Fermentation - North Marion Culinary Arts

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Across
  1. 1. _____________ Fermentation is common in plants, animals, and fungi.
  2. 5. apart from a clean environment, controlling ________________ can lead to a successful ferment, kill it or slow it down
  3. 6. Along with alcohol, this gas is a bi-product of fermentation(2 words)
  4. 7. A salt and water solution used to submerge fermenting foods, eliminating
  5. 8. "Symbiotic Colony Of Bacteria & Yeast" (acronym)
  6. 11. the process in which a substance breaks down into a simpler substance
  7. 12. Produced by fermenting apples
  8. 13. Fermentation is responsible for increased nutrition, preservation and ___________________
  9. 15. This type of fermentation, the oxidation of ethanol results in the production of vinegar(2 words)
  10. 18. German for "Sour Cabbage"
  11. 19. A common fermented dairy product produced by adding bacteria to milk
  12. 20. A mixture of fermented soybeans, rice and salt. Common Japanese condiment used for soups
Down
  1. 2. Current health fad includes drinking small amounts of this vinegar diluted in another beverage. Abbreviated ACV
  2. 3. the type of alcohol produced during fermentation
  3. 4. the style of bread making where a "pre-ferment" is added to flour, water and salt to create a tangy loaf of bread
  4. 8. Primary food source for yeasts and bacteria that leads to fermentation
  5. 9. Made by fermenting a mixture of sweet tea, fruits and spices
  6. 10. Fermented cabbage, vegetables and spices. A popular Korean condiment
  7. 14. A fizzy milk drink
  8. 16. produced by adding acids to curdle milk, salting the curds and pressing into molds before aging/fermenting
  9. 17. Fermentation works best in _________environments
  10. 19. Bacteria, microbes and __________ are responsible for most forms of fermentation