Week10C1

Question 1

What is the name of the yeast commonly used in breads, wine and vinegars?

Answer 1

Saccharomyces cerevisiae

Question 2

T or F : the primary function of the kneading is to activate the yeast

Answer 2

false, it is to develop the gluten

Question 3

How do you activate yeasts in bread making

Answer 3

In warm liquid

Question 4

How do you distribute the yeast in the liquid in bread making

Answer 4

mixing

Question 5

In bread making, what is the name of the step that allows the yeast to produce enzymes that break down sugars and release alcohol and CO2?

Answer 5

Proofing

Question 6

What are the two chemicals added to wine to inhibit unwanted microbe growth

Answer 6

1. Sulfur dioxide (SO2)

2. Potassium metabisulfite

Question 7

What are the condition (anaerobic or aerobic) needed to produce alcohol

Answer 7

anaerobic, and in the case of wine it is during 4 weeks.

Question 8

When does the fermentation of wine is complete

Answer 8

when bubbling from CO2 production stops.

Question 9

What is beer made from

Answer 9

fermented barley

Question 10

What is bourbon made from (grain)

Answer 10

corn

Question 11

What is rum made from ?

Answer 11

sugar cane and molasses

Question 12

What is brandy made from ?

Answer 12

distilled wine or fermented fruit juice

Question 13

What are liqueurs and cordials?

Answer 13

a brandy base with sugar and flavorings.

Question 14

What is the key concentration of alcohol that show if the alcohol has been distilled or only fermented?

Answer 14

15%

Question 15

T or F : lactic acid fermentation means that the bacteria consume lactic acid

Answer 15

False, it means that the by-product of the fermentation is lactic acid.

Question 16

What are the other by-product of lactic acid fermentation

Answer 16

acetic acid, formic acid and carbon dioxide

Question 17

What is the use of salt in a the brine solution during bacterial fermentation?

Answer 17

1. reduce the water acitivity
2. increase osmotic pressure (pulls the water and sugar from the produce so that it is accessible to the bacteria for fermentation)

Question 18

Pickles are the result of ____ fermentation

Answer 18

lactic acid

Question 19

How does the commercial pickle are made?

Answer 19

1. washing with Chlorine

2. putting them in a brine solution with pure culture of lactobaccillus

Question 20

What is the kind of fermentation used to make olives?

Answer 20

lactic acid fermentation

Question 21

What is the solution used to remove the bitter taste of olives?

Answer 21

lye solution

Question 22

T or F : after the fermentation of wine, it is aged in barrels to increase the alcohol concentration

Answer 22

false, it is to develop the flavour profile.

Question 23

What is the bacteria added to dairy products to produce lactic acid fast?

Answer 23

streptococci

Question 24

What are the two strains of bacteria added to produced the desired flavors in cultured dairy products?

Answer 24

leuconostoc and lactobacilli

Question 25

What stops the fermentation process in the case of cultured dairy products?

Answer 25

cooling.

Question 26

T or F : cheese is not a fermentation process

Answer 26

True, it is caused by the denaturation of proteins by rennin enzyme but a fermentation period is necessary to develop the characterisiic flavor of cheese

Question 27

What does sharpness of cheese refers to

Answer 27

the strenght of flavor and aroma

Question 28

Tempeh and soy sauce are example of foods that are fermented with ____

Answer 28

molds

Question 29

What is the mold used to make tempeh?

Answer 29

Rhizopus molds.

Question 30

What is the bacteria used to make vinegar

Answer 30

acetobacter

Question 31

What is the substrate of acetic acid fermentation

Answer 31

alcohol

Question 32

What is the kind of fermentation used to make chocolate

Answer 32

acetic acid fermentation

Question 33

What is the product of yeast when they breakdown sugars

Answer 33

alcohol and CO2