Fermentation/Plant based

Question 1

What are the benefits to fermented food?

Answer 1

• Halts bacteria spoilage
• Low energy consumption (no refrigeration needed)
• Increased nutritional value/bioavailability of nutrients
• Flavour/texture

Question 2

What are the safety practices to fermenting food?

Answer 2

• Good record keeping: % salt used, the day the ferment began, the room temperature, the proposed day to check the ferment
• Work in a clean environment, with clean utensils and equipment. Always sterilise jars before using.
• Use the best and freshest ingredients available
• Follow the method/recipe until you get a feel for how foods react under fermentation conditions. How often to release gas from vegetable ferments, when to refrigerate, how to check the product is ready etc.
• If the product smells off or looks questionable, throw it away.

Question 3

What is plant based eating?

Answer 3

a diet exclusively of foods derived from plants and completely devoid of any animal-based food content

Question 4

What are the two definitions for pickling?

Answer 4

Anything preserved by acidity:

The anaerobic fermentation of food in a body of brine
Immersion of food in acid, such as vinegar

Question 5

What plant based foods are considered complete proteins?

Answer 5

• Quinoa
• Soybeans
• Amaranth
• Buckwheat

Question 6

Common sources of protein for plant based diets?

Answer 6

• Tofu
• Tempeh
• Edamame
• Seitan
• Mycoprotein (Quorn
• Pulses/Legumes (Beans/Lentils/Peas)
• Cereals/Grains
• Pseudocereals
• Nuts