Question 1

In the making of distilled spirits,the ________ of beer or wine concentrates the alcohol.

Accepted Answer

A) double fermentation 
B) boiling 
C) acidifying 
D) filtering 
E) oxidizing 
A) double fermentation 
B) boiling 
C) acidifying 
D) filtering 
E) oxidizing B

Question 2

Yeast is a single-cell ________ that will forgo ________ ________ in an anaerobic environment.

Accepted Answer

Ascomycete;aerobic respiration

Question 3

Grafted grape vines introduced a far more lethal pathogen,the oomycete ________ ________.

Accepted Answer

Plasmopara viticola

Question 4

Red wine fermentation continues for a maximum of how long?

Accepted Answer

A) 2 days 
B) 2 years 
C) 2 weeks 
D) 2 months 
E) 3 years in barrels 
A) 2 days 
B) 2 years 
C) 2 weeks 
D) 2 months 
E) 3 years in barrels

Question 5

The cultivation of grapes is known as viticulture.

Accepted Answer

A) True 
 B)False

Question 6

Quorn mycoprotein is a high-protein meat substitute obtained from the mycelium of a fungus.

Accepted Answer

A) True 
 B)False

Question 7

In ________ fermentation,the fermentable base is left open to the environment to pick up any wild yeast strains present in the environment.

Accepted Answer

The answer of In ________ fermentation,the fermentable base is left...

Question 8

Which of the following organisms can turn wine into vinegar?

Accepted Answer

A) Saccharomyces cerevisiae 
B) Acetobacter aceti 
C) Agaricus bisporus 
D) Aspergillus oryzae 
E) Artemesia annua 
A) Saccharomyces cerevisiae 
B) Acetobacter aceti 
C) Agaricus bisporus 
D) Aspergillus oryzae 
E) Artemesia annua

Question 9

Which of the following is a characteristic of wine grape plants?

Accepted Answer

A) flowers are three-parted 
B) leaves are pinnately compound 
C) flowers are imperfect 
D) flowers are self-pollinating 
E) None of these is characteristics of wine grape plants. 
A) flowers are three-parted 
B) leaves are pinnately compound 
C) flowers are imperfect 
D) flowers are self-pollinating 
E) None of these is characteristics of wine grape plants.

Question 10

What are the two products of alcohol fermentation?

Accepted Answer

A) ethanol and oxygen 
B) lactic acid and ethanol 
C) lactic acid and oxygen 
D) ethanol and carbon dioxide 
E) lactic acid and carbon dioxide 
A) ethanol and oxygen 
B) lactic acid and ethanol 
C) lactic acid and oxygen 
D) ethanol and carbon dioxide 
E) lactic acid and carbon dioxide

Question 11

What part of Humulus lupulus is used in beer brewing?

Accepted Answer

A) the roots 
B) the buds 
C) the leaves 
D) the bark 
E) the flowers 
A) the roots 
B) the buds 
C) the leaves 
D) the bark 
E) the flowers

Question 12

During fermentation,sugar is converted into ethanol and carbon dioxide through the action of yeast.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following microbes is used in the production of sake?

Accepted Answer

A) Saprolegnia 
B) Phylloxera 
C) Plasmopara 
D) Artemesia 
E) Aspergillus 
A) Saprolegnia 
B) Phylloxera 
C) Plasmopara 
D) Artemesia 
E) Aspergillus

Question 14

Hard liquors or spirits (whiskey,brandy,etc. )are made by the pasteurization of a beer or wine.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is a process that could occur in the production of both white and red wines?

Accepted Answer

A) filtration using millipore filters 
B) fermentation at temperatures between 25°C and 30°C 
C) removal of skin caps 
D) a second fermentation 
E) All of these processes could occur in the production of both white and red wines. 
A) filtration using millipore filters 
B) fermentation at temperatures between 25°C and 30°C 
C) removal of skin caps 
D) a second fermentation 
E) All of these processes could occur in the production of both white and red wines.

Question 16

The ancient art of wine making is now called the science of ________.

Accepted Answer

The answer of The ancient art of wine making is...

Question 17

The resulting mix of skins,seeds,and juice when grapes are crushed is called the ________.

Accepted Answer

The answer of The resulting mix of skins,seeds,and juice when...

Question 18

Hops are added to the wort in beer making for which of the following reasons?

Accepted Answer

A) to balance the sweet taste of the malt 
B) to preserve the beer 
C) to promote a foamy head 
D) to do all of the above 
E) None of the above is correct. 
A) to balance the sweet taste of the malt 
B) to preserve the beer 
C) to promote a foamy head 
D) to do all of the above 
E) None of the above is correct.

Question 19

Fermented foods are usually lower in nutritional quality than the unfermented base.

Accepted Answer

A) True 
 B)False

Question 20

The first step in brewing beer involves which of the following?

Accepted Answer

A) moistening 
B) drying 
C) crushing 
D) roasting 
E) mashing 
A) moistening 
B) drying 
C) crushing 
D) roasting 
E) mashing

Exam 24: Beverages and Foods From Fungi

In the making of distilled spirits,the ________ of beer or wine concentrates the alcohol.

Yeast is a single-cell ________ that will forgo ________ ________ in an anaerobic environment.

Grafted grape vines introduced a far more lethal pathogen,the oomycete ________ ________.

Red wine fermentation continues for a maximum of how long?

The cultivation of grapes is known as viticulture.

Quorn mycoprotein is a high-protein meat substitute obtained from the mycelium of a fungus.

In ________ fermentation,the fermentable base is left open to the environment to pick up any wild yeast strains present in the environment.

Which of the following organisms can turn wine into vinegar?

Which of the following is a characteristic of wine grape plants?

What are the two products of alcohol fermentation?

What part of Humulus lupulus is used in beer brewing?

During fermentation,sugar is converted into ethanol and carbon dioxide through the action of yeast.

Which of the following microbes is used in the production of sake?

Hard liquors or spirits (whiskey,brandy,etc. )are made by the pasteurization of a beer or wine.

Which of the following is a process that could occur in the production of both white and red wines?

The ancient art of wine making is now called the science of ________.

The resulting mix of skins,seeds,and juice when grapes are crushed is called the ________.

Hops are added to the wort in beer making for which of the following reasons?

Fermented foods are usually lower in nutritional quality than the unfermented base.

The first step in brewing beer involves which of the following?

Plants in Our Lives

The Plant Cell

The Plant Body

Plant Physiology

Plant Life Cycle: Flowers

Plant Life Cycle: Fruits and Seeds

Genetics

Plant Systematics and Evolution

Diversity of Plant Life

Human Nutrition

Origins of Agriculture

The Grasses

Legumes

Starchy Staples

Feeding a Hungry World

Stimulating Beverages

Herbs and Spices

Materials: Cloth, wood, and Paper

Medicinal Plants

Psychoactive Plants

Poisonous and Allergy Plants

The Algae

Fungi in the Natural Environment

Fungi That Affect Human Health

Plant Ecology

Filters

Yeast is a single-cell that will forgo in an anaerobic environment.

Grafted grape vines introduced a far more lethal pathogen,the oomycete .