When human began using of microorganisms for making fermented food?
a) 1000 years ago
b) 2000 years ago
c) 3000 years ago
d) 4000 years ago
Which of the following problem/s was/were associated with traditional methods of fermented food preparation?
a) time consuming
b) costly
c) more complex
d) both b and c
Which of the following fermented product/s can be obtained from milk?
a) yogurt
b) cheese
c) kefir
d) all of these
Explanation:Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
Which of the following fermented product/s can be obtained from fruits?
a) alcohol
b) vinegar
c) cider
d) both b and c
Which of the following fermented product/s can be obtained from vegetables?
a) pickle
b) kimchi
c) kefir
d) both a and b
Explanation:Kimchi is a kind of traditional, slightly spicy Korean sauerkraut made from fermented vegetables. Its basic vegetables are usually napa cabbage, daikon radish, and carrots. Garlic, ginger, and Korean chili (gochugaru) are added for flavour.
Which of the following fermented product/s can be obtained from legumes?
a) sausage
b) peproni
c) soy sause
d) all of these
