Deck 24: Beverages and Foods From Fungi

Question 1

How is wine kept from turning to vinegar?

A)exposure to high temperature
B)the use of low wavelength radiation
C)the creation of anaerobic conditions
D)the addition of bacteria that increase the acidity of the wine
E)all of these can prevent wine from turning to vinegar

Answer 1

C

Question 2

What is the purpose of adding sulfur dioxide during wine grape fermentation?

A)removal of oxygen
B)inhibition of unwanted microorganisms
C)prevention of wine turning into vinegar
D)all of these are correct

Answer 2

D

Question 3

The serious problem created by the importation to Europe of North America grapevines in 1860 was caused by

A)SaprolegniA.
B)Phylloxera.
C)Plasmopara.
D)Artemesia.
E)Aspergillus.

Answer 3

B

Question 4

To increase the alcohol content of wine,typically _______ is added.

A)sherry
B)cuvee
C)brandy
D)port
E)grappa

Question 5

The removal of sediments from a champagne bottle is called

A)riddling.
B)racking.
C)clarification.
D)disgorgement.
E)capping.

Question 6

How would white wine taste if the fermentation temperature was 5 C?

A)it would have a yeasty taste
B)it would be perfect - 5 C is the best temperature for white wine fermentation
C)it would taste too fruity
D)it would taste burnt
E)it would have a lower alcohol content

Question 7

Which of the following is a characteristic 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 are characteristics of wine grape plants

Question 8

In the production of red wine,the red skins are removed after

A)crushing.
B)pressing.
C)fermentation.
D)riddling.
E)clarification.

Question 9

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

A)filtration using millipore filters
B)fermentation at temperatures between 25C and 30C
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 10

Yeast die above alcohol concentrations of _______ percent.

A)10
B)12
C)14
D)16
E)20

Question 11

Red wine fermentation continues for a maximum of

A)2 days
B)2 years
C)2 weeks
D)2 months

Question 12

Which of the following wines is not one of the principal wines used in champagne cuvee?

A)chardonnay
B)chenin blanc
C)pinot noir
D)pinot meunier

Question 13

Lees are removed from wine by using various agents.Among the following which is not one of those agents?

A)egg whites
B)gelatin
C)bentonite clay
D)sorbic acid
E)all of these are agents used to remove lees

Question 14

The first step in brewing beer involves

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

Question 15

Why is it necessary to graft rootstock onto wine grape plants?

A)to avoid aphid infestation
B)to avoid downy mildew infection
C)to avoid deer damage
D)to create wines with a higher alcohol content
E)to insure the wine grape flowers are pollinated

Question 16

Which of the following is the species that provides necessary rootstock for virtually all wine grape plants?

A)Vitis acerifolia
B)Vitis labrusca
C)Vitis rupestris
D)Vitis vinifera
E)Vitis vulpine

Question 17

Archaeologists know that ancient Egyptians made red wine because of the presence of _______ acid in jars found in the tomb of Pharaoh Tutankhamen.

A)syringic
B)tartaric
C)lysergic
D)lactic
E)acetic

Question 18

What are the two products of alcohol fermentation?

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 19

Which of the following organisms can turn wine into vinegar?

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

Question 20

Breaking up the skin cap several times a day is required for what type of wine?

A)white
B)red
C)champagne
D)dessert
E)all of these

Question 21

Which of the following is not true about the effect of alcohol upon the body?

A)It is a stimulant of the CNS
B)It increases the levels of HDLs
C)It is metabolized by the liver to water and carbon dioxide
D)It is associated with certain birth defects

Question 22

The year a wine was made is called its ______ year.

Question 23

Hops are added to the wort in beer making:

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 these

Question 24

Which of the following is not true about the production of rice wine (sake)?

A)The carbohydrate base is rice
B)It has an alcoholic content of 5%
C)A mold is the source of enzymes that convert rice starch into fermentable sugars
D)Yeast is the fermenting organism

Question 25

Which brain center is inhibited by alcohol?

A)speech
B)vision
C)balance
D)judgement
E)all of these brain centers are inhibited by alcohol

Question 26

_______ _______ syndrome is the damage done to the fetus whose mothers drank immoderate amounts of alcohol during pregnancy.

Question 27

What part of Humulus lupulus is used in beer brewing?

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

Question 28

The French _______ is the observation that the French have a lower incidence of cardiovascular disease despite a diet high in saturated fats and cholesterol.

Question 29

Most commonly eaten fungi are in the Division

A)AscomycotA.
B)Zygomycota.
C)Chitridiomycota.
D)Basidiomycota.
E)Glomeromycota.

Question 30

This cultivated mushroom is grow on natural or artificial logs and,in some countries,is prescribed in cancer therapy.This cultivated mushroom is

A)Lentinus edodes.
B)Agaricus bisporus.
C)Volvariella volvacea.
D)Pleurotus pulmonarius
E)Coprinus comatus.

Question 31

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

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

Question 32

In sake production,the sugars from the enzymatic breakdown of starch is called

A)koji.
B)moto.
C)moromi.
D)tasukete.
E)itsu.

Question 33

The grain starch from which of the following is typically not used in beer brewing?

A)wheat
B)potato
C)corn
D)rice
E)barley

Question 34

Malt is essential to the brewing process because it is the source of:

A)sugar for the yeast
B)agents to clarify the beer
C)the pungent taste of beer
D)yeast for fermentation

Question 35

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

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

Question 36

The enzyme in the liver that degrades alcohol to carbon dioxide and water is known as ________ _______.

Question 37

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

Question 38

Wormwood is used in the making of

A)gin.
B)tequila.
C)absinthe.
D)cognac.
E)all of thesE.

Question 39

An unaged distilled spirit which is flavored by steeping for several weeks in juniper "berries" for flavor is:

A)vodka
B)brandy
C)rye
D)gin

Question 40

In beer brewing,what is wort?

A)the germinated barley grains
B)the grain starch
C)the strained mash
D)the roasted malt
E)the hops/ mash mixture

Question 41

A ______ wine has no residual sweetness since fermentation continues to completion.

Question 42

Mushrooms can be considered a fairly good human food source because they contain complete proteins.

Question 43

One of the first widely used fungicides was ______ mixture,a lethal mix of copper sulfate and lime that protects the grape vine from downy mildew.

Question 44

__________ is a technique whereby a substance is heated to rid it of bacterial contaminants.

Question 45

Alcohol acts as a stimulant of the central nervous system.

Question 46

Enology is the science of wine making.

Question 47

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

Question 48

Louis Pasteur,a noted French microbiologist of the 19^th century,is credited with developing several standard steps in the champagne making process.

Question 49

The drinking of absinthe became part of the daily ritual in Paris and was known as the ___________ hour after the vibrant color of the liqueur.

Question 50

Downy mildew of grape is caused by Phylloxera,root-feeding aphids.

Question 51

Brandy is added to dessert wines to halt fermentation and maintain natural sweetness.

Question 52

The fermenting organism in both the production of beer and wine is the bacterium Acetobacter.

Question 53

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

Question 54

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

Question 55

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

Question 56

The _________________ was incited by an unpopular tax that divided West against East in the second decade of the American Republic.

Question 57

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