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► Food & Nutrition 4 > Fermentation > Flashcards

Fermentation Flashcards

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1
Q

A filbunke is what? A. A tree nut from Brazil, B. A cave ripened cheese, C. A Swedish fermented beverage made from sour milk

A

c. A swedish fermented beverage made from sour milk

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2
Q

A spreadable product made from left-over by-products of beer brewing is called what?

A

Vegemite

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3
Q

A defect in what product is called bloaters?

A

Pickles

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4
Q

A single microorganism or mixture of microorganisms inoculated into a food product to carry out a fermentation is called what?

A

Starter culture

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5
Q

At 100% saturation (= 100 Salometer) a NaCl solution contains what percentage of salt

A

26.50%

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6
Q

Cheese that has been grated or cut, had an emulsifying salt added and been melted and cooled is called what?

A

Pasteurized process cheese

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7
Q

Define titratable acidity for milk

A

Amount of 0.1 N NaOH to titrate milk to a phenolphthalein endpoint

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8
Q

From what root is poi made?

A

Taro

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9
Q

Ground soybeans made into a milk and precipitated with CaSO4 or MgSO4 is called what?

A

Tofu

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10
Q

Hops are the dried flowers of plant?

A

Humulus lupulus

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11
Q

How many sizes of olives are there?

A

8 grades from small {132/lb} to supercolossal {32/lb})

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12
Q

How much fat does butter have?

A

80.0-81.0% milkfat

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13
Q

In baking what is the primary purpose of the yeast?

A

Leavening (carbon dioxide production)

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14
Q

In beer brewing, what is “mashing”?

A

Malt + Adjunct + H2O

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15
Q

In brines, salt is measured with a salometer; what is 1° Salometer equal to?

A

1% of saturated NaCl solution 26.5%)

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16
Q

In what beverage is the malolactic fermentation used, what is the chemical reaction, and what is its purpose?

A

Wine; Malic is converted to lactic acid; To reduce acidity

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17
Q

In winemaking, what is racking?

A

siphoning clear wines from lees

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18
Q

Japanese Natto is made from soybeans fermented with what?

A

Bacillus subtilis (natto)

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19
Q

Koji and moromi are two stages in the production of what product?

A

Soy Sauce

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20
Q

Lactobacillus sanfrancisco is used to make what product?

A

Sourdough bread

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21
Q

Matzo is an example of what?

A

Unleavened bread

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22
Q

Milk must have a minimum of what percentage solids not fat and milk fat?

A

8.25% SNF (Solids-not-fat = Milk - fat - water); 3.25% milkfat

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23
Q

Pumpernickel is a type of what?

A

sourdough rye bread

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24
Q

Sauerkraut means what in German?

A

acid cabbage

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25
Q

Stout beers are dark because they use roasted what?

A

Malt or barley

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26
Q

Tempeh is a fermented soybean product from Indonesia. What is mold is used for producing tempeh?

A

Rhizopus oligosporus (R. oryzae also found)

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27
Q

The mashing step of the brewing of beer produces a liquid known as what?

A

Wort

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28
Q

The Solera process is used in the production of what beverage?

A

Sherry

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29
Q

Vinegar strength is measured in “grains”. What is a grain equal to?

A

0.1% acetic acid = 1 grain

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30
Q

What are “fresh pack” pickles?

A

Cucumbers to which acetic and/or lactic acid is added along with spices

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31
Q

What are the holes in swiss cheese called?

A

Eyes

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32
Q

What are the major flavor compounds in cultured buttermilk?

A

Diacetyl - CH3-CO-CO-CH3; Acetoin (acetyl methyl carbinol): CH3-CHOH-CO-CH3

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33
Q

What are the products of glucose in a homofermentation?

A

Over 90% lactic acid

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34
Q

What are the two components of gluten?

A

Glutenin - strength and firmness; Gliadin - elasticity and adherence

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35
Q

What are the two main ingredients in soy sauce?

A

Wheat and soybeans

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36
Q

What are the two stages of soy sauce production?

A

Koji - enzyme production; Moromi fermentation

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37
Q

What are two important lactic acid bacteria in production of sauerkraut?

A

Leuconostoc mesenteroides and Lactobacillus plantarum

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38
Q

What breakfast cereal is make using malted barley and involves a fermentation of wheat flour?

A

Grape nuts

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39
Q

What causes bloaters?

A

Accumulation of CO2 inside cucumber

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40
Q

What does 50 grain vinegar mean?

A

5% by weight acetic acid

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41
Q

What four steps are required to ensure a successful natural fermentation of cabbage to sauerkraut?

A

Shredding of the cabbage, removal of air (by packing in a vessel and covering), addition of salt, storage at low temperature

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42
Q

What genus of bacterium is used most in meat fermentations?

A

Pediococcus

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43
Q

What is “gushing” of beer?

A

Spontaneous release of carbon dioxide from solution.

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44
Q

What is a “bloater”?

A

Pickles with large cavities formed by carbon dioxide production

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45
Q

What is a break roll used for?

A

Wheat milling

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46
Q

What is a varietal wine?

A

Flavor and name from dominant grape variety (must account for > 51% of grapes); quality - amount of variety and rest of blend

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47
Q

What is Cheddaring?

A

Knitting or curd transformation

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48
Q

What is gin flavored with?

A

Juniper berries

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49
Q

What is Indian Idli made from?

A

Rice + black gram flour, Spices

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50
Q

What is Kefir?

A

Mixed lactic acid and alcoholic fermentation of milk

51
Q

What is starting material for miso?

A

Rice, soybeans (20:80), barley/soybeans or soybeans alone

52
Q

What is sweet Acidophilus Milk?

A

Milk to which Lactobacillus acidophilus has been added but not allowed to grow

53
Q

What is the difference between Swiss style and Sundae style yogurt?

A

Swiss – fruit throughout; Sundae – fruit on bottom

54
Q

What is the difference between true buttermilk and cultured buttermilk?

A

True buttermilk - the liquid expressed in buttermaking (essentially skim milk); Cultured buttermilk - generally skim or low fat milk acidified with a lactic acid bacterial culture

55
Q

What is the genus of microorganism involved in making Lambic Beer?

A

Brettanomyces

56
Q

What is the genus of the bacteria used in most cheeses to produce lactic acid?

A

Lactococcus

57
Q

What is the mixture of juice, skins and seeds in winemaking called?

A

Must

58
Q

What is the most important substance added in making fermented vegetable products?

A

Salt

59
Q

What is the pH of milk?

A

6.6

60
Q

What is the primary flavor enhancer in soy sauce?

A

sodium glutamate

61
Q

What is the purpose of adding grape leaves to homemade pickles?

A

Tannins inhibit molds

62
Q

What is the purpose of kneading of bread dough?

A

forces out CO2, equalizes gas cell size (eliminates large gas cells), distributes yeast

63
Q

What is the purpose of milling of flour?

A

separation of the endosperm from the other structural components and subdivision of endosperm

64
Q

What is the purpose of shortening in bread dough?

A

Texture, flavor, tenderness, richness

65
Q

What is the scientific name for rye?

A

Secale cereale

66
Q

What is the scientific name of Baker’s Yeast?

A

Saccharomyces cerevisiae

67
Q

What is the scientific name of wheat?

A

Triticum vulgare

68
Q

What is the separation of curds and whey called?

A

Draining or dipping

69
Q

What is the starting material for making rum?

A

molasses

70
Q

What is the starting material for making tequila?

A

Agave

71
Q

What is the starting material for making vodka?

A

potatoes

72
Q

What is the term “milling” in relation to cheddar cheese production?

A

cutting cheddared curds into small pieces for salting and packing

73
Q

What is the term “proof” mean in alcohol?

A

1% alcohol = 2 proof (maximum is 200 proof)

74
Q

What is the term for the beer-making process where yeast is added to the wort?

A

Pitching

75
Q

What is the type of wheat used primarily for bread dough?

A

Hard reds

76
Q

What is the yeast used to make ale?

A

Saccharomyces cerevisiae

77
Q

What is Theobroma cacao?

A

Cocoa

78
Q

What is triticale?

A

Wheat + rye

79
Q

What is true buttermilk?

A

product remaining after cream (18-30% fat) was churned to butter. It was similar to skim milk (0.2-0.5% fat)

80
Q

What is used to make sourdough breads?

A

yeast and lactic acid bacteria (homofermentative and heterofermentative)

81
Q

What is Vitis vinifera?

A

Wine grape

82
Q

What microorganism initiates most vegetable fermentations?

A

Leuconostoc mesenteroides

83
Q

What microorganism is responsible for the characteristic flavor and color of limburger and brick cheeses?

A

Brevibacterium linens

84
Q

What microorganism produces carbon dioxide and propionic acid in Swiss Cheese?

A

Propionibacterium freudenreichii ssp. Shermani

85
Q

What mold is used as a source of amylase for soy sauce production?

A

Aspergillus oryzae; Aspergillus sojae

86
Q

What percentage of salt is needed in cabbage to produce sauerkraut?

A

2.0-2.5%

87
Q

What plant is used for making coffee?

A

Coffea arabica fruit is flesh berry, size of small cherry, red when ripe

88
Q

What spices in pepperoni make it red?

A

paprika, red pepper

89
Q

What two bacteria are used in a 1:1 ratio in the production of yogurt?

A

Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

90
Q

What type of distilled spirit is made from grape wine?

A

Brandy; Cognac

91
Q

What type of wheat is used primarily for cookies, crackers, cakes?

A

Soft white

92
Q

What yeast is used in the production of ethanol for soy sauce production?

A

Zygosaccharomyces rouxii

93
Q

What yeast is used in winemaking?

A

Saccharomyces cerevisiae var. ellipsoideus

94
Q

What yeast is used to make lager beer?

A

Saccharomyces uvarum (carlsbergensis)

95
Q

Where was Lebanon bologna first made?

A

Lebanon, PA

96
Q

Who first proposed in 1845 that sour milk (i.e., yogurt) increased life span of people in the Balkans?

A

Elie Metchnikoff

97
Q

Who patented the production of bakers yeast in 1876?

A

Fleischmann - patent in 1876

98
Q

Why treatment gives pretzels their color and glaze?

A

dipped into caustic bath before salting and baking

99
Q

Give the moisture to protein rations for semi-dry and dry fermented sausage

A

Dry - pH ≤ 5.3; 25-50% moisture removed; moisture:protein =

100
Q

List the following cheeses in order of their moisture content (highest to lowest): Edam, Cheddar, Mozzarella, Romano

A

Mozzarella, Edam, Cheddar, Romano

101
Q

Mission, Ascolano, Seveillano, and Manzanillo are four varieties of what product?

A

Olives

102
Q

Name the cheeses for which these microorganisms are used : Penicillium roqueforti; Penicillium camemberti; Brevibacterium linens

A

blue, roquefort; camembert, brie; brick, limburger

103
Q

What are four conditions are required for preservation of fermented vegetables?

A

Establishment of anaerobic conditions (air exclusion, CO2 production), salt - inhibition of undesirable microorganisms; lactic acid (works with NaCl); low temperature – (18-27 C)

104
Q

What are the 2 roles of salt in breadmaking?

A

Changes the taste; bread with no salt is quite flat and tasteless; Effects the dough’s rheological properties; salt makes the dough stronger.

105
Q

What are the products of glucose in a heterofermentation?

A

Lactic acid, carbon dioxide, ethanol and or acetic acid

106
Q

What are the three essential ingredients for making leavened bread?

A

Flour, water, yeast

107
Q

What are the two components of baking powder?

A

Baking Soda (NaHCO3) + Leavening Acid (e.g. KHC4H4O6 - potassium acid tartrate or δ-gluconolactone): H+ + NaHCO3 —> Na+ + H2O + CO2↑

108
Q

What are three conditions are necessary to allow growth of lactic acid bacteria and production of successful vegetable fermentations:

A

Low temperature, Establishment of anaerobic conditions via Air exclusion, Salt addition

109
Q

What are three functions of nitrite in cured meat?

A

Cured meat color; Clostridium botulinum inhibition, antioxidant, flavor

110
Q

What are two functions of ascorbates/erythorbates in cured meats?

A

Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris; Leuconostoc mesenteroides ssp. dextranicum, Leuconostoc mesenteroides ssp. cremoris

111
Q

What does NSLAB stand for and give three examples of NSLAB?

A

Non-starter lactic acid bacteria; Homofermentative Lactobacillus, heterofermentative Lactobacillus, Leuconostoc, Pediococcus

112
Q

What four adjuncts used in beer making?

A

corn, corn products, rice, wheat, barley, sorghum, soy, cassava, potatoes, sugar syrup

113
Q

What is the common name for Avena sativa?

A

Oats

114
Q

What is the common name for Hordeum vulgare?

A

Barley

115
Q

What is the common name for Oryza sativa?

A

Rice

116
Q

What is the common name for Zea mays?

A

Corn

117
Q

What is the difference between black, green and oolong tea?

A

Green - unfermented (oxidized) leaves of Camellia sinensis; Oolong - partially fermented (oxidized) leaves that are wilted and bruised; Black- fully fermented (oxidized), wilted and crushed leaves

118
Q

What is the difference between cultured buttermilk and true buttermilk?

A

Cultured – uses bacteria to produce lactic acid and flavor (diacetyl); True – the product remaining after churning cream to butter

119
Q

What is the difference between red, white and rose wine?

A

Red - red grapes with skins; White - white grapes or red grapes without skins; Rose - somewhere in between

120
Q

What is the Malo-Lactic Fermentation and what is its purpose?

A

Malate - Lactate + CO2; to reduce acidity of wine

121
Q

What two genera of microorganisms are used in making San Francisco Sourdough Bread?

A

Saccharomyces exiguus (Torulopsis holmii), Lactobacillus sanfrancisco

122
Q

What two species of bacteria are used to produce cheeses made with higher temperatures such as swiss?

A

Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

123
Q

Why are ripe olives black?

A

Lye + aeration - dark color due to oxidation of tannins; Ferrous gluconate added reacts with tannins for darker color

► Food & Nutrition 4 (18 decks)

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