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How to Identify and Classify Ackees - Test
Contributed by: Woolley
  • 1. What is the primary indicator of ripeness for ackee?
A) The fruit feels soft to the touch.
B) The skin turns completely red.
C) The stem detaches easily.
D) The pods open naturally.
  • 2. What color should the arils of a ripe and safe-to-eat ackee be?
A) Bright yellow or orange.
B) Dark brown.
C) Pale green.
D) White.
  • 3. Which part of the ackee plant is always poisonous, regardless of ripeness?
A) The outer pod.
B) The stem.
C) The arils.
D) The seeds.
  • 4. What compound makes unripe ackee poisonous?
A) Cyanide.
B) Hypoglycin A.
C) Solanine.
D) Oxalic acid.
  • 5. What happens if you eat unripe ackee?
A) Jamaican Vomiting Sickness.
B) Hair loss.
C) Temporary blindness.
D) Mild indigestion.
  • 6. What is the scientific name for the ackee tree?
A) Mangifera indica.
B) Musa paradisiaca.
C) Blighia sapida.
D) Citrus sinensis.
  • 7. Ackee is native to which continent?
A) South America.
B) Asia.
C) West Africa.
D) North America.
  • 8. How many lobes or arils are typically found in a mature ackee fruit?
A) Four.
B) Five.
C) Three.
D) Two.
  • 9. The outer pod of the ackee fruit changes color as it ripens. What is the general color progression?
A) Green to red/yellow.
B) Blue to orange.
C) White to purple.
D) Black to brown.
  • 10. What is the texture of properly cooked ackee often compared to?
A) Scrambled eggs.
B) Mashed potatoes.
C) Boiled spinach.
D) Fried chicken.
  • 11. Which of the following environmental factors encourages proper ackee ripening?
A) Constant cloud cover.
B) Heavy rainfall.
C) Warm, sunny weather.
D) Freezing temperatures.
  • 12. How should ackees be transported after harvesting?
A) Exposed to direct sunlight.
B) Stacked tightly in containers.
C) Submerged in water.
D) Carefully, to avoid bruising.
  • 13. What is a key visual difference between a young, immature ackee fruit and a mature fruit?
A) The seeds are larger in young ackees.
B) The pod is closed and green in young ackees.
C) Young ackees have a sweet aroma.
D) The arils are already fully formed in young ackees.
  • 14. What type of soil is best suited for growing ackee trees?
A) Well-drained soil.
B) Sandy soil with poor drainage.
C) Clay soil.
D) Acidic soil.
  • 15. Which country is ackee considered its national fruit?
A) Ghana.
B) Jamaica.
C) Nigeria.
D) Brazil.
  • 16. What does 'dehiscent' mean in the context of ackee fruit?
A) Remaining closed at maturity.
B) Having a smooth surface.
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 remain constant.
C) They fluctuate randomly.
D) They increase.
  • 18. If the arils are damaged or bruised, is it safe to eat them?
A) Yes, as long as they are washed carefully.
B) No, it's best to discard damaged arils.
C) Yes, as long as they are cooked thoroughly.
D) Yes, damaged arils have more flavor.
  • 19. What is the shape of a mature ackee fruit before it opens?
A) Star-shaped.
B) Round.
C) Pear-shaped or oblong.
D) Cylindrical.
  • 20. Which of these nutrients is ackee a good source of?
A) Iron.
B) Calcium.
C) Vitamin C.
D) Vitamin B12.
  • 21. Besides color and opening, what other physical characteristic indicates ripeness?
A) A smooth, shiny surface.
B) A heavy weight.
C) A slight softening of the pod.
D) A strong, sweet smell.
  • 22. What should you do with the cooking water after boiling ackee?
A) Freeze it for later use.
B) Use it to make soup.
C) Use it to water plants.
D) Discard it, as it contains toxins.
  • 23. What is a common culinary pairing with ackee in Jamaican cuisine?
A) Chicken.
B) Beef.
C) Pork.
D) Saltfish.
  • 24. Why is it important to avoid eating the 'membrane' attached to the arils?
A) It is not nutritious.
B) It has an unpleasant taste.
C) It can contain higher concentrations of toxins.
D) It is difficult to digest.
  • 25. What distinguishes different varieties of ackee (e.g., 'cheese' vs. 'butter')?
A) Color of the pod.
B) Size of the seeds.
C) Taste and texture of the arils.
D) Height of the tree.
  • 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 always damage the fruit.
B) Birds have no impact on the crop.
C) Birds prevent the fruit from ripening.
D) Birds can help disperse the seeds.
  • 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) Frozen without blanching.
D) Exposed to air to dry.
  • 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 attracts harmful pests.
B) It inhibits the fruit from ripening.
C) It aids in photosynthesis and sugar production.
D) It bleaches the color of the arils.
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