Commercially produced beers and wines are usually fermented with the aid of _______.
a. Naturally occurring bacteria
b. Naturally occurring yeast
c. Specific cultured bacteria
d. Specific cultured yeast

Match each term with its correct definition.

1._______ Organisms whose presence in water indicates contamination from feces

2._______Refers to water that is fit to drink

3._______Used in the processing of animal wastes; mimics primary and secondary wastewater treatment

4._______Water that is not bound by solutes

5._______Undesirable fermentation reactions in food, leading to poor taste, smell, or appearance

6._______Brief heating of foods during processing

7._______Descriptor of the level of organic material present in wastewater

8._______Fermentative products produced by microorganisms during stationary phase

A. Spoilage

B. Water activity

C. Coliforms

D. Pasteurization

E. Secondary metabolites

F. Potable

G. BOD

H. Oxidation lagoon

Indicate whether the following statement is true or false. Rewrite the underlined phrase to make a false statement true.

______ The fermentation of dairy products relies on mixed acid fermentation.

Indicate whether the following statement is true or false. Rewrite the underlined phrase to make a false statement true.

______ Sauerkraut production involves the alcoholic fermentation of cabbage.

Label the steps in the wine-making process.

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Leaving foods out at room temperature ________the likelihood of food spoilage.

Which of the following lists foods in order, from perishable to nonperishable?

a. Dried pasta, cheese, fruit, uncooked ground beef

b. Dried pasta, fruit, uncooked ground beef, cheese

c. Uncooked ground beef, fruit, cheese, dried pasta

d. Uncooked ground beef, fruit, dried pasta, cheese