Bread and cheese, wine or beer
Yeast is used to make wine, beer and bread. When mixed with the bread dough, an ascomycete, Saccaromyces cerevisiae, produces CO2, which triggers the rising process. In wine- or beer-making, the same yeast grown without oxygen can ferment sugars into alcohol.
Other fungi are important for cheese-making, for instance blue cheese. Brie and Camembert are made from fresh cheese submitted to an ageing process, which promotes the growth of fungi on the surface, giving the paste its peculiar aroma.
You can have a look at foods on the photo album.