A) Color Enhancement B) Sweetening C) Increasing Fiber D) Preservation
A) Mold B) Lactic Acid Bacteria C) Virus D) Yeast (in certain cases)
A) Adds sweetness B) Neutralizes acids C) Speeds up fermentation D) Inhibits undesirable bacteria
A) 32-40°F (0-4°C) B) 80-90°F (27-32°C) C) 100-110°F (38-43°C) D) 60-75°F (15-24°C)
A) Copper B) Glass or food-grade plastic C) Unlined ceramic D) Aluminum
A) To prevent nutrient loss B) To increase acidity C) To speed up fermentation D) To prevent mold growth
A) To allow gases to escape while preventing oxygen entry B) To keep the temperature constant C) To filter out bacteria D) To add oxygen to the fermentation
A) Adding starter cultures B) Adding sugar C) Adding spices D) Adding salt
A) A solution of lemon juice and water B) A solution of sugar and water C) A solution of vinegar and water D) A solution of salt and water
A) Sediment formation B) Cloudiness C) Mold growth D) Bubbling
A) To add more oxygen B) To release built-up gases C) To stir the contents D) To check the temperature
A) Orange B) Apple C) Banana D) Mango
A) Adds fiber B) Adds sweetness C) Adds beneficial bacteria D) Adds color
A) 10-15% salt B) 0.5% salt C) No salt needed D) 2-5% salt
A) Ripe Mango B) Green Papaya C) Avocado D) Ripe Banana
A) Only affects water-soluble vitamins B) Has no effect on vitamins C) Always decreases vitamin content D) Can increase certain vitamins
A) Inhibits microbial growth B) Neutralizes acids C) Adds structure to the product D) Provides food for microorganisms
A) A natural wax coating, leave it on. B) A pesticide residue, remove it. C) Added preservative, remove it. D) A type of mold, remove it.
A) Kosher salt B) Iodized salt C) Sea salt D) Pickling salt
A) Reduced bubbling B) Increased bubbling C) Brighter color D) Formation of more mold
A) Only if cooked first B) Yes, they always ferment faster C) No, they are always unsuitable D) Yes, but monitor closely for spoilage
A) Speed up fermentation B) Preserve color C) Neutralize acidity D) Add flavor and antimicrobial properties
A) Milk products B) Lactic acid C) Lactose sugar D) Lactobacillus bacteria
A) To increase acidity B) To improve flavor C) To prevent contamination D) To speed up fermentation
A) Months to years B) Several days to weeks C) 1-2 days D) A few hours
A) It increases (becomes more alkaline) B) It decreases (becomes more acidic) C) It fluctuates randomly D) It stays the same
A) Frozen B) At room temperature C) Refrigerated D) In a warm place
A) Mango B) Apple C) Banana D) Coconut
A) Using some of a previous batch to start a new one B) Filtering the ferment C) Adding sugar after fermentation D) Reversing the fermentation process
A) To keep the fruit submerged under the brine B) To prevent the jar from cracking. C) To slow down the fermentation process. D) To speed up the fermentation process. |