A) Removing all bacteria B) Cooking food faster C) Making food sweeter D) Preservation and flavor development
A) Only yeasts B) Bacteria, yeasts, and molds C) Viruses and parasites D) Only bacteria
A) With salt B) Without oxygen C) With oxygen D) Without sugar
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
A) Oil solution B) Sugar solution C) Salt water solution D) Vinegar solution
A) Carbon dioxide B) Oxygen C) Nitrogen D) Methane
A) To add more flavor B) To prevent mold growth and spoilage C) To speed up fermentation D) To make the vegetables softer
A) Produces lactic acid, inhibiting spoilage organisms B) Breaks down fiber C) Produces acetic acid D) Produces alcohol
A) Sauerkraut B) Roasted carrots C) Boiled potatoes D) Steamed broccoli
A) A type of spoon B) A type of oven C) A cleaning tool D) A specialized container for fermentation
A) Fermentation with alcohol B) Fermentation in a forest C) Fermentation using only commercial cultures D) Fermentation using naturally occurring microbes
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)
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 extra nutritious B) Indicates spoilage C) Indicates the ferment is done D) Normal and harmless, can be removed
A) By adding preservatives B) By creating an acidic environment that inhibits spoilage bacteria C) By drying the food D) By freezing the food
A) Increased blood sugar B) Increased risk of food poisoning C) Decreased energy levels D) Improved gut health and digestion
A) Butter B) Ice cream C) Yogurt D) Milk
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
A) Artificial sweeteners B) Honey C) Maple syrup D) Cane sugar
A) Fruit B) Salt C) Vinegar D) Oil
A) Soy sauce B) Soy milk C) Tofu D) Miso
A) A type of seaweed B) A type of spice C) A mold used to ferment grains D) A type of salt
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
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
A) Acidity or alkalinity B) Salt content C) Sugar content D) Temperature
A) Below 4.6 B) Above 7 C) Around 8 D) Around 6
A) Adds sweetness B) Provides beneficial bacteria and enzymes C) Adds bitterness D) Inhibits all bacterial growth
A) Soda B) Kefir C) Juice D) Iced tea
A) A layer of salt B) A type of mold C) A layer of oil D) A cellulose mat formed by bacteria or yeast
A) Fermentation by lactose B) Fermentation by lactic acid bacteria C) Fermentation without salt D) Fermentation of milk only |