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