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How to make fermented foods - Exam
Contributed by: Sadler
  • 1. What is the primary process involved in fermentation?
A) Chemical decomposition of proteins.
B) Exposure to oxygen.
C) Heating at high temperatures.
D) Microbial conversion of carbohydrates.
  • 2. What type of microorganism is MOST commonly involved in lactic acid fermentation?
A) Bacteria
B) Yeast
C) Mold
D) Viruses
  • 3. What is the purpose of using an airlock in fermentation?
A) To speed up fermentation.
B) To prevent oxygen from entering.
C) To regulate temperature.
D) To add flavor.
  • 4. What is brine in the context of fermentation?
A) Vinegar solution.
B) Oil solution.
C) Sugar solution.
D) Saltwater solution.
  • 5. Which of the following is a fermented dairy product?
A) Ice cream
B) Yogurt
C) Butter
D) Pasteurized milk
  • 6. What is the approximate ideal temperature range for many lacto-fermented vegetables?
A) 32-40°F (0-4°C)
B) 100-110°F (38-43°C)
C) 65-75°F (18-24°C)
D) 80-90°F (27-32°C)
  • 7. What is the role of salt in vegetable fermentation?
A) To speed up fermentation.
B) To add sweetness.
C) To provide nutrients for fermentation.
D) To inhibit undesirable bacteria.
  • 8. Which gas is produced during fermentation?
A) Oxygen
B) Hydrogen
C) Carbon dioxide
D) Nitrogen
  • 9. What is 'Kombucha'?
A) Fermented tea.
B) Fermented milk.
C) Fermented vegetable.
D) Fermented juice.
  • 10. What is a 'SCOBY' used for?
A) Sauerkraut fermentation.
B) Yogurt fermentation.
C) Kimchi fermentation.
D) Kombucha fermentation.
  • 11. Which of these is a fermented soy product?
A) Soy milk
B) Tofu
C) Edamame
D) Tempeh
  • 12. What is 'lacto-fermentation'?
A) Fermentation by enzymes.
B) Fermentation by yeasts.
C) Fermentation by lactic acid bacteria.
D) Fermentation by molds.
  • 13. Why is it important to keep vegetables submerged in brine during fermentation?
A) To add color.
B) To increase salt concentration.
C) To speed up fermentation.
D) To prevent mold growth.
  • 14. What is 'kimchi'?
A) Fermented beets.
B) Fermented cucumbers.
C) Fermented carrots.
D) Fermented cabbage.
  • 15. What is the purpose of 'starter cultures' in some fermentations?
A) To increase salt content.
B) To add flavor.
C) To introduce specific microorganisms.
D) To remove unwanted bacteria.
  • 16. Which of these is a potential benefit of eating fermented foods?
A) Reduced vitamin absorption.
B) Increased blood sugar levels.
C) Improved gut health.
D) Decreased immune function.
  • 17. What does 'anaerobic' mean in the context of fermentation?
A) Without light.
B) With oxygen.
C) With light.
D) Without oxygen.
  • 18. What kind of sugar does yeast consume during alcoholic fermentation?
A) Fat
B) Starch
C) Salt
D) Glucose
  • 19. Which of the following is fermented beverage derived from grapes?
A) Wine
B) Kvass
C) Kombucha
D) Kefir
  • 20. What is 'Miso'?
A) Fermented barley soup.
B) Fermented wheat bread.
C) Fermented rice drink.
D) Fermented soybean paste.
  • 21. What equipment is essential for measuring the acidity of a ferment?
A) pH meter.
B) Barometer.
C) Hydrometer.
D) Thermometer.
  • 22. Which of the following is NOT generally a fermented food?
A) Sourdough bread
B) Canned beans
C) Pickles
D) Sauerkraut
  • 23. What is the role of whey in some fermentation recipes?
A) Source of lactic acid bacteria.
B) To accelerate mold growth.
C) To inhibit bacteria growth.
D) To add sweetness.
  • 24. What does pH measure?
A) Sugar content
B) Temperature
C) Density
D) Acidity
  • 25. What foodborne illness is a risk when preparing fermented foods?
A) Botulism
B) Asthma
C) The common cold
D) Diabetes
  • 26. What is the purpose of burping jars during fermentation?
A) Add flavor
B) Lower temperature
C) Release built-up gases
D) Introduce oxygen
  • 27. What is the main ingredient in sauerkraut?
A) Cucumbers
B) Beets
C) Carrots
D) Cabbage
  • 28. What is an important safety precaution for making fermented foods at home?
A) Ferment in direct sunlight
B) Use tap water only
C) Skip the salting process
D) Use clean equipment
  • 29. What is the meaning of the word 'inoculation' during fermentation?
A) Heating the mixture
B) Removing oxygen
C) Adding spices
D) Introducing microorganisms
  • 30. What is 'Natto'?
A) Fermented rice cakes.
B) Fermented fish sauce.
C) Fermented soybeans with a sticky texture.
D) Fermented wheat noodles.
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