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General knowledge · 12 questions
Cheese, bread and fermentation
Twelve questions on cheese, bread and fermentation. Look closely: the most familiar answer is not always the right one.
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Question 1 of 12
Roquefort is traditionally made from the milk of which animal?
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- 1. Roquefort is traditionally made from the milk of which animal?
- A. Cow
- B. Sheep (answer)
- C. Buffalo
- D. Goat
Authentic Roquefort is made with whole raw sheep milk. - 2. Which Swiss cheese is traditionally scraped into rosettes using a girolle?
- A. Sbrinz
- B. Tête de Moine (answer)
- C. Raclette
- D. Emmentaler
A girolle scrapes Tête de Moine into delicate rosettes, increasing the exposed surface area. - 3. Emmentaler takes its name from the valley of which river?
- A. Rhine
- B. Emme (answer)
- C. Aare
- D. Rhône
The cheese originated in the Emme valley in the Swiss canton of Bern. - 4. What is the minimum maturation period stated for Sbrinz AOP?
- A. Four months
- B. Eighteen months (answer)
- C. Thirty-six months
- D. Nine months
Sbrinz is an extra-hard Swiss cheese matured for at least eighteen months. - 5. Which ingredient provides the raising action in traditional soda bread rather than yeast?
- A. Beaten egg yolk
- B. Cornflour
- C. Cream of tartar alone
- D. Bicarbonate of soda (answer)
Bicarbonate of soda reacts with an acidic ingredient to release gas. - 6. In the ciabatta recipe term 'biga', what is being prepared?
- A. A fermented flour-and-water starter (answer)
- B. A salted crust wash
- C. A cooked flour paste
- D. A cheese-and-oil filling
A biga is a pre-ferment made ahead of the final dough. - 7. Which gas produced by yeast helps bread dough rise?
- A. Hydrogen
- B. Carbon dioxide (answer)
- C. Nitrogen
- D. Oxygen
Yeast consumes sugars and releases carbon dioxide, which inflates the dough. - 8. Which protein network helps wheat dough retain the gas needed for a risen loaf?
- A. Gluten (answer)
- B. Collagen
- C. Albumin
- D. Casein
Gluten forms an elastic network that traps gas bubbles in wheat dough. - 9. Which ingredient is the usual basis of kombucha?
- A. Salted cabbage juice
- B. Sweetened tea (answer)
- C. Coconut cream
- D. Barley water
Kombucha is produced by fermenting sweetened tea with a culture of bacteria and yeast. - 10. Which fermented food is made from soya beans bound into a firm cake?
- A. Polenta
- B. Paneer
- C. Tempeh (answer)
- D. Seitan
Tempeh is made by fermenting soya beans into a compact cake. - 11. Which acid chiefly gives traditionally fermented sauerkraut its sourness?
- A. Citric acid
- B. Tartaric acid
- C. Malic acid
- D. Lactic acid (answer)
Lactic acid bacteria convert vegetable sugars into lactic acid. - 12. Which cultured drink is traditionally produced by adding kefir grains to milk?
- A. Kefir (answer)
- B. Kombucha
- C. Amazake
- D. Kvass
Milk kefir is fermented using kefir grains, a community of bacteria and yeasts.
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