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