A) Removing all nutrients B) Preservation and flavor enhancement C) Adding sugar D) Cooking them quickly
A) Lactic acid bacteria B) Salmonella C) Yeast D) Mold
A) 2-5% B) 10-15% C) 50% D) 0.1%
A) Neutralizes acids B) Encourages mold growth C) Adds sweetness D) Inhibits harmful bacteria and draws out moisture
A) To make them sweeter B) To prevent mold growth C) To stop the fermentation process D) To add color
A) Glass or food-grade plastic B) Cardboard C) Copper D) Aluminum
A) 65-72°F (18-22°C) B) Below 0°F (-18°C) C) 100-110°F (38-43°C) D) 32-40°F (0-4°C)
A) 1 day B) 1-4 weeks C) 6 months D) 1 hour
A) To add flavor B) To measure pH levels C) To allow gases to escape while preventing air from entering D) To increase temperature
A) Carbon dioxide production B) Water boiling C) Salt dissolving D) Bacteria fighting
A) With heat B) With oxygen C) With salt D) Without oxygen
A) A type of salt B) A beneficial bacteria C) A dangerous mold D) A harmless film that can form on the surface
A) Sweet taste B) Sour and tangy taste C) Slimy texture D) Metallic smell
A) Cucumbers B) Beets C) Carrots D) Cabbage
A) Kale B) Lettuce C) Napa cabbage D) Spinach
A) It can inhibit bacterial growth B) It makes the vegetables sweeter C) It changes the color of the vegetables D) It's too expensive
A) Fermentation using naturally occurring microorganisms B) Fermentation at high temperatures C) Fermentation with no salt D) Fermentation using added starter cultures
A) To add sweetness B) To prevent fermentation C) To change the color D) To provide a starter culture of lactic acid bacteria
A) Vanilla B) Chili peppers C) Garlic D) Ginger
A) Discard the entire batch B) Continue fermenting C) Just scrape off the mold D) Add more salt
A) Kefir B) Kombucha C) Lee D) Scum
A) Vitamin C B) Vitamin A C) Vitamin D D) Vitamin B12
A) Iodized salt B) Epsom salt C) Table salt D) Sea salt or kosher salt
A) They contain high amounts of saturated fat B) They destroy gut bacteria C) They contain high amounts of sugar D) They contain probiotics
A) To release built-up carbon dioxide B) To add more salt C) To check the temperature D) To add oxygen
A) They become harder B) They become slimy C) They become softer D) They remain the same
A) In a sunny location B) In the freezer C) At room temperature D) In the refrigerator
A) Citric acid B) Lactic acid C) Sulfuric acid D) Acetic acid
A) It becomes neutral B) It decreases (becomes more acidic) C) It stays the same D) It increases (becomes more alkaline)
A) A type of spice B) A type of mold C) A specialized jar designed for fermentation D) A type of salt |