Tapai Preparation and Fermentation Process
Interactive Video
•
Fun, Life Skills, Other
•
4th - 8th Grade
•
Practice Problem
•
Hard
Lucas Foster
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient used in making tapai singkong?
Rice
Cassava
Corn
Potato
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of cassava is recommended for making tapai?
White cassava
Purple cassava
Butter cassava
Sweet cassava
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to clean the cassava thoroughly before steaming?
To make it softer
To prevent it from becoming slimy
To enhance its flavor
To change its color
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should the cassava be steamed?
15 minutes
30 minutes
20 minutes
25 minutes
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is used to ferment the cassava?
Vinegar
Salt
Sugar
Yeast
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many days should the cassava be fermented?
Four days
Three days
Two days
One day
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using banana leaves in the fermentation process?
To change its color
To keep it moist
To add flavor
To prevent contamination
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