How to ferment foods naturally for preservation
  • 1. What is the primary goal of food fermentation?
A) Removing all bacteria
B) Cooking food faster
C) Making food sweeter
D) Preservation and flavor development
  • 2. What microorganisms are most commonly involved in fermentation?
A) Only yeasts
B) Bacteria, yeasts, and molds
C) Viruses and parasites
D) Only bacteria
  • 3. What does anaerobic mean?
A) With salt
B) Without oxygen
C) With oxygen
D) Without sugar
  • 4. What is the purpose of salt in many vegetable ferments?
A) To kill all bacteria
B) To add flavor only
C) To speed up the fermentation process
D) To inhibit undesirable bacteria and draw out moisture
  • 5. What is brine?
A) Oil solution
B) Sugar solution
C) Salt water solution
D) Vinegar solution
  • 6. What gas is commonly produced during vegetable fermentation?
A) Carbon dioxide
B) Oxygen
C) Nitrogen
D) Methane
  • 7. Why is it important to keep vegetables submerged in brine during fermentation?
A) To add more flavor
B) To prevent mold growth and spoilage
C) To speed up fermentation
D) To make the vegetables softer
  • 8. What is the role of lactic acid bacteria in fermentation?
A) Produces lactic acid, inhibiting spoilage organisms
B) Breaks down fiber
C) Produces acetic acid
D) Produces alcohol
  • 9. Which of these is a common fermented vegetable?
A) Sauerkraut
B) Roasted carrots
C) Boiled potatoes
D) Steamed broccoli
  • 10. What is a fermentation crock?
A) A type of spoon
B) A type of oven
C) A cleaning tool
D) A specialized container for fermentation
  • 11. What is 'wild' fermentation?
A) Fermentation with alcohol
B) Fermentation in a forest
C) Fermentation using only commercial cultures
D) Fermentation using naturally occurring microbes
  • 12. What is the approximate ideal temperature range for fermenting most vegetables?
A) 100-110°F (38-43°C)
B) 60-75°F (15-24°C)
C) 32-40°F (0-4°C)
D) 80-90°F (27-32°C)
  • 13. What is the purpose of a weight in vegetable fermentation?
A) To keep vegetables submerged below the brine
B) To speed up fermentation
C) To add flavor
D) To make the vegetables heavier
  • 14. What does a Kahm yeast film indicate on a ferment?
A) Indicates the ferment is extra nutritious
B) Indicates spoilage
C) Indicates the ferment is done
D) Normal and harmless, can be removed
  • 15. How does fermentation extend the shelf life of food?
A) By adding preservatives
B) By creating an acidic environment that inhibits spoilage bacteria
C) By drying the food
D) By freezing the food
  • 16. What are some health benefits associated with consuming fermented foods?
A) Increased blood sugar
B) Increased risk of food poisoning
C) Decreased energy levels
D) Improved gut health and digestion
  • 17. Which of these is a fermented dairy product?
A) Butter
B) Ice cream
C) Yogurt
D) Milk
  • 18. What is SCOBY in kombucha making?
A) Sour Culture Of Berries Yearly
B) Simple Culture Of Beverages Yearly
C) Symbiotic Culture Of Bacteria and Yeast
D) Sweet Coffee Or Black Yogurt
  • 19. What is the primary sugar source used in kombucha fermentation?
A) Artificial sweeteners
B) Honey
C) Maple syrup
D) Cane sugar
  • 20. What is a common flavor added during the second fermentation of kombucha?
A) Fruit
B) Salt
C) Vinegar
D) Oil
  • 21. Which of the following is a fermented soy product?
A) Soy sauce
B) Soy milk
C) Tofu
D) Miso
  • 22. What is koji?
A) A type of seaweed
B) A type of spice
C) A mold used to ferment grains
D) A type of salt
  • 23. What is the purpose of using an airlock during fermentation?
A) To speed up the fermentation process
B) To add air to the fermentation
C) To allow gas to escape while preventing air from entering
D) To keep the ferment cold
  • 24. Why is it important to use clean equipment when fermenting foods?
A) To make the food taste better
B) To prevent the growth of harmful bacteria
C) To save time
D) To speed up the fermentation process
  • 25. What does pH measure?
A) Acidity or alkalinity
B) Salt content
C) Sugar content
D) Temperature
  • 26. What pH level is generally considered safe for long-term fermented vegetable storage?
A) Below 4.6
B) Above 7
C) Around 8
D) Around 6
  • 27. What is the role of whey in some fermentation processes?
A) Adds sweetness
B) Provides beneficial bacteria and enzymes
C) Adds bitterness
D) Inhibits all bacterial growth
  • 28. Which of these is a fermented beverage?
A) Soda
B) Kefir
C) Juice
D) Iced tea
  • 29. What is the 'pellicle' that forms on some ferments?
A) A layer of salt
B) A type of mold
C) A layer of oil
D) A cellulose mat formed by bacteria or yeast
  • 30. What does the term 'lacto-fermentation' refer to?
A) Fermentation by lactose
B) Fermentation by lactic acid bacteria
C) Fermentation without salt
D) Fermentation of milk only
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