A) Chemical decomposition of proteins.
B) Exposure to oxygen.
C) Heating at high temperatures.
D) Microbial conversion of carbohydrates.

A) Bacteria
B) Yeast
C) Mold
D) Viruses

A) To add flavor.
B) To prevent oxygen from entering.
C) To regulate temperature.
D) To speed up fermentation.

A) Sugar solution.
B) Vinegar solution.
C) Oil solution.
D) Saltwater solution.

A) Butter
B) Yogurt
C) Pasteurized milk
D) Ice cream

A) 32-40°F (0-4°C)
B) 100-110°F (38-43°C)
C) 65-75°F (18-24°C)
D) 80-90°F (27-32°C)

A) To provide nutrients for fermentation.
B) To inhibit undesirable bacteria.
C) To add sweetness.
D) To speed up fermentation.

A) Nitrogen
B) Hydrogen
C) Carbon dioxide
D) Oxygen

A) Fermented tea.
B) Fermented vegetable.
C) Fermented milk.
D) Fermented juice.

A) Sauerkraut fermentation.
B) Kimchi fermentation.
C) Kombucha fermentation.
D) Yogurt fermentation.

A) Tofu
B) Edamame
C) Tempeh
D) Soy milk

A) Fermentation by yeasts.
B) Fermentation by enzymes.
C) Fermentation by lactic acid bacteria.
D) Fermentation by molds.

A) To prevent mold growth.
B) To increase salt concentration.
C) To speed up fermentation.
D) To add color.

A) Fermented beets.
B) Fermented cucumbers.
C) Fermented carrots.
D) Fermented cabbage.

A) To introduce specific microorganisms.
B) To add flavor.
C) To increase salt content.
D) To remove unwanted bacteria.

A) Increased blood sugar levels.
B) Reduced vitamin absorption.
C) Decreased immune function.
D) Improved gut health.

A) Without oxygen.
B) With oxygen.
C) Without light.
D) With light.

A) Glucose
B) Fat
C) Starch
D) Salt

A) Wine
B) Kombucha
C) Kefir
D) Kvass

A) Fermented wheat bread.
B) Fermented soybean paste.
C) Fermented rice drink.
D) Fermented barley soup.

A) Hydrometer.
B) Thermometer.
C) Barometer.
D) pH meter.

A) Sourdough bread
B) Sauerkraut
C) Canned beans
D) Pickles

A) To inhibit bacteria growth.
B) To accelerate mold growth.
C) To add sweetness.
D) Source of lactic acid bacteria.

A) Density
B) Sugar content
C) Temperature
D) Acidity

A) Diabetes
B) The common cold
C) Asthma
D) Botulism

A) Introduce oxygen
B) Add flavor
C) Lower temperature
D) Release built-up gases

A) Beets
B) Cucumbers
C) Carrots
D) Cabbage

A) Skip the salting process
B) Use clean equipment
C) Use tap water only
D) Ferment in direct sunlight

A) Heating the mixture
B) Introducing microorganisms
C) Adding spices
D) Removing oxygen

A) Fermented soybeans with a sticky texture.
B) Fermented rice cakes.
C) Fermented wheat noodles.
D) Fermented fish sauce.