Micro-organisms in Food Production

Multiple Choice

Which of the following foods is NOT produced with the help of microorganisms?

• Yogurt

• Bread

• Wine

• Pasta

Multiple Choice

4.Which of the following is not true about the process of fermentation?

• It can help preserve foods, preventing spoilage.

• It converts sugars to organic acids, alcohols, and/or gases such as carbon dioxide.

• It is carried out exclusively by unicellular eukaryotes such as yeast.

• It is used to make foods such as cheese and bread.

Multiple Choice

fungus works to make food such as

• bread
• milk
• juice
• chocolate

Multiple Choice

What kind of microorganism turns milk into yogurt?

• yeast
• algae
• bacteria
• phytoplankton

Multiple Choice

The process carried out by yeast that causes bread to rise is

• alcoholic fermentation
• lactic acid fermentation
• cellular respiration
• yeast mitosis

Multiple Choice

Which of the following is NOT made by fermentation

• Sauerkraut
• Bread
• Olive oil
• Yogurt

Multiple Choice

Match the following foods with the microorganism involved in their production: bread, beer, wine, yogurt and cheese.

• bread - yeast; beer - yeast; wine - yeast; yogurt and cheese - bacteria

• bread - bacteria; beer - yeast; wine - bacteria; yogurt and cheese - yeast

• bread - yeast; beer - bacteria; wine - yeast; yogurt and cheese - yeast

• bread - yeast; beer - yeast; wine - bacteria; yogurt and cheese - yeast

Fill in the Blanks

Fermentation is an example of

respiration, where yeast respires without oxygen.

Multiple Choice

Which of the following steps comes immediately before yeast is added in the beer making process?

• Fermentation begins

• The wort is cooled and run into the mash tun

• The beer is bottled

• Hops are added for flavour

Multiple Choice

Which of the following statements best explains why fermentation can only happen when oxygen runs out during the beer making process?

• Fermentation requires oxygen to produce ethanol.

• Fermentation is an example of aerobic respiration.

• Fermentation is an example of anaerobic respiration.

• Fermentation produces glucose from starch.

Multiple Choice

The two type of fermentation are alcohol and _____________ acid fermentation. 

• lactic
• sulfuric
• hydrochloric
• acetic 

Multiple Choice

Why is yeast used to bake bread? 

• The waste gas, CO_2, makes bread rise
• The alcohol produced makes bread dangerous
• The yeast consumes O₂, causing bread to rise

Multiple Choice

Which steps are common to both yogurt and cheese making processes?

• Sterilising the equipment and pasteurising the milk

• Adding bacterial culture and heating the milk

• Adding flavour and draining off whey

• Sampling the product and pressing the curds

Fill in the Blanks

The enzyme

is contained within rennet and is important for changing milk protein into curd.

Fill in the Blanks

Select the missing substance for the word equation describing fermentation:

→ ethanol + carbon dioxide

Multiple Choice

Which of the following correctly describes the role of bacteria in cheese production?

• Bacteria convert glucose into carbon dioxide.

• Bacteria convert lactose into lactic acid.

• Bacteria convert protein into whey.

• Bacteria convert sugar into curd.

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Multiple Select

Which of the following are advantages of producing milk using intensive farming methods?

• Low cost

• Animal welfare issues

• More efficient

• Control of diseases

Fill in the Blanks

Pasteurisation involves heating milk to

°C for at least 15 seconds.

Multiple Select

Which of the following foods would not exist without micro-organisms?

• Beer

• Wine

• Yogurt

• Cheese

Open Ended

Summarize how micro-organisms are useful in food production based on what you learned today.