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