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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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