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