TITLE: 10 Blooms Remembering questions at the High School level.

FOOD PROCESSING (FERMENTATION/PICKLING)

1. Which process involves the conversion of carbohydrates into alcohol or organic acids by
microorganisms?
a) Fermentation
b) Pickling
c) Canning
d) Freezing

2. What is the main purpose of fermentation in food processing?

a) To increase the nutritional value of food
b) To enhance the flavor and texture of food
c) To extend the shelf life of food products
d) To remove harmful bacteria from food

3. Which microorganisms are commonly used in fermentation?

a) Bacteria and fungi
b) Viruses and parasites
c) Insects and worms
d) Fish and mammals

4. What is pickling?
a) A process that involves soaking food in a solution containing salt, vinegar, or brine
b) A process that involves freezing food to preserve it for a longer time
c) A process that involves canning food in jars with high heat to kill bacteria
d) A process that involves drying food to remove moisture content

5. Which type of fermentation is commonly used in the production of yogurt?

a) Lactic acid fermentation
b) Alcoholic fermentation
c) Acetic acid fermentation
d) Malolactic fermentation

6. What is the role of microorganisms in pickling?

a) They convert sugars into alcohol or organic acids, enhancing flavor and preserving the food.
b) They break down proteins, making them easier to digest.
c) They remove harmful bacteria from the food, ensuring its safety.
d) They produce enzymes that help tenderize meat.

7. Which type of microorganism is responsible for converting sugar into alcohol during alcoholic
fermentation?
a) Yeast
b) Mold
c) Bacteria
d) Fungi

8. What is the purpose of adding a starter culture in fermentation?

a) To speed up the fermentation process
b) To prevent spoilage of the food
c) To enhance the flavor and texture of the final product
d) To remove harmful bacteria from the food

9. Which of the following is an example of a fermented food?

a) Cheese
b) Fresh fruit
c) Raw vegetables
d) Bottled water

10. What is the primary benefit of consuming fermented foods?

a) Improved digestion and nutrient absorption
b) Increased risk of foodborne illnesses
c) Decreased shelf life of food products
d) Reduced flavor and texture in food

Answers:
1. a) Fermentation
2. b) To enhance the flavor and texture of food
3. a) Bacteria and fungi
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