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