Deck 13: Fermentation, Microorganisms, and Biotechnology

Question 1

Fermentation is a new form of food preservation.

Answer 1

False

Question 2

Yeasts with acetic acid bacteria act on _____.

A)whiskeys
B)wines
C)breads
D)cacao beans (chocolate)

Answer 2

D

Question 3

Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.

Answer 3

True

Question 4

Lactic acid bacteria with propionic acid bacteria produces _____.

A)Cooking wine
B)Swiss cheese
C)Cider
D)Blue cheese

Question 5

Single-celled proteins (SCPs)can be used for _____.

A)animal feed
B)medicinal purposes
C)fermenting alcohol
D)alternative fuels

Question 6

Fermentation allows the growth of microorganisms in order to produce a stable product.

Question 7

Biotechnology cannot improve the flavor of food.

Question 8

Some microorganisms are used for animal feed and human food.

Question 9

_____ is a concentrated number of the organisms desired to start the fermentation.

A)Yeast byproduct
B)Mold growth
C)A starter culture
D)A glucose tester

Question 10

Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.

A)only up to 1.5 percent
B)above 2.5 percent
C)only below 2.0 percent
D)None of the above

Question 11

Biotechnology and its changes to food production has been universally accepted.

Question 12

Sour cream usually has a fat content _____.

A)of more than 33 percent
B)of approximately 10 percent
C)between 12 percent and 30 percent
D)between 5 percent and 10 percent

Question 13

Which of the following statements about fermentation microorganisms is correct?

A)Fermented food can be more nutritious than their unfermented original forms.
B)Fermentation microorganisms reduce the vitamins and growth factors in the food.
C)Fermentation microorganisms lock nutrients in indigestible materials within plant cells.
D)Fermentation enzymatically combines polymers into sugars that are indigestible by humans.

Question 14

Cheese making relies on the fermentation of _____.

A)dextrose
B)lactose
C)maltose
D)galactose

Question 15

Microorganisms can become food,and biotechnology changes the way microorganisms are used.

Question 16

The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.

A)genetic engineering
B)biotechnology
C)recombinant DNA technology
D)genetic repurposing

Question 17

Salt in a solution is called _____.

A)sodium emulsion
B)saltwater suspension
C)brine
D)saline

Question 18

Heat processing under pressure is required to kill microorganisms during the pickling process.

Question 19

BST is used in cheese manufacturing.

Question 20

The main benefit of fermentation is that it preserves a product.