For which of the following foods, drying method of preservation is used……..
a) fruits, legumes and nuts
b) vegetables and grains
c) meat, egg and seafood
d) all of these
Which bacteria are encouraged to grow during fermentation?
a) good bacteria
b) bad bacteria
c) infectious bacteria
d) all of these
Explanation:The fermentation process involves the oxidation of carbohydrates to generate a range of products, which are principally organic acids, alcohol, and carbon dioxide. Such products have a preservative effect by limiting the growth of spoilage or pathogenic microbiota in the food.
Why
we ferment the food?
a) to make it tastier
b) to preserve it
c) to decorate it
d) to destroy it
Which of the following is/are fermented food/s?
a) sauerkraut
b) cured sausage
c) yogurt
d) all of these
Sauerkraut
is a fermented food product. Which of the following is/are its source/s?
a) cabbage
b)
milk
c) alcohol
d) all of these
Explanation:Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It is one of the best-known national dishes in Germany.
Yogurt is a fermented food product. Which of the following is/are its source/s?
a) cabbage
b) milk
c) alcohol
d) all of these
