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