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