Fermentation Flashcards
1
Q
A filbunke is what? A. A tree nut from Brazil, B. A cave ripened cheese, C. A Swedish fermented beverage made from sour milk
A
c. A swedish fermented beverage made from sour milk
2
Q
A spreadable product made from left-over by-products of beer brewing is called what?
A
Vegemite
3
Q
A defect in what product is called bloaters?
A
Pickles
4
Q
A single microorganism or mixture of microorganisms inoculated into a food product to carry out a fermentation is called what?
A
Starter culture
5
Q
At 100% saturation (= 100 Salometer) a NaCl solution contains what percentage of salt
A
26.50%
6
Q
Cheese that has been grated or cut, had an emulsifying salt added and been melted and cooled is called what?
A
Pasteurized process cheese
7
Q
Define titratable acidity for milk
A
Amount of 0.1 N NaOH to titrate milk to a phenolphthalein endpoint
8
Q
From what root is poi made?
A
Taro
9
Q
Ground soybeans made into a milk and precipitated with CaSO4 or MgSO4 is called what?
A
Tofu
10
Q
Hops are the dried flowers of plant?
A
Humulus lupulus
11
Q
How many sizes of olives are there?
A
8 grades from small {132/lb} to supercolossal {32/lb})
12
Q
How much fat does butter have?
A
80.0-81.0% milkfat
13
Q
In baking what is the primary purpose of the yeast?
A
Leavening (carbon dioxide production)
14
Q
In beer brewing, what is “mashing”?
A
Malt + Adjunct + H2O
15
Q
In brines, salt is measured with a salometer; what is 1° Salometer equal to?
A
1% of saturated NaCl solution 26.5%)
16
Q
In what beverage is the malolactic fermentation used, what is the chemical reaction, and what is its purpose?
A
Wine; Malic is converted to lactic acid; To reduce acidity
17
Q
In winemaking, what is racking?
A
siphoning clear wines from lees
18
Q
Japanese Natto is made from soybeans fermented with what?
A
Bacillus subtilis (natto)
19
Q
Koji and moromi are two stages in the production of what product?
A
Soy Sauce
20
Q
Lactobacillus sanfrancisco is used to make what product?
A
Sourdough bread
21
Q
Matzo is an example of what?
A
Unleavened bread
22
Q
Milk must have a minimum of what percentage solids not fat and milk fat?
A
8.25% SNF (Solids-not-fat = Milk - fat - water); 3.25% milkfat
23
Q
Pumpernickel is a type of what?
A
sourdough rye bread
24
Q
Sauerkraut means what in German?
A
acid cabbage
25
Stout beers are dark because they use roasted what?
Malt or barley
26
Tempeh is a fermented soybean product from Indonesia. What is mold is used for producing tempeh?
Rhizopus oligosporus (R. oryzae also found)
27
The mashing step of the brewing of beer produces a liquid known as what?
Wort
28
The Solera process is used in the production of what beverage?
Sherry
29
Vinegar strength is measured in “grains”. What is a grain equal to?
0.1% acetic acid = 1 grain
30
What are “fresh pack” pickles?
Cucumbers to which acetic and/or lactic acid is added along with spices
31
What are the holes in swiss cheese called?
Eyes
32
What are the major flavor compounds in cultured buttermilk?
Diacetyl - CH3-CO-CO-CH3; Acetoin (acetyl methyl carbinol): CH3-CHOH-CO-CH3
33
What are the products of glucose in a homofermentation?
Over 90% lactic acid
34
What are the two components of gluten?
Glutenin - strength and firmness; Gliadin - elasticity and adherence
35
What are the two main ingredients in soy sauce?
Wheat and soybeans
36
What are the two stages of soy sauce production?
Koji - enzyme production; Moromi fermentation
37
What are two important lactic acid bacteria in production of sauerkraut?
Leuconostoc mesenteroides and Lactobacillus plantarum
38
What breakfast cereal is make using malted barley and involves a fermentation of wheat flour?
Grape nuts
39
What causes bloaters?
Accumulation of CO2 inside cucumber
40
What does 50 grain vinegar mean?
5% by weight acetic acid
41
What four steps are required to ensure a successful natural fermentation of cabbage to sauerkraut?
Shredding of the cabbage, removal of air (by packing in a vessel and covering), addition of salt, storage at low temperature
42
What genus of bacterium is used most in meat fermentations?
Pediococcus
43
What is “gushing” of beer?
Spontaneous release of carbon dioxide from solution.
44
What is a “bloater”?
Pickles with large cavities formed by carbon dioxide production
45
What is a break roll used for?
Wheat milling
46
What is a varietal wine?
Flavor and name from dominant grape variety (must account for > 51% of grapes); quality - amount of variety and rest of blend
47
What is Cheddaring?
Knitting or curd transformation
48
What is gin flavored with?
Juniper berries
49
What is Indian Idli made from?
Rice + black gram flour, Spices
50
What is Kefir?
Mixed lactic acid and alcoholic fermentation of milk
51
What is starting material for miso?
Rice, soybeans (20:80), barley/soybeans or soybeans alone
52
What is sweet Acidophilus Milk?
Milk to which Lactobacillus acidophilus has been added but not allowed to grow
53
What is the difference between Swiss style and Sundae style yogurt?
Swiss – fruit throughout; Sundae – fruit on bottom
54
What is the difference between true buttermilk and cultured buttermilk?
True buttermilk - the liquid expressed in buttermaking (essentially skim milk); Cultured buttermilk - generally skim or low fat milk acidified with a lactic acid bacterial culture
55
What is the genus of microorganism involved in making Lambic Beer?
Brettanomyces
56
What is the genus of the bacteria used in most cheeses to produce lactic acid?
Lactococcus
57
What is the mixture of juice, skins and seeds in winemaking called?
Must
58
What is the most important substance added in making fermented vegetable products?
Salt
59
What is the pH of milk?
6.6
60
What is the primary flavor enhancer in soy sauce?
sodium glutamate
61
What is the purpose of adding grape leaves to homemade pickles?
Tannins inhibit molds
62
What is the purpose of kneading of bread dough?
forces out CO2, equalizes gas cell size (eliminates large gas cells), distributes yeast
63
What is the purpose of milling of flour?
separation of the endosperm from the other structural components and subdivision of endosperm
64
What is the purpose of shortening in bread dough?
Texture, flavor, tenderness, richness
65
What is the scientific name for rye?
Secale cereale
66
What is the scientific name of Baker's Yeast?
Saccharomyces cerevisiae
67
What is the scientific name of wheat?
Triticum vulgare
68
What is the separation of curds and whey called?
Draining or dipping
69
What is the starting material for making rum?
molasses
70
What is the starting material for making tequila?
Agave
71
What is the starting material for making vodka?
potatoes
72
What is the term “milling” in relation to cheddar cheese production?
cutting cheddared curds into small pieces for salting and packing
73
What is the term “proof” mean in alcohol?
1% alcohol = 2 proof (maximum is 200 proof)
74
What is the term for the beer-making process where yeast is added to the wort?
Pitching
75
What is the type of wheat used primarily for bread dough?
Hard reds
76
What is the yeast used to make ale?
Saccharomyces cerevisiae
77
What is Theobroma cacao?
Cocoa
78
What is triticale?
Wheat + rye
79
What is true buttermilk?
product remaining after cream (18-30% fat) was churned to butter. It was similar to skim milk (0.2-0.5% fat)
80
What is used to make sourdough breads?
yeast and lactic acid bacteria (homofermentative and heterofermentative)
81
What is Vitis vinifera?
Wine grape
82
What microorganism initiates most vegetable fermentations?
Leuconostoc mesenteroides
83
What microorganism is responsible for the characteristic flavor and color of limburger and brick cheeses?
Brevibacterium linens
84
What microorganism produces carbon dioxide and propionic acid in Swiss Cheese?
Propionibacterium freudenreichii ssp. Shermani
85
What mold is used as a source of amylase for soy sauce production?
Aspergillus oryzae; Aspergillus sojae
86
What percentage of salt is needed in cabbage to produce sauerkraut?
2.0-2.5%
87
What plant is used for making coffee?
Coffea arabica fruit is flesh berry, size of small cherry, red when ripe
88
What spices in pepperoni make it red?
paprika, red pepper
89
What two bacteria are used in a 1:1 ratio in the production of yogurt?
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus
90
What type of distilled spirit is made from grape wine?
Brandy; Cognac
91
What type of wheat is used primarily for cookies, crackers, cakes?
Soft white
92
What yeast is used in the production of ethanol for soy sauce production?
Zygosaccharomyces rouxii
93
What yeast is used in winemaking?
Saccharomyces cerevisiae var. ellipsoideus
94
What yeast is used to make lager beer?
Saccharomyces uvarum (carlsbergensis)
95
Where was Lebanon bologna first made?
Lebanon, PA
96
Who first proposed in 1845 that sour milk (i.e., yogurt) increased life span of people in the Balkans?
Elie Metchnikoff
97
Who patented the production of bakers yeast in 1876?
Fleischmann - patent in 1876
98
Why treatment gives pretzels their color and glaze?
dipped into caustic bath before salting and baking
99
Give the moisture to protein rations for semi-dry and dry fermented sausage
Dry - pH ≤ 5.3; 25-50% moisture removed; moisture:protein =
100
List the following cheeses in order of their moisture content (highest to lowest): Edam, Cheddar, Mozzarella, Romano
Mozzarella, Edam, Cheddar, Romano
101
Mission, Ascolano, Seveillano, and Manzanillo are four varieties of what product?
Olives
102
Name the cheeses for which these microorganisms are used : Penicillium roqueforti; Penicillium camemberti; Brevibacterium linens
blue, roquefort; camembert, brie; brick, limburger
103
What are four conditions are required for preservation of fermented vegetables?
Establishment of anaerobic conditions (air exclusion, CO2 production), salt - inhibition of undesirable microorganisms; lactic acid (works with NaCl); low temperature – (18-27 C)
104
What are the 2 roles of salt in breadmaking?
Changes the taste; bread with no salt is quite flat and tasteless; Effects the dough's rheological properties; salt makes the dough stronger.
105
What are the products of glucose in a heterofermentation?
Lactic acid, carbon dioxide, ethanol and or acetic acid
106
What are the three essential ingredients for making leavened bread?
Flour, water, yeast
107
What are the two components of baking powder?
Baking Soda (NaHCO3) + Leavening Acid (e.g. KHC4H4O6 - potassium acid tartrate or δ-gluconolactone): H+ + NaHCO3 ---> Na+ + H2O + CO2↑
108
What are three conditions are necessary to allow growth of lactic acid bacteria and production of successful vegetable fermentations:
Low temperature, Establishment of anaerobic conditions via Air exclusion, Salt addition
109
What are three functions of nitrite in cured meat?
Cured meat color; Clostridium botulinum inhibition, antioxidant, flavor
110
What are two functions of ascorbates/erythorbates in cured meats?
Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris; Leuconostoc mesenteroides ssp. dextranicum, Leuconostoc mesenteroides ssp. cremoris
111
What does NSLAB stand for and give three examples of NSLAB?
Non-starter lactic acid bacteria; Homofermentative Lactobacillus, heterofermentative Lactobacillus, Leuconostoc, Pediococcus
112
What four adjuncts used in beer making?
corn, corn products, rice, wheat, barley, sorghum, soy, cassava, potatoes, sugar syrup
113
What is the common name for Avena sativa?
Oats
114
What is the common name for Hordeum vulgare?
Barley
115
What is the common name for Oryza sativa?
Rice
116
What is the common name for Zea mays?
Corn
117
What is the difference between black, green and oolong tea?
Green - unfermented (oxidized) leaves of Camellia sinensis; Oolong - partially fermented (oxidized) leaves that are wilted and bruised; Black- fully fermented (oxidized), wilted and crushed leaves
118
What is the difference between cultured buttermilk and true buttermilk?
Cultured – uses bacteria to produce lactic acid and flavor (diacetyl); True – the product remaining after churning cream to butter
119
What is the difference between red, white and rose wine?
Red - red grapes with skins; White - white grapes or red grapes without skins; Rose - somewhere in between
120
What is the Malo-Lactic Fermentation and what is its purpose?
Malate - Lactate + CO2; to reduce acidity of wine
121
What two genera of microorganisms are used in making San Francisco Sourdough Bread?
Saccharomyces exiguus (Torulopsis holmii), Lactobacillus sanfrancisco
122
What two species of bacteria are used to produce cheeses made with higher temperatures such as swiss?
Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus
123
Why are ripe olives black?
Lye + aeration - dark color due to oxidation of tannins; Ferrous gluconate added reacts with tannins for darker color
