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