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

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

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

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.