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