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Sample Daily Focus Questions

1. Why is it important to lower the pH of fermented foods?

2. How do fermentation and oxidative respiration differ?

3. Why is the legend of the Bedouin and his discovery of cheese plausible?

4. Why might have the development of fermented foods progressed relatively slow until the 20th century?

5. What is the best way to avoid a Salmonella infection?

6. What are some of the industries built on fermentation?

7. What is the chemical equation for fermentation?

8. What is the difference between breathing and respiration?

9. List several foods that are produced by fermentation.

10. What factors contribute to food spoilage?

11. How is food safety monitored?

12. Can you tell if food is safe just by the smell and appearance? Why or why not?