Chapter 8 after the midterm 2

Question 1

In what products yeasts are applied

Answer 1

Breads,alcoholic beverages and vinegars

Question 2

What strain of yeasts is used usually in industry

Answer 2

Saccharomyces cerevisiae

Question 3

Food sources for Saccharomyces cerevisiae

Answer 3

Sugar is its main source of energy

It also feeds on honey, molasses, or corn syrup

Question 4

In some breads ___ yeasts are used for more quick process

Answer 4

Quick-rising

Question 5

How each step of bread making influences yeasts?

Answer 5


Warm liquid activates yeast

Mixing distributes yeast evenly

Kneading the dough develops the gluten

Proofing allows the yeast to produce enzymes that break down sugars,
releasing alcohol and carbon dioxide

Question 6

Why dough rises in bread

Answer 6


carbon dioxide becomes trapped in pockets throughout the dough, gluten
stretches, and the dough rises

the dough continues to rise during baking and a crust forms

Question 7

Ingredients for bread

Answer 7

Flour,yeast, salt, and water

Question 8

Wine is

Answer 8

Wine is the fermented juice of plant products such as grapes, honey,
various fruits and dandelions

Question 9

what is added to wine to inhibit unwanted microbe growth

Answer 9

Sulfur dioxide (SO 2 ) or potassium metabisulfite

Question 10

Where juices are held and for how long for wine

Answer 10

Juices are held in anaerobic conditions for up to 4 weeks in oak barrels or
stainless steel tanks

Question 11

When wine fermentation is complete

Answer 11

Wine fermentation is complete when bubbling from CO 2 production
stops

Question 12

What happens to the wine after the fermentation process

Answer 12

Wine is then aged in barrels or vats to slowly develop the characteristic
flavors

Question 13

Beers are made from fermented __

Answer 13

Barley

Question 14

Bourbon is made from

Answer 14

Corn

Question 15

Rum is made from

Answer 15

Sugar cane or molasses

Question 16

Brandy is

Answer 16

Distilled wine

Question 17

What are the liqueurs and cordials

Answer 17

and cordials have a brandy base with sugar and flavorings

added

Question 18

Cointreau is produced by mixing orange peels with alcohol produced
from fermented beets, hence; it is classified as ……

Answer 18

Liqueur

Question 19

by products of lactic acid fermentation

Answer 19

Main product: lactic acid
By-products:acetic acid, formic acid, and carbon
dioxide

Question 20

Sauerkraut is the result of

Answer 20

Sauerkraut results from the lactic acid fermentation of cabbage
submerged in brine , a salt and water solution

Question 21

Why salt and brine is needed in sauerkraut

Answer 21

The salt controls water activity and pulls water with dissolved sugar and
nutrients to the surface

Bacteria feed on the sugar and release carbon dioxide and lactic acid into
the brine

Question 22

Cucumbers are turned into pickles by

Answer 22

heating them in a spiced vinegar solution, refrigerating in an acid brine, or
fermenting them with lactic acid bacteria

Question 23

Commercial pickling involves : bacteria, solution

Answer 23

washing the cucumbers in a chlorine solution

placing them in a brine with a pure culture of Lactobacillus added

Question 24

What product is similar to pickling cucumbers

Answer 24

Olives

Question 25

What is the difference between production of olives and pickles

Answer 25

except olives are washed in a lye solution to remove bitter flavor compounds Lactic acid neutralizes any lye remaining and sugar is added to start the fermentation process

Question 26

the difference between green and black olives

Answer 26

Green or Spanish olives are picked before being ripe , then cured, pitted, and stuffed with pimento  Black or ripe olives are picked at a riper stage

Question 27

In what meat production lactic acid is used , the role of acid, what prevents spoilage

Answer 27

Lactic acid fermentation is used to make dry and semidry sausages  Increased acid tenderizes the meat and adds a tart flavor  Fermentation, smoking, and drying prevent spoilage  Sugar provides food for lactic acid, and spices and salt add desired flavor

Question 28

Cultured dairy products include

Answer 28

sour cream, yogurt, and buttermilk

Question 29

Who is the fastest lactic acid producers and what does it allow milk to do

Answer 29

Streptococci | acidify quickly, thus reducing prep time and contamination risk

Question 30

Purpose of Leuconostoc and Lactobacilli added to fermentation of milk products

Answer 30

produce the desired flavors

Question 31

What is done to milk prior the fermentation

Answer 31

pasteurized and bacteria is added

Question 32

What happens to milk when bacteria are added

Answer 32

 The action of bacteria on lactose forms lactic acid, which denatures the proteins and causes them to coagulate  Texture is also affected by temperature, pH, fermentation time, and added enzymes used

Question 33

How fermentation is stopped in milk products

Answer 33

cooling

Question 34

When and what is added to convert milk to curds

Answer 34

Milk is pasteurized, then rennin and lactic acid bacteria are added to form curds

Question 35

How cheese is formed from curds

Answer 35

Curds are cut into small cubes and heated to help the whey separate from casein  Whey is drained off and collected for use as an additive in other processed foods  Curds are rinsed and salted

Question 36

difference in cottage cheese making and aged cheese

Answer 36

mixed with cream to make cottage cheese  put in presses to squeeze out excess moisture for making aged cheese

Question 37

what is done to cheese during aging

Answer 37

Cheese is wrapped in the wax and placed in the curing room

Question 38

Sharpness of cheese refers to and develops when

Answer 38

refers to the strength of flavor and aroma  Sharpness develops as cheese ages

Question 39

Cheeses that are longer tend to

Answer 39

```  have firmer consistency  have more crumbly textures  melt into sauces more readily ```

Question 40

Mold are used to create

Answer 40

antibiotics, flavor compounds, and enzymes

Question 41

In what food products molds are used

Answer 41

soy sauce , a fermented mix of soybeans and wheat  tempeh , a soybean cake of cooked, mashed soybeans pressed into blocks, inoculated with Rhizopus molds , and wrapped in banana leaves

Question 42

Bacteria in tempeh

Answer 42

Rhizopus molds , and wrapped in banana leaves

Question 43

What does it mean that cheese,soy sauce and sourdough is a two-step fermentation

Answer 43

Cheese, soy sauce, and sourdough bread require lactic acid fermentation plus other microbes in a second step: For cheese, lactic acid is needed to form the product, then microbes develop the flavors and textures  For sourdough bread, lactic acid ferments the yeast starter, then yeast fermentation proceeds

Question 44

What fermentation follows yeast fermentation in two-step fermentation

Answer 44

acetic acid

Question 45

explain how yeast fermentation is changed to acetic fermentation

Answer 45

 Yeast release alcohol as they break down sugars, then acetic acid fermentation begins  Acetobacter bacteria feed on the alcohol and release acetic acid

Question 46

What product is produced by acetic acid fermentation

Answer 46

Vinegar produces candied citron from citron lemons for use in baked goods  turns cacao beans into chocolate

Question 47

Benefits of fermentation

Answer 47

Microbes help preserve some foods  Milk keeps for about a week under refrigeration  Cheese can keep for months when properly stored  Fermentation offers a wider range of food options

Question 48

What nutrients are higher in cheese than milk

Answer 48

Fat and Ca

Question 49

Pickling increases ___( nutrient content)

Answer 49

Sodium content