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Cheese, bread and fermentation

Twelve questions on cheese, bread and fermentation. Look closely: the most familiar answer is not always the right one.

Free to use with your own team, courtesy of WorkplaceHero - workplacehero.co.uk

Question sheet

1. Roquefort is traditionally made from the milk of which animal?
- A. Cow
- B. Sheep
- C. Buffalo
- D. Goat
2. Which Swiss cheese is traditionally scraped into rosettes using a girolle?
- A. Sbrinz
- B. Tête de Moine
- C. Raclette
- D. Emmentaler
3. Emmentaler takes its name from the valley of which river?
- A. Rhine
- B. Emme
- C. Aare
- D. Rhône
4. What is the minimum maturation period stated for Sbrinz AOP?
- A. Four months
- B. Eighteen months
- C. Thirty-six months
- D. Nine 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
6. In the ciabatta recipe term 'biga', what is being prepared?
- A. A fermented flour-and-water starter
- B. A salted crust wash
- C. A cooked flour paste
- D. A cheese-and-oil filling
7. Which gas produced by yeast helps bread dough rise?
- A. Hydrogen
- B. Carbon dioxide
- C. Nitrogen
- D. Oxygen
8. Which protein network helps wheat dough retain the gas needed for a risen loaf?
- A. Gluten
- B. Collagen
- C. Albumin
- D. Casein
9. Which ingredient is the usual basis of kombucha?
- A. Salted cabbage juice
- B. Sweetened tea
- C. Coconut cream
- D. Barley water
10. Which fermented food is made from soya beans bound into a firm cake?
- A. Polenta
- B. Paneer
- C. Tempeh
- D. Seitan
11. Which acid chiefly gives traditionally fermented sauerkraut its sourness?
- A. Citric acid
- B. Tartaric acid
- C. Malic acid
- D. Lactic acid
12. Which cultured drink is traditionally produced by adding kefir grains to milk?
- A. Kefir
- B. Kombucha
- C. Amazake
- D. Kvass

Answer sheet (for the quizmaster)

1. B - Sheep
Authentic Roquefort is made with whole raw sheep milk.
2. B - Tête de Moine
A girolle scrapes Tête de Moine into delicate rosettes, increasing the exposed surface area.
3. B - Emme
The cheese originated in the Emme valley in the Swiss canton of Bern.
4. B - Eighteen months
Sbrinz is an extra-hard Swiss cheese matured for at least eighteen months.
5. D - Bicarbonate of soda
Bicarbonate of soda reacts with an acidic ingredient to release gas.
6. A - A fermented flour-and-water starter
A biga is a pre-ferment made ahead of the final dough.
7. B - Carbon dioxide
Yeast consumes sugars and releases carbon dioxide, which inflates the dough.
8. A - Gluten
Gluten forms an elastic network that traps gas bubbles in wheat dough.
9. B - Sweetened tea
Kombucha is produced by fermenting sweetened tea with a culture of bacteria and yeast.
10. C - Tempeh
Tempeh is made by fermenting soya beans into a compact cake.
11. D - Lactic acid
Lactic acid bacteria convert vegetable sugars into lactic acid.
12. A - Kefir
Milk kefir is fermented using kefir grains, a community of bacteria and yeasts.