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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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