen.
B) The sepal.
C) The petals.
D) The ovary.

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

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

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

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

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

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

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

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

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