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