A) Preservation and flavor enhancement B) Cooking them quickly C) Removing all nutrients D) Adding sugar
A) Lactic acid bacteria B) Salmonella C) Mold D) Yeast
A) 2-5% B) 0.1% C) 50% D) 10-15%
A) Neutralizes acids B) Inhibits harmful bacteria and draws out moisture C) Encourages mold growth D) Adds sweetness
A) To add color B) To prevent mold growth C) To make them sweeter D) To stop the fermentation process
A) Copper B) Cardboard C) Glass or food-grade plastic D) Aluminum
A) Below 0°F (-18°C) B) 100-110°F (38-43°C) C) 65-72°F (18-22°C) D) 32-40°F (0-4°C)
A) 6 months B) 1-4 weeks C) 1 day D) 1 hour
A) To increase temperature B) To add flavor C) To measure pH levels D) To allow gases to escape while preventing air from entering
A) Carbon dioxide production B) Bacteria fighting C) Salt dissolving D) Water boiling
A) With salt B) With oxygen C) Without oxygen D) With heat
A) A harmless film that can form on the surface B) A type of salt C) A beneficial bacteria D) A dangerous mold
A) Slimy texture B) Metallic smell C) Sour and tangy taste D) Sweet taste
A) Carrots B) Cabbage C) Beets D) Cucumbers
A) Lettuce B) Kale C) Spinach D) Napa cabbage
A) It's too expensive B) It makes the vegetables sweeter C) It can inhibit bacterial growth D) It changes the color of the vegetables
A) Fermentation with no salt B) Fermentation using naturally occurring microorganisms C) Fermentation at high temperatures D) Fermentation using added starter cultures
A) To change the color B) To add sweetness C) To provide a starter culture of lactic acid bacteria D) To prevent fermentation
A) Garlic B) Ginger C) Vanilla D) Chili peppers
A) Add more salt B) Discard the entire batch C) Continue fermenting D) Just scrape off the mold
A) Lee B) Kombucha C) Scum D) Kefir
A) Vitamin A B) Vitamin D C) Vitamin C D) Vitamin B12
A) Table salt B) Sea salt or kosher salt C) Epsom salt D) Iodized salt
A) They contain high amounts of sugar B) They contain high amounts of saturated fat C) They contain probiotics D) They destroy gut bacteria
A) To release built-up carbon dioxide B) To add oxygen C) To add more salt D) To check the temperature
A) They become slimy B) They become harder C) They become softer D) They remain the same
A) At room temperature B) In the freezer C) In the refrigerator D) In a sunny location
A) Sulfuric acid B) Lactic acid C) Acetic acid D) Citric acid
A) It increases (becomes more alkaline) B) It stays the same C) It decreases (becomes more acidic) D) It becomes neutral
A) A specialized jar designed for fermentation B) A type of mold C) A type of salt D) A type of spice |