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8Dc Bacteria alpha
By Katie Bruce
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Last updated 7 months ago
10 questions
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Question 1
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Question 3
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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
What gas is produced when yeast respires in bread dough?
Oxygen
Nitrogen
Carbon dioxide
Hydrogen
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
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
Which type of microorganism is used in yoghurt production?
Yeast
Bacteria
Viruses
Mould
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
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
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
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.
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.