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