How to Identify and Classify Ackees

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

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

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

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

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

5. What happens if you eat unripe ackee?

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

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

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

7. Ackee is native to which continent?

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

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

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

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

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

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

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

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

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

12. How should ackees be transported after harvesting?

A) Exposed to direct sunlight.
B) Carefully, to avoid bruising.
C) Submerged in water.
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) The pod is closed and green in young ackees.
D) Young ackees have a sweet aroma.

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

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

15. Which country is ackee considered its national fruit?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A) Discard it, as it contains toxins.
B) Use it to water plants.
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) Pork.
B) Beef.
C) Chicken.
D) Saltfish.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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