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Microbes, Pasteurization, Fermentation Test Review 20.21

Authored by Arielle McEwin

Biology, Science

8th - 12th Grade

Used 9+ times

Microbes, Pasteurization, Fermentation Test Review 20.21
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32 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these microbe types are used commonly in food production

Bacteria

Fungi

Mold

All of these

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these is the "root" system of a fungi?

Hyphae

Mycelium

Spores

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The part of the fungi that we can see is on bread or fruit is the ____.

Hyphae

Mycelium

Reproductive organ

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The yeast used commonly in food production is a multicellular fungi

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

All fermentation begins with a ___________.

Oxygen

Pure Culture

Wild Caught Colony

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The last step in commercial yeast production is to ________

Supply Nutrients

Pure Culture

Remove water

Add water

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Proteyolytic use which macronutrient for "food"/substrate?

Carbohydrates

Lipids

Proteins

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