MIP 300 Module 9 Questions with
All Correct Answers
Other foods made through fermentation - Answer-leavened bread, vinegar, sauerkraut,
sausage and country-cured hams, sauces, pickles, black olives, coffee, tempeh
In making breads, water activates _____ in the flood which breakdown starch into ____
and _____ - Answer-amylases, sucrose, maltose
In making bread, yeast grows _____ first, creating an _____ environment - Answer-
aerobic, anaerobic
In making bread, fermentation of simple sugars produces ____, causing the bread to
rise, and some _____, which flavors the bread - Answer-carbon dioxide, alcohol
Sourdough - Answer-lactic acid bacteria added to dough
Vinegar - Answer-alcohol substrate is oxidized by bacteria to produce acetic acid
equation for production of vinegar - Answer-ethanol + oxygen --> acetic acid + water
cider vinegar - Answer-fermented cider
wine vinegar - Answer-wine
white vinegar - Answer-grain-alcohol
malt vinegar - Answer-malted barley
sauerkraut - Answer-shredded cabbage + 2.2-2.8% NaCl in an anaerobic environment
how does salt function in production of sauerkraut - Answer-draws out water and inhibits
growth of gram negative bacteria and fungi
what ferments the sugars in cabbage in the production of sauerkraut - Answer-normal
microflora
final acidity of sauerkraut - Answer-1.6-1.8
citric acid is produce from Aspergillus niger, a _____ - Answer-mold
All Correct Answers
Other foods made through fermentation - Answer-leavened bread, vinegar, sauerkraut,
sausage and country-cured hams, sauces, pickles, black olives, coffee, tempeh
In making breads, water activates _____ in the flood which breakdown starch into ____
and _____ - Answer-amylases, sucrose, maltose
In making bread, yeast grows _____ first, creating an _____ environment - Answer-
aerobic, anaerobic
In making bread, fermentation of simple sugars produces ____, causing the bread to
rise, and some _____, which flavors the bread - Answer-carbon dioxide, alcohol
Sourdough - Answer-lactic acid bacteria added to dough
Vinegar - Answer-alcohol substrate is oxidized by bacteria to produce acetic acid
equation for production of vinegar - Answer-ethanol + oxygen --> acetic acid + water
cider vinegar - Answer-fermented cider
wine vinegar - Answer-wine
white vinegar - Answer-grain-alcohol
malt vinegar - Answer-malted barley
sauerkraut - Answer-shredded cabbage + 2.2-2.8% NaCl in an anaerobic environment
how does salt function in production of sauerkraut - Answer-draws out water and inhibits
growth of gram negative bacteria and fungi
what ferments the sugars in cabbage in the production of sauerkraut - Answer-normal
microflora
final acidity of sauerkraut - Answer-1.6-1.8
citric acid is produce from Aspergillus niger, a _____ - Answer-mold
