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