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