A) Preservation B) Color Enhancement C) Sweetening D) Increasing Fiber
A) Mold B) Lactic Acid Bacteria C) Virus D) Yeast (in certain cases)
A) Adds sweetness B) Speeds up fermentation C) Neutralizes acids D) Inhibits undesirable bacteria
A) 100-110°F (38-43°C) B) 60-75°F (15-24°C) C) 32-40°F (0-4°C) D) 80-90°F (27-32°C)
A) Unlined ceramic B) Aluminum C) Glass or food-grade plastic D) Copper
A) To prevent mold growth B) To prevent nutrient loss C) To speed up fermentation D) To increase acidity
A) To add oxygen to the fermentation B) To filter out bacteria C) To allow gases to escape while preventing oxygen entry D) To keep the temperature constant
A) Adding salt B) Adding sugar C) Adding spices D) Adding starter cultures
A) A solution of lemon juice and water B) A solution of salt and water C) A solution of vinegar and water D) A solution of sugar and water
A) Sediment formation B) Cloudiness C) Mold growth D) Bubbling
A) To stir the contents B) To add more oxygen C) To check the temperature D) To release built-up gases
A) Apple B) Orange C) Mango D) Banana
A) Adds color B) Adds sweetness C) Adds fiber D) Adds beneficial bacteria
A) 0.5% salt B) No salt needed C) 2-5% salt D) 10-15% salt
A) Ripe Mango B) Avocado C) Ripe Banana D) Green Papaya
A) Only affects water-soluble vitamins B) Has no effect on vitamins C) Always decreases vitamin content D) Can increase certain vitamins
A) Inhibits microbial growth B) Provides food for microorganisms C) Adds structure to the product D) Neutralizes acids
A) A pesticide residue, remove it. B) Added preservative, remove it. C) A natural wax coating, leave it on. D) A type of mold, remove it.
A) Kosher salt B) Pickling salt C) Iodized salt D) Sea salt
A) Formation of more mold B) Reduced bubbling C) Brighter color D) Increased bubbling
A) Only if cooked first B) Yes, but monitor closely for spoilage C) Yes, they always ferment faster D) No, they are always unsuitable
A) Preserve color B) Add flavor and antimicrobial properties C) Neutralize acidity D) Speed up fermentation
A) Milk products B) Lactose sugar C) Lactobacillus bacteria D) Lactic acid
A) To speed up fermentation B) To increase acidity C) To improve flavor D) To prevent contamination
A) Several days to weeks B) 1-2 days C) A few hours D) Months to years
A) It decreases (becomes more acidic) B) It stays the same C) It increases (becomes more alkaline) D) It fluctuates randomly
A) In a warm place B) Refrigerated C) Frozen D) At room temperature
A) Coconut B) Apple C) Mango D) Banana
A) Reversing the fermentation process B) Adding sugar after fermentation C) Using some of a previous batch to start a new one D) Filtering the ferment
A) To prevent the jar from cracking. B) To keep the fruit submerged under the brine C) To slow down the fermentation process. D) To speed up the fermentation process. |