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