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Fermentation (food): Quiz


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Question 1: Food that is improperly fermented has a notable risk of exposing the eater to ________.

Question 2: ________ has witnessed a steady increase of cases of botulism since 1985.
AlaskaWashingtonUnited StatesNorthwestern United States

Question 3: When studying the fermentation of sugar to alcohol by yeast, ________ concluded that the fermentation was catalyzed by a vital force, called "ferments," within the yeast cells.
Louis PasteurBacteriaInfectious diseasePasteur Institute

Question 4: The earliest evidence of winemaking dates from eight thousand years ago, in Georgia, in the ________ area.

Question 5: Cheonggukjang (청국장), doenjang (된장), ________ (味噌 (みそ)), natto (納豆 (なっとう)), soy sauce, stinky tofu (臭豆腐), tempeh
MisoNattōFermented bean pasteSoybean

Question 6: Fermentation in food processing typically is the conversion of carbohydrates to ________ and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.

Question 7: ________: chicha, elderberry wine, kombucha, pickling (pickled vegetables), sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos
Americas (terminology)North AmericaAmericasSouth America

Question 8: ________: achar, appam, dosa, dhokla, dahi (yogurt), idli, mixed pickle
Lok SabhaResearch and Analysis WingIndia and the Non-Aligned MovementIndia

Question 9: ________: poi, kaanga pirau (rotten corn), sago
ContinentSouth AmericaOceaniaAsia

Question 10: Despite its small population, it has more cases of botulism than any other state in the ________.
Languages of the United StatesAlaskaUnited StatesPhilippines

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