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WorksheetsFermentation
Total questions: 76
Worksheet time: 42mins
Name
Class
Date
1.
Fermentation is cellular respiration without which molecule?
a)
CO2
b)
O2
c)
C6H12O6
2.
Because fermentation takes place in the absence of oxygen, it is said to be
a)
aerobic
b)
anaerobic
c)
cyclic
d)
oxygen-rich
3.
The process carried out by yeast that causes bread to rise is
a)
alcoholic fermentation
b)
lactic acid fermentation
c)
cellular respiration
d)
yeast mitosis
4.
Which process produces CO2 as a waste product?
a)
Lactic Acid Fermentation
b)
Ethanol (Alcoholic) Fermentation
5.
Bread is a product of fermentation that contains bubbles. These bubbles come from:
a)
Carbon Dioxide
b)
Lactic Acid
c)
Oxygen
d)
Water
6.
Which is the only organism that performs alcoholic fermentation?
a)
Mammals
b)
Trees
c)
Mushrooms
d)
Yeast
7.
Which food product is produced using ALCOHOLIC fermentation?
a)
yogurt
b)
ice cream
c)
peanut butter
d)
bread
8.
Which food product is produced using LACTIC ACID fermentation?
a)
yogurt
b)
ice cream
c)
peanut butter
d)
bread
9.
The ability to keep producing energy even when no oxygen is present is called
a)
Photosynthesis
b)
Glycolysis
c)
Fermentation
d)
Oxidation
10.
Besides alcohol, What is the product of alcoholic fermentation?
a)
Glucose
b)
Carbon dioxide
c)
Oxygen
d)
Pyruvic acid
11.
Which of the following is NOT made by fermentation
a)
Sauerkraut
b)
Bread
c)
Olive oil
d)
Yogurt
12.
Fermentation involves
a)
aerobic respiration
b)
anaerobic respiration
13.
Why is yeast used to bake bread?
a)
The waste gas, CO2, makes bread rise
b)
The alcohol produced makes bread dangerous
c)
The yeast consumes O2, causing bread to rise
14.
How are lactic acid and alcoholic fermentation similar?
a)
They have the same products
b)
They have the same reactants
c)
They both require oxygen
d)
They occur in the same organisms
15.
Which of the following is NOT made by fermentation
a)
Gas containing ethanol
b)
Bread
c)
Lotion
d)
Yogurt
16.
Bread is a product of fermentation that contains bubbles. These bubbles come from:
a)
Ethanol Fermentation
b)
Lactic Acid Fermentation
17.
The air bubbles and spongy texture of bread are due to which process?
a)
lactic acid fermentation
b)
glycolysis
c)
alcoholic fermentation
d)
the Krebs cycle
18.
Either cellular respiration or fermentation can be used to release energy, depending on the presence of carbohydrates.
a)
True
b)
False
19.
The process carried out by yeast that causes bread dough to rise is
a)
alcoholic fermentation
b)
cellular respiration
c)
lactic acid fermentation
d)
mitosis
20.
Yeast are ___________
a)
Single Cell Fungi
b)
Multi-Cell Fungi
c)
Double Cell Fungi
d)
Bacteria
21.
What type of molecules do yeast break down?
a)
Protein
b)
Sugar
c)
Amino Acids
d)
Enzymes
22.
True or False: Bread is alcoholic
a)
True
b)
False
23.
What is the gas that makes champagne and other carbonated alcoholic beverages bubbly?
a)
Oxygen
b)
Air
c)
Carbon Dioxide
d)
Carbon
24.
Name the second type of anaerobic organism?
a)
Amoeba
b)
Yeat
c)
BOB
d)
Bacteria
25.
What substance will wine become after fermentation?
a)
Glue
b)
Vinegar
c)
Ethenol
d)
Oxygen
26.
What is lactose?
a)
Sugar
b)
Milk
c)
Enzyme
27.
A form of anaerobic respiration that produces alcohol and CO2
a)
photosynthesis
b)
lactic acid fermentation
c)
alcoholic fermentation
d)
aerobic
28.
What is the name of the process that used microbes to make foods and also protects the food against pathogens?
a)
Homogenization
b)
Pastuerization
c)
Fermentation
d)
Canning
29.
What food processing method is used to make pickles, bread and cheese?
a)
Freezing
b)
Pastuerization
c)
Fermentation
d)
Canning
30.
Which process uses yeast, mold and bacteria to enhance the flavor of food or change its state?
a)
Freezing
b)
Dehydration
c)
Fermentation
d)
Canning
31.
Which of the following are fermented foods?
a)
pickles and sauerkraut
b)
cheese and chocolate
c)
yogurt and vinegar
d)
all the above
32.
Why did the Emperor Napoleon III of France call in a scientist for help?
a)
His pickles were spoiling
b)
his chocolate was spoiling
c)
His wines were spoiling
d)
all the above
33.
For centuries, people have made alcoholic beverages by using _____ to ferment fruit juices.
a)
baking soda
b)
yeast
c)
air
d)
none of the above
34.
In the 1850's, French scientist Louis Pasteur suggested wine makers ___wine for a short time to destroy bacteria that was spoiling the wine.
a)
Heat
b)
Let it sit for 2 days
c)
add sugar
d)
all the above
35.
why do food producers use fermentation?
a)
extend the time food can be stored without spoiling.
b)
makes some food more enjoyable and easier to chew
c)
makes some foods more usable and tasty
d)
all the above
36.
Fermentation is the result of anaerobic respiration of ______
a)
microorganisms
b)
macro-organisms
c)
all the above
37.
without _____ such foods as pickles, sauerkraut, and yogurt would not exist.
a)
mold
b)
yeast
c)
bacteria
d)
none of the above
38.
___ bacteria are commonly used for fermentation in the vinegar making process.
a)
Acetic-Acid Bacteria
b)
Lactic-Acid Bacteria
c)
Indigenous Bacteria
d)
Carbon Dioxide Bacteria
39.
Lactic-Acid bacteria are used in the production of other foods besides yogurt such as:
a)
sour cream and cottage cheese
b)
sauerkraut and pickles
c)
Cheddar cheese
d)
all the above
40.
When __ is mixed with cabbage, the bacteria on the cabbage cause fermentation, which creates sauerkraut.
a)
salt
b)
sugar
c)
pepper
41.
The pH ____ during fermentation
a)
lowers
b)
raises
c)
stays the same
42.
Most alcoholic beverages are produced through ____ fermentation.
a)
mold
b)
bacteria
c)
yeast
43.
What is the first step of the tea fermentation process?
a)
Tea leaves are dried until they become wilted and weak
b)
Tea leaves are plucked from the tea bush
44.
water and salt mixture that contains large amounts of salt
a)
Indigenous
b)
Brine
45.
Yeast and enzymes in yeast produce alcohol and carbon dioxide gas by a process called
a)
Fermentation
b)
Kneading
c)
Oven spring
d)
Pliable
46.
Success of yeast breads depends on:
a)
Careful measuring
b)
Sufficient kneading
c)
Controlled temperatures
d)
All of the above
47.
The method of combining yeast with warm water and testing whether the yeast is activated is called:
a)
Fermentation
b)
Proofing
c)
Docking
d)
Oven spring
48.
Yeast...
a)
will grow if water is too cool
b)
will not grow if water is too cool
c)
does not need warmth
d)
does not need moisture
49.
When letting the dough rise, do all of the following EXCEPT:
a)
Lightly grease the bowl
b)
Place it in the freezer
c)
Choose a warm place to let it double in bulk
d)
Cover the bowl with a towl
50.
Punching down the dough is necessary:
a)
To allow gas to escape
b)
To make the dough easier to shape
c)
Gives the bread a fine texture
d)
All of the above
51.
The heat of the oven gives yeast a final bust of activity called:
a)
Shaping
b)
Activation
c)
Pliable
d)
Oven spring
52.
Yeast breads use yeast as their leavening agent
a)
True
b)
False
53.
Fermentation creates amino acids and fatty acids that add flavor to the baked product.
a)
True
b)
False
54.
The yeast is first dissolved in cold water to activate growth
a)
True
b)
False
55.
Yeast dough is pliable and accepts many different shapes
a)
True
b)
False
56.
Define Fermentation
a)
When the yeast is inactive
b)
The production of CO2 by yeast.
c)
The production of Oxygen by yeast.
d)
Putting your fist in to the dough to allow the Co2 to escape.
57.
Define Punch down:
a)
The production of CO2 by yeast.
b)
Quick rise of bread the first 10-12 minutes in the oven.
c)
Manipulating the dough with the palm of your hand.
d)
Putting your fist in to the dough to allow the Co2 to escape.
58.
Which is NOT a category of yeast breads?
a)
Rolls
b)
Salted breads
c)
Loaf bread
d)
Fried bread
59.
Yeast fermentation slows down in
a)
Cold tempuratures
b)
Warm tempuratures
c)
Hot tempuratures
60.
Durring fermentaiton, yeast produces
a)
CO2
b)
Oxygen
c)
Hyrdrogen
d)
Helium
61.
How many times does a yeast bread rise?
a)
1
b)
2
c)
3
d)
4
62.
What feeds yeast?
a)
Eggs
b)
Butter
c)
Water
d)
Sugar
63.
Salt can be excluded from a yeast bread with no consequences.
a)
True
b)
False
64.
What ingredients are needed to make bread?
a)
Water, Yeast, Flour, Salt
b)
Water, Yeast, Flour, Sugar
c)
Flour, Baking Soda, Salt, Water
d)
Eggs, Flour, Yeast, Salt
65.
T/F
Artificial sugar can be used in place of regular sugar in the fermentation process.
Artificial sugar can be used in place of regular sugar in the fermentation process.
a)
True
b)
False
66.
Yeast consumes sugar in a process called:
a)
Fermentation
b)
Digestion
c)
Carbonation
67.
How many days should the root beer sit at room temperature?
a)
1-2
b)
2-3
c)
3-4
d)
4-5
68.
The soaking process that activates yeast is called:
a)
pickup
b)
yeast hydration
c)
kneading
d)
bulk fermentation
69.
This ingredient regulates the action of the yeast.
a)
Sugar
b)
Salt
c)
Flour
d)
baking powder
70.
This ingredient is "food for the yeast"
a)
Salt
b)
Sugar
c)
Fat
d)
Eggs
71.
Yeast will die if it is added to water that is _______.
a)
Not filtered
b)
Too cold
c)
Too hot
72.
What is the difference between quick breads and yeast breads?
a)
There is no difference
b)
Quick breads do not need to ferment
c)
Quick breads are less nutritious
d)
Quick breads contain no gluten
73.
Besides causing dough to rise, what else does fermentation do?
a)
add flavor
b)
add fat
c)
add cholesterol
d)
add fiber
74.
What is the ideal temperature for a place where dough will rise?
a)
55 to 65 degrees
b)
75 to 85 degrees
c)
65 to 75 degrees
d)
85 to 95 degrees
75.
Yogurt is made using
a)
a yeast
b)
a bacteria
c)
a virus
d)
a mold
76.
What happens to the alcohol produced during fermentation?
a)
Runs off
b)
Bakes off
c)
Evaporates at room temp
d)
Nothing
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