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