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