A) SCOBY B) Yeast C) Bacteria D) Mold
A) Coffee B) Fruit Juice C) Sweetened Tea D) Water
A) Black or Green Tea B) Rooibos Tea C) Herbal Tea D) Fruit Tea
A) To lower the pH and prevent mold B) To add flavor C) To add carbonation D) To speed up fermentation
A) Agave B) Honey C) Stevia D) Cane Sugar
A) 80-90°F (27-32°C) B) 32-40°F (0-4°C) C) 50-60°F (10-15°C) D) 68-78°F (20-26°C)
A) 1-2 hours B) 1-3 days C) 30-60 days D) 7-30 days
A) Flavor Fermentation B) Final Fermentation C) First Fermentation D) Fast Fermentation
A) Ceramic Pot B) Glass Jar C) Metal Container D) Plastic Bucket
A) Airtight Lid B) Plastic Wrap C) Aluminum Foil D) Breathable Cloth
A) To allow airflow and prevent fruit flies B) To add pressure C) To keep the kombucha warm D) To block out light
A) Fermentation Failure B) Second Fermentation C) Final Filtration D) First Flavoring
A) Vinegar B) More Sugar C) Fruits, Juices, or Herbs D) More SCOBY
A) Thin Glass Bottles B) Plastic Bottles C) Open Jars D) Pressure-rated bottles
A) To add flavor and carbonation B) To increase acidity C) To remove sediment D) To kill bacteria
A) 1-2 hours B) 1-3 days C) 30-60 days D) 7-14 days
A) Acts as a preservative B) Adds flavor to the kombucha C) Removes caffeine from the tea D) Converts sugar and tea into acids and gases
A) Vinegar B) Alcohol C) Oil D) Salt
A) In starter liquid in the refrigerator B) In the freezer C) In a dry container D) On the countertop
A) 4.0-5.0 B) 2.5-3.5 C) 7.5-8.5 D) 6.0-7.0
A) To add oxygen B) To speed up carbonation C) To check for flavor D) To release excess pressure
A) Normal fermentation B) Too much tea C) Improper sanitization or low acidity D) Too much sugar
A) Sugar content B) Temperature C) Tea type D) Sanitation
A) Produce carbon dioxide B) Consume acetic acid C) Produce alcohol D) Produce acetic acid (vinegar)
A) Metal kills the SCOBY B) Metal adds an undesirable flavor C) Metal is too difficult to clean D) Metal can react with the acids in kombucha
A) Kombucha B) SCOBY C) Starter Liquid D) Fermentation Process
A) Acetic acid B) Citric acid C) Malic acid D) Lactic acid
A) Kombucha made with black tea and sugar B) Kombucha made with green tea and honey C) Kombucha made with herbal tea D) Kombucha made with fruit juice
A) 1 cup sugar to 1 gallon of tea B) 1/2 cup sugar to 1 gallon of tea C) 1/4 cup sugar to 1 gallon of tea D) 2 cups sugar to 1 gallon of tea |