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