This lesson covers the role of microorganisms in food production, fermentation, food safety, data handling, and applied written responses. Student progress is tracked in the browser and can be exported at the end.
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Task: Select the foods that are produced using microorganisms.
Microbiology is the study of microorganisms such as bacteria, fungi, and viruses. In food production, useful microorganisms help make bread, yogurt, cheese, and alcoholic drinks.
Fermentation is the breakdown of glucose without oxygen. Yeast produces carbon dioxide and ethanol. Some bacteria produce lactic acid.
1. Which microorganism is commonly used in bread making?
2. What gas makes bread dough rise?
3. Yogurt production mainly uses:
4. Fermentation is best described as:
Type the correct product formed by the microorganism in each case.
| Food | Microorganism | Main Product |
|---|---|---|
| Bread | Yeast | |
| Yogurt | Bacteria | |
| Beer | Yeast |
A student investigated gas production by yeast at different temperatures. Enter the values, then plot the graph.
| Temperature (°C) | CO₂ Produced (cm³) |
|---|---|
| 10 | |
| 20 | |
| 30 | |
| 40 | |
| 50 |
Question: Explain why temperature control is important during yogurt production. Write a response using scientific language.
A food company leaves prepared yogurt mixture in a warm room for too long before refrigeration. Give two risks and one control measure.