Fermentation Technology online test on “Commercial Applications – Cider, Distilled Alcoholic Beverages, Bread and Meat Fermentation”.
1. Which of the following is produced by the fermentation of apples?
A. Kvass
B. Cider
C. Kombucha
D. Sauerkraut
Answer: B
Clarification: Cider is produced by the fermentation of apples. It has been successfully made from Bramley apples. However, if it is made from true cider apple then, they tend to have high sugar contents and display a range of acidities from 0.1% to 1%.
2. Which of the following is a major component of cider apple juice?
A. Glucose
B. Pectin
C. Sucrose
D. Fructose
Answer: D
Clarification: Fructose is a major component of cider apple juice ranging between 70 – 110 g/L. Glucose ranges between 15 – 30 g/L and sucrose being 20 – 45 g/L. Pectin is present in the lowest amount being 1 – 10 g/L among glucose, fructose, and sucrose.
3. Which of the following causes chill hazes in cider?
A. Isomers production
B. Polymeric glucan
C. Complex formation
D. Glycerol breakdown
Answer: C
Clarification: The chill hazes in cider are due to the formation of a complex between polyphenols and polysaccharides and very low levels of proteins. The level of iron and copper should be minimized as chill hazes are promoted by iron and copper.
4. Which of the following distilled beverage is derived from grain?
A. Rum
B. Whiskey
C. Brandy
D. Cognac
Answer: B
Clarification: Whiskey is a distilled beverage which is derived from grains and matured in oak. The major cereals for the manufacture of whiskey are barley, wheat, rye, and corn. Rum is a beverage, derived from molasses whereas, cognac and brandy are derived from grapes.
5. Which of the following is employed in the production of cognac?
A. Haber’s process
B. Contact process
C. Charente process
D. Sandmeyer process
Answer: C
Clarification: The distillation which is employed in the production of cognac is known as Charente process. The capacity of the vessel must be less than 30 hL and the maximum practical volume is not more than 25 hL and the vessel must be heated by an open fire.
6. Which of the following is obtained from blended wine spirits?
A. Brandy
B. Armagnac
C. Cognac
D. Rum
Answer: A
Clarification: Brandy is obtained from wine spirits which are blended or not with wine distillates distilled to less than 94.8% alcohol by volume. It is typically drunk after dinner and is aged in oak for than a year.
7. Where did Rum originate?
A. London
B. America
C. India
D. Carribean
Answer: D
Clarification: Rum originated in the Carribean and the chief producing countries are Barbados and Santo Domingo. However, the references to liqueurs obtained from sugar cane came from India and the sugarcane was introduced to the Carribean in 1493.
8. Which of the following is the first step in bread production?
A. Raw materials preparation
B. Kneading
C. Shaping
D. Slicing
Answer: A
Clarification: The first step in the production of bread is the preparation of raw materials followed by dough fermentation and kneading. The third step is the processing of dough (dividing, shaping, leavening, etc.) which is followed by baking and finally slicing and packaging.
9. Which of the following leads to staling of bread?
A. Carbon-dioxide evolution
B. Loss of water
C. Oxygenation
D. Heating
Answer: B
Clarification: The staling of bread is represented by the loss of water. As a result os staling, the small fragment of bread will lose its softness and ability to swell. It becomes unelastic, dry, and crumbly which leads to the development of stale aromas.
10. Which of the following is the process of making the dough?
A. Chorleywood process
B. Finkelstein process
C. Sandmeyer process
D. Hoffmann process
Answer: A
Clarification: Chorleywood Bread process (CBP) is the process of development of dough which is used in the production of bread. It was involved in 1961 and involves the substitution of biological maturation of dough with mechanical and chemical treatments.
11. What is the pH range of meat?
A. 5.0 – 5.5
B. 5.5 – 6.0
C. 6.0 – 6.5
D. 7.0 – 8.0
Answer: B
Clarification: The pH range of meat is between 5.5 – 6.0. The nitrite is converted to nitrous oxide at this pH which features in curing. Nitrite may get replaced by nitrate in which it is converted to nitrite through the action of bacteria.
12. Which of the following is a semi-dry sausage?
A. Salami
B. Dauerwurst
C. Sobrasada
D. Lebanon bologna
Answer: D
Clarification: Lebanon bologna is an example of a semi-dry sausage. It is made of beef and is a type of cured, smoked, and fermented semi-dry sausage. Cervelat, thuringer, etc. are a few examples of semi-dry sausage. Salami and Dauerwurst are examples of dry sausage. Sobrasada is an example of undried sausage.
13. The water activity of dry sausage is more than 0.9.
A. True
B. False
Answer: B
Clarification: The water activity of dry sausage is less than 0.9. Dry sausages are not to be smoked or heat processed and are eaten generally without cooking. Semi-dry sausage has a water activity of 0.9 – 0.95 and is heated during smoking.
14. The peroxide value of meat should be low.
A. True
B. False
Answer: A
Clarification: The peroxide value of meat should be low so that the raw material used is not oxidized. Also, the pH of the unground meat must be below 5.8 to prevent the growth of undesirable microorganisms or pathogens.