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8Dc Bacteria alpha

Last updated 5 months ago

10 questions

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Question 1

1.

What is the role of yeast in bread-making?

It adds flavor to the dough

It produces carbon dioxide, making the bread rise

It turns the dough into yoghurt

It makes the dough solid

Question 2

2.

What gas is produced when yeast respires in bread dough?

Oxygen

Nitrogen

Carbon dioxide

Hydrogen

Question 3

3.

Why is yeast important in bread-making?

It makes the bread harder

It releases acid to make the dough sour

It ferments sugars to produce gas, making the dough rise

It kills harmful bacteria in the dough

Question 4

4.

What type of respiration does yeast carry out when making bread?

Aerobic respiration only

Anaerobic respiration only

Both aerobic and anaerobic respiration

Yeast does not respire

Question 5

5.

Which type of microorganism is used in yoghurt production?

Yeast

Bacteria

Viruses

Mould

Question 6

6.

How do bacteria help turn milk into yoghurt?

They absorb all the water in the milk

They produce carbon dioxide to make yoghurt fizzy

They convert lactose (milk sugar) into lactic acid, which thickens the milk

They freeze the milk to make it solid

Question 7

7.

What happens when bacteria produce lactic acid in milk?

The milk stays the same

The milk thickens and develops a sour taste

The milk turns into cheese instantly

The bacteria die and stop working

Question 8

8.

Which of the following is a similarity between yeast and bacteria in food production?

Both use lactic acid to make food

Both help food rise

Both are microorganisms that help in fermentation

Both turn milk into yoghurt

Question 9

9.

Which of these statements is true?

a) Yeast is used to make yoghurt, and bacteria are used to make bread.

b) Both yeast and bacteria produce lactic acid in food production.

c) Yeast produces carbon dioxide in bread-making, and bacteria produce lactic acid in yoghurt-making.

d) Yeast and bacteria both need oxygen to work.

Question 10

10.

Why is yoghurt often made with 'live bacteria'?

a) The bacteria help the yoghurt stay fresh for longer.

b) The bacteria produce carbon dioxide to make the yoghurt fluffy.

c) The bacteria stop the milk from spoiling.

d) The bacteria continue to produce lactic acid, which gives the yoghurt its taste and texture.