This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Vegetable Fermentation and Pickling”.
1. Which of the following vegetables can be fermented?
a) Cabbage, beetroot
b) Beetroot, radish, turnip
c) Cabbage, beetroot, turnip
d) Cabbage, beetroot, radish, turnip
View Answer
Explanation: Vegetables like beetroot, cabbage, turnip, radish and carrots are some of the foods used for fermentation. This process involves bacteria living in the environment. These fermented products have many benefits for the humans.
2. What are the advantages of fermented foods?
a) Enhance immune system, improve digestive system
b) Anti-inflammatory, improve digestive system
c) Enhance immune system, anti- inflammatory
d) Enhance immune system, anti- inflammatory, improve digestive system
View Answer
Explanation: Fermented foods are rich in probiotic bacteria. It is a beneficial bacterium which increases the gut microbiome health and digestive system. It also enhances the immune system. The fermented foods are also used for its anti-diabetic, anti-oxidant, anti-fungal, anti-inflammatory, anti-microbial, and anti-atherosclerotic activity.
3. What are the types of fermentation?
a) Acetic acid fermentation, ethanol fermentation
b) Ethanol fermentation, lactic acid fermentation
c) Acetic acid fermentation, lactic acid fermentation
d) Acetic acid fermentation, ethanol fermentation, lactic acid fermentation
View Answer
Explanation: They are 3 types of fermentation. In lactic acid fermentation the yeast strains and bacteria convert starches or sugars into lactic acid. It does not require heat. In ethanol fermentation or alcohol fermentation, ethyl alcohol and carbon dioxide are the end products. In acetic acid fermentation, the end products are acetic acid.
4. What is the fermentation process of sauerkraut?
a) Acetic acid fermentation
b) Ethanol fermentation
c) Lactic acid fermentation
d) Alcohol fermentation
View Answer
Explanation: Sauerkraut is prepared by lactic acid fermentation. It is slow process which uses lactic acid bacteria. These lactic acid bacteria break the sugar into lactic acid, carbon dioxide and a small amount of alcohol. Sauerkraut is made with thinly sliced cabbage and packed with salt layers.
5. What Probiotics are in fermented sauerkraut?
a) Yeast
b) Bifidobacteria
c) Lactobacilli
d) Pseudomonas
View Answer
Explanation: Sauerkraut is essentially fermented cabbage. Sauerkraut comprises lactobacillus and it is a superior source of this probiotic. It treats the ulcerative colitis and the irritable bowel syndrome. It also prevents eczema.
6. Which of the following microbe initiate the lactic acid fermentation in sauerkraut?
a) Leuconostoc mesenteroides
b) Lactobacillus plantarum
c) Lactobacillus brevis
d) Pediococcus
View Answer
Explanation: Leuconostoc mesenteroides starts the lactic acid fermentation of sauerkraut. It can tolerate high concentrations of salt and sugar in the product. It consistently resulted with firm texture and reduced off-flavors in sauerkraut.
7. What does lactic acid do in sauerkraut?
a) Inhibit microbial growth
b) Increases the firmness
c) Decreases the nutritional value
d) Enhance microbial growth
View AnswerAnswer: a
Explanation: Sauerkraut is made by a process called lacto-fermentation. Lacto-fermentation uses useful bacteria to transform the natural sugars in the cabbage into lactic acid. The lactic produced acts as a preservative that prevents the microbial growth.
6. Which of the following microbe is present at end of sauerkraut process?
a) Leuconostoc mesenteroides
b) Lactobacillus plantarum
c) Lactobacillus brevis
d) Pediococcus
View Answer
Explanation Lactobacillus plantarum is the most active microbe in the final stages of fermentation. At higher temperatures the fermentation process becomes a homo-fermentation which is dominated by Lactobacillus plantarum. It helps in further acidification process.
9. What type of fermentation occurs in kimchi?
a) Acetic acid fermentation
b) Ethanol fermentation
c) Lactic acid fermentation
d) Alcohol fermentation
View Answer
Explanation: The process where the vegetable undergoes lacto-fermentation to produce kimchi. It is a transformation process by Lactic Acid Bacteria. The bacteria digest carbohydrates in the vegetables and produces lactic acid. Lactic acid gives sour flavor to the fermented foods.
10. Are pickled vegetables the same as fermented?
a) True
b) False
View Answer
Explanation: There is difference between the pickled vegetables and fermented vegetable. The pickling involves adding of acidic brine into food to produce a sour flavor. In fermentation of the food results in a sour flavor without any added acid. Pickling is often the least healthy choice.
11. What is the meaning of Sauerkraut?
a) Sour cabbage
b) Sour turnip
c) Sour beetroot
d) Sour radish
View Answer
Explanation: Sauerkraut is one of the most popular vegetable fermented products. It is a traditional dish in Central and Eastern Europe, and Asia. It is prepared from the lactic acid fermentation of chopped and salted white cabbage. The word means sour cabbage.
12. Which of the following is used in Gundruk processing?
a) Cabbage
b) Turnip
c) Beetroot
d) Leafy vegetables
View Answer
Explanation: Gundruk is a fermented leafy green vegetable. This fermented product is mostly manufactured in Nepal. It is processed by keeping the green vegetable in a mud pot and buried it for a few days under the sun.
13. Which of the following is used in Khalpi processing?
a) Cabbage
b) Turnip
c) Beetroot
d) Cucumber
View Answer
Explanation: Khalpi is a fermented cucumber product. It is prepared and consumed in the Himalayas. In this fermentation process, the hetero-fermentative microbes like Leuconostoc fallax, initiate the fermentation and finally completed by Lactobacillus plantarum.
14. Which of the following is used in Sinki processing?
a) Cabbage
b) Turnip
c) Beetroot
d) Radish
View Answer
Explanation: Sinki is a preserved fermented vegetable. It is prepared from radish tap roots. It is a non-salted fermented product. It is used as soup base and a pickle. It is mainly consumed by north-eastern states of India.
Sanfoundry Global Education & Learning Series – Vegetables Processing.
To practice all areas of Vegetables Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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