A) Removing all bacteria B) Cooking food faster C) Making food sweeter D) Preservation and flavor development
A) Bacteria, yeasts, and molds B) Only yeasts C) Only bacteria D) Viruses and parasites
A) With oxygen B) With salt C) Without oxygen D) Without sugar
A) To inhibit undesirable bacteria and draw out moisture B) To kill all bacteria C) To add flavor only D) To speed up the fermentation process
A) Sugar solution B) Oil solution C) Salt water solution D) Vinegar solution
A) Carbon dioxide B) Nitrogen C) Oxygen D) Methane
A) To add more flavor B) To make the vegetables softer C) To speed up fermentation D) To prevent mold growth and spoilage
A) Produces alcohol B) Produces acetic acid C) Produces lactic acid, inhibiting spoilage organisms D) Breaks down fiber
A) Roasted carrots B) Boiled potatoes C) Steamed broccoli D) Sauerkraut
A) A type of oven B) A cleaning tool C) A type of spoon D) A specialized container for fermentation
A) Fermentation in a forest B) Fermentation using naturally occurring microbes C) Fermentation with alcohol D) Fermentation using only commercial cultures
A) 60-75°F (15-24°C) B) 100-110°F (38-43°C) C) 80-90°F (27-32°C) D) 32-40°F (0-4°C)
A) To make the vegetables heavier B) To keep vegetables submerged below the brine C) To speed up fermentation D) To add flavor
A) Indicates spoilage B) Indicates the ferment is done C) Normal and harmless, can be removed D) Indicates the ferment is extra nutritious
A) By freezing the food B) By drying the food C) By adding preservatives D) By creating an acidic environment that inhibits spoilage bacteria
A) Increased blood sugar B) Decreased energy levels C) Improved gut health and digestion D) Increased risk of food poisoning
A) Butter B) Milk C) Yogurt D) Ice cream
A) Simple Culture Of Beverages Yearly B) Sweet Coffee Or Black Yogurt C) Sour Culture Of Berries Yearly D) Symbiotic Culture Of Bacteria and Yeast
A) Cane sugar B) Honey C) Artificial sweeteners D) Maple syrup
A) Vinegar B) Salt C) Oil D) Fruit
A) Miso B) Soy milk C) Tofu D) Soy sauce
A) A mold used to ferment grains B) A type of seaweed C) A type of spice D) A type of salt
A) To add air to the fermentation B) To keep the ferment cold C) To allow gas to escape while preventing air from entering D) To speed up the fermentation process
A) To speed up the fermentation process B) To prevent the growth of harmful bacteria C) To save time D) To make the food taste better
A) Acidity or alkalinity B) Sugar content C) Temperature D) Salt content
A) Around 8 B) Around 6 C) Above 7 D) Below 4.6
A) Provides beneficial bacteria and enzymes B) Inhibits all bacterial growth C) Adds bitterness D) Adds sweetness
A) Kefir B) Juice C) Soda D) Iced tea
A) A layer of salt B) A layer of oil C) A type of mold D) A cellulose mat formed by bacteria or yeast
A) Fermentation by lactose B) Fermentation without salt C) Fermentation by lactic acid bacteria D) Fermentation of milk only |