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