Microbes and Society: Chapter 10 Practice Quiz

Header: Microbes and Society, and Introduction to Microbiology

Animated Flash Cards
Micro-Quizzes
Study Guide
A Closer Look

Evaluate Microbes and Society

Micro Quizzes

Chapter 10 Microbes and Food: A Menu of Microbial Delights

Please read each question and select your answer from the choices provided. You must complete all of the questions in order to view your results. At the end of each exam, you have the option to e-mail your results to your instructor. (Kris.. do you want me to turn on this option?)

1: Which of the following foods is not a product of microbial fermentation?
	A: brandy
	B: cheese
	C: soy sauce
	D: all of the above are results of microbial fermentation

2: Cheeses are ripened by the addition of _________________ to the curds.
	A: lactic acid
	B: carbon dioxide
	C: salt
	D: cultures of microbes

3: Bread, beer, and wine are all produced by the microbe known as:
	A: Acetobacter aceti
	B: Saccharomyces cerevisiae
	C: Penicillium roqueforti
	D: Aspergillus oryzae

4: Koji is:
	A: the “mother dough” carried over to make new batch of bread
	B: grape juice inoculated with yeasts during production of wine
	C: a soupy mixture of soybeans, rice, and wheat bran inoculated with fungi in soy sauce production
	D: the fermentation of rice in the initial step of sake production

5: Sauerkraut is produced under what type of conditions?
	A: aerobic
	B: anaerobic
	C: microaerophilic
	D: it doesn’t matter

6: In beer production, the liquid to which yeast are added is called:
	A: must
	B: malt
	C: wort
	D: lager

7: Chocolate-covered cherries are made by using a microbially produced enzyme called:
	A: invertase
	B: pectinase
	C: proteinase
	D: chocolatase

8: In order to produce vinegar bacterial cultures are added to tanks containing fruit juice and:
	A: potato skins
	B: wood shavings and gravel
	C: soybeans
	D: shredded cabbage

9: A yeast’s ability to produce naturally leavened bread depends largely on what substance in wheat flour?
	A: casein
	B: lactose
	C: gluten
	D: wort

10: The holes in Swiss cheese are a result of microbial production of:
	A: oxygen
	B: carbon dioxide
	C: lactic acid
	D: vinegar

Optional: Enter your name and your instructor's E-mail address to have your results E-mailed to him or her.
Your Name:
Instructor's E-mail Address: