A) Cooking food faster B) Removing all bacteria C) Preservation and flavor development D) Making food sweeter
A) Bacteria, yeasts, and molds B) Viruses and parasites C) Only bacteria D) Only yeasts
A) Without oxygen B) Without sugar C) With oxygen D) With salt
A) To kill all bacteria B) To inhibit undesirable bacteria and draw out moisture C) To speed up the fermentation process D) To add flavor only
A) Sugar solution B) Salt water solution C) Oil solution D) Vinegar solution
A) Nitrogen B) Oxygen C) Methane D) Carbon dioxide
A) To speed up fermentation B) To add more flavor C) To make the vegetables softer D) To prevent mold growth and spoilage
A) Produces alcohol B) Produces lactic acid, inhibiting spoilage organisms C) Breaks down fiber D) Produces acetic acid
A) Steamed broccoli B) Sauerkraut C) Boiled potatoes D) Roasted carrots
A) A cleaning tool B) A specialized container for fermentation C) A type of oven D) A type of spoon
A) Fermentation in a forest B) Fermentation using only commercial cultures C) Fermentation using naturally occurring microbes D) Fermentation with alcohol
A) 32-40°F (0-4°C) B) 80-90°F (27-32°C) C) 60-75°F (15-24°C) D) 100-110°F (38-43°C)
A) To make the vegetables heavier B) To keep vegetables submerged below the brine C) To speed up fermentation D) To add flavor
A) Normal and harmless, can be removed B) Indicates the ferment is extra nutritious C) Indicates the ferment is done D) Indicates spoilage
A) By creating an acidic environment that inhibits spoilage bacteria B) By adding preservatives C) By drying the food D) By freezing the food
A) Increased blood sugar B) Improved gut health and digestion C) Increased risk of food poisoning D) Decreased energy levels
A) Ice cream B) Yogurt C) Butter D) Milk
A) Simple Culture Of Beverages Yearly B) Symbiotic Culture Of Bacteria and Yeast C) Sweet Coffee Or Black Yogurt D) Sour Culture Of Berries Yearly
A) Honey B) Maple syrup C) Cane sugar D) Artificial sweeteners
A) Fruit B) Vinegar C) Oil D) Salt
A) Tofu B) Soy sauce C) Miso D) Soy milk
A) A type of seaweed B) A mold used to ferment grains C) A type of salt D) A type of spice
A) To speed up the fermentation process B) To allow gas to escape while preventing air from entering C) To add air to the fermentation D) To keep the ferment cold
A) To make the food taste better B) To save time C) To speed up the fermentation process D) To prevent the growth of harmful bacteria
A) Acidity or alkalinity B) Salt content C) Temperature D) Sugar content
A) Above 7 B) Around 8 C) Around 6 D) Below 4.6
A) Inhibits all bacterial growth B) Adds sweetness C) Adds bitterness D) Provides beneficial bacteria and enzymes
A) Soda B) Juice C) Kefir D) Iced tea
A) A type of mold B) A cellulose mat formed by bacteria or yeast C) A layer of oil D) A layer of salt
A) Fermentation without salt B) Fermentation of milk only C) Fermentation by lactose D) Fermentation by lactic acid bacteria |