workshop 2

Question 1

what is fermentation

Answer 1

it is a metabolic process that produces chemical changes in organic substrates throught the action of enzymes.

Question 2

definition of fermentation in biochemistry

Answer 2

it is defined as the extraction of energy from carbohydrates in the absence of oxygen

Question 3

definition of fermentation in food production

Answer 3

a process in which microorganisms (mold, yeast and bacteria) break down molecules in food, bringing about desirable changes

Question 4

which type of fermented food require oxygen (4)

Answer 4

vinegar, kombucha, tempeh and certain cheeses

Question 5

fermented food are now considered artisanal, a combination of traditional methods and scientific knowledge used to preserve food for (3)

Answer 5

flavor
color
nutritive value

Question 6

advantages of fermented food that are predigested by microorganisms (3)

Answer 6

can make some nutrients more bioavailable
produce other desirable products including acids and alcohols
can break down toxic compunds making foods safe for consumption

Question 7

why lactic-acid fermentation is an ideal way to preserve food (2)

Answer 7

it retains nutrients and deepening the flavor profile

Question 8

lactic-acid fermentation (which produces lactic acid) is used for which food (3)

Answer 8

it is used in making sour foods such as pickled cucumbers, kimchi and yogurt

Question 9

some benefits of fermenting vegetables (2)

Answer 9

fermentation preserves vegetables raw and without heat, so it retains their vitamins, minerals and enzymes
- enhances the nutritive value

Question 10

5 benefits of the organisms tha enable fermentation

Answer 10

• preserving and enhancing B and C vitamins
• making nutrients more readily available
• aids in digestion
• supporting the immune system
• abolishing the needs for chemical preservatives

Question 11

differences between canned pickles and fermented pickles

Answer 11

canned: the ones made with vinegar are sterilized to avoid stray bacteria, yet in the sterilization process, the bacteria necessary for fermentation (known as probiotic) are also destroyed.
fermented: not sterilized + made by creating a selective environment where lactic acid bacteria grow and thrive
* lactic acid bacteria convert the naturally-occuring sugars in vegetables and convert them into many by-products, including lactic acid, which then does the work of preservation

Question 12

6 types of pickles

Answer 12

1. standard sour pickles (full-sours, kosher dill): has fully fermented + losts its crispiness and bright green color
2. half-sour pickles: ferments in brine for a shorter time and is still crisp and bright green
3. french-style cornichons: about the size of the pinky finger, about 1.5 pouce in lenght and less than 1/4 pouce in diameter. Equivalent of gherkins in English. Tarragon= key ingredient in cornichon pickles
4. polish pickles: contains more species and garlic than a traditional dill pickle. A poolish pickle tends to be peppery and is often flavor with mustard seeds.
5. Bread+ butter pickles: made with sliced cucumber, spices and sugar to give them a bit of sweetness
6. pickle relish: made from finely chopped pickled cucumbers and is a good way to salvage pickles that turned too soft. It is typically with hot dogs or hamburgers.

Question 13

3 key elements for fermentation

Answer 13

1. temperature
2. submersion
3. salt

Question 14

ideal temperature for fermentation

Answer 14

room temperature, the optimal is 68F (20C) altough every temperature in the range of 64-78F (17.7-25.5C) will be fine

Question 15

effects of warmer and lower temperature on germentation

Answer 15

warmer: speed up fermentation
* * if it’s too high, it will happen too quickly, leading to a faster decomposition and sometimes a less cripsy pickle
lower: slow it
* * if it’s too low, it may never starts

Question 16

characteristics of submersion + simplest method

Answer 16

lactic acid bacteria require anaerobic conditions to survive
vegetables must be submerged, otherwise surface mold may growth or the vegetables will turn mushy
- method: using a bowl woth a weighted down plate or in a jar

Question 17

salt is not essential for fermentation but it helps: 3 advantages

Answer 17

1. salt draws juices out of the vegetable’s cells that creates the brine. This brine is crucial because the lactic-acid bacteria are anaerobic, which allows them to function optimally in oxygen-deprived environment
2. salts acts to enhance the texture of preserved vegetables because it hardens the pectin in the cells of the vegetables. It also adds flavor to the product.
3. salt increases salinity, which provides the lactic-acid bacteria the correct saline environment to survive, while inhibiting the activity of undesirable bacteria and yeasts. Salt also inhibit yeasts activity, which break down sugar into alcholo instead of lactic acid. The standard is approximatively 1.5% salt to vegetable weight

Question 18

what is Kimchi

Answer 18

it is the common name for any vegetables pickled in the Korean style of lactic-acid fermentation

Question 19

what is the biggest difference between kimchi and its Western pickle counterpart

Answer 19

it is the spice profile. Instead of dill and mustard, kimchi often includes ginger, Chile pepper, garlic and sugar in the brine

Question 20

what traditional recipes of kimchi also contains (3)

Answer 20

starch, often rice or wheat flour, which is made into a paste to act as a tchickener

Question 21

the traditional process for kimchi can be thought of as ______

Answer 21

a hybrid of brine pickling and sauerkraut making
the nappa cabbage soaks in a brine solution for 6-8 hours; it is then mixed with spices and other vegetables that have not been in brine

Question 22

what is miso (4 components)

Answer 22

a fermented soybean paste made with a grain such as rice or barley, salt, water and a bacterial called Aspergillus orizae.
the flavor becomes more complex the longer it is fermented

Question 23

what is the key ingredient for miso

Answer 23

a fermented starter, koji!

it is a fungus specially grown on steamed rice, barley or beans

Question 24

how is the miso made

Answer 24

1. soybeans are first steamed and boiled
2. a fermented starter, a koji mould is applied
3. the mixture is then left for the koji to multiply, the grains
4. the beans are then mashed together, mixed with sea salt and spring water and the mixture left in a cedar barrel to ferment
5. once the fermentation is complete, the beans are either ground to a smooth paste or steamed again to stop further fermentation

Question 25

what carried out the fermentation of the miso

Answer 25

it is largely carried out by the koji mould but is also helped by the bacterial living in the barrel, adding their own nutrients.
When the koji starts its work for the fermentation, it heats up, but it must be kept under 40C as its enzymes first turns the starch into sugar and then break the beans down into amino acids. A heavy weight is put on top to reduce any contact with air during fermentation