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