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