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