A) Heating at high temperatures.
B) Chemical decomposition of proteins.
C) Exposure to oxygen.
D) Microbial conversion of carbohydrates.

A) Bacteria
B) Yeast
C) Viruses
D) Mold

A) To prevent oxygen from entering.
B) To regulate temperature.
C) To speed up fermentation.
D) To add flavor.

A) Sugar solution.
B) Saltwater solution.
C) Oil solution.
D) Vinegar solution.

A) Butter
B) Ice cream
C) Yogurt
D) Pasteurized milk

A) 100-110°F (38-43°C)
B) 65-75°F (18-24°C)
C) 80-90°F (27-32°C)
D) 32-40°F (0-4°C)

A) To inhibit undesirable bacteria.
B) To provide nutrients for fermentation.
C) To add sweetness.
D) To speed up fermentation.

A) Nitrogen
B) Carbon dioxide
C) Hydrogen
D) Oxygen

A) Fermented juice.
B) Fermented vegetable.
C) Fermented milk.
D) Fermented tea.

A) Kimchi fermentation.
B) Yogurt fermentation.
C) Sauerkraut fermentation.
D) Kombucha fermentation.

A) Edamame
B) Soy milk
C) Tempeh
D) Tofu

A) Fermentation by enzymes.
B) Fermentation by lactic acid bacteria.
C) Fermentation by molds.
D) Fermentation by yeasts.

A) To add color.
B) To increase salt concentration.
C) To speed up fermentation.
D) To prevent mold growth.

A) Fermented beets.
B) Fermented cucumbers.
C) Fermented carrots.
D) Fermented cabbage.

A) To add flavor.
B) To introduce specific microorganisms.
C) To increase salt content.
D) To remove unwanted bacteria.

A) Improved gut health.
B) Decreased immune function.
C) Reduced vitamin absorption.
D) Increased blood sugar levels.

A) Without light.
B) Without oxygen.
C) With light.
D) With oxygen.

A) Starch
B) Fat
C) Glucose
D) Salt

A) Kefir
B) Kvass
C) Wine
D) Kombucha

A) Fermented barley soup.
B) Fermented soybean paste.
C) Fermented rice drink.
D) Fermented wheat bread.

A) Thermometer.
B) pH meter.
C) Barometer.
D) Hydrometer.

A) Canned beans
B) Pickles
C) Sourdough bread
D) Sauerkraut

A) To add sweetness.
B) To accelerate mold growth.
C) Source of lactic acid bacteria.
D) To inhibit bacteria growth.

A) Sugar content
B) Temperature
C) Acidity
D) Density

A) Diabetes
B) Botulism
C) Asthma
D) The common cold

A) Release built-up gases
B) Introduce oxygen
C) Add flavor
D) Lower temperature

A) Cucumbers
B) Carrots
C) Beets
D) Cabbage

A) Ferment in direct sunlight
B) Use tap water only
C) Skip the salting process
D) Use clean equipment

A) Adding spices
B) Heating the mixture
C) Removing oxygen
D) Introducing microorganisms

A) Fermented wheat noodles.
B) Fermented rice cakes.
C) Fermented fish sauce.
D) Fermented soybeans with a sticky texture.