Exercise: Sauerkraut And Pickles

Questions for: Sauerkraut And Pickles

Shriveling in fermented pickles results from the physical effect of
A:
too strong salt solution
B:
too strong sugar solution
C:
too strong vinegar solution
D:
all of these
Answer: D
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Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
A:
These markedly stimulate or inhibit the acid forming bacteria
B:
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C:
They may improve texture of the pickle
D:
None of these
Answer: B
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An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
A:
Leuconostoc
B:
Pediococcus cerevisiae
C:
both (a) and (b)
D:
none of these
Answer: A
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