Objective: Identify how microorganisms are used as food or in the production of food.
Good Eats – Pretzel Logic Video Worksheet
1. The texture is elastic and chewy, fine but irregular. This spells...
a. bacteria. c. algae.
b. yeast. d. mold.
2. Yeast are…
a. bacteria. c. fungi.
b. mold. d. just barely, technically alive.
3. Sacchromyces cerevisiae means…
a. very small mushroom. c. sweet beer mold.
b. faceless orb. d. stinky sock puppet.
4. The process by which yeast consumes sugars and produces CO2 and ethanol is called…
a. tying one on. c. cross-pollination.
b. pigging out. d. fermentation.
5. If yeast were to star in a horror or sci-fi film, they would play…
a. mummies. c. tribbles.
b. zombies. d. all of the above.
6. Why is the pretzel dough put in a warm place (around 70o) to rise?
a. Allow the dough to rise as the yeast eat sugars and exhale CO2.
b. Keep people from picking at the dough.
c. Slow down the reproduction of the yeast.
d. It has to be put somewhere, doesn’t it?
It is important to know the pH of something when cooking. The pH tells us if it is acidic, basic, or neutral. Complete the table.
______7. Acidic______8. Base
______9. Neutral / A. pH 1-6
B. pH 7
C. pH 8-14
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet
10. What gives yogurt its smooth texture and tangy flavor?
a. Citric acid c. Ascorbic acid
b. Acetic acid d. Lactic acid
11. You must use whole milk to make yogurt.
a. True b. False
12. When using plain yogurt to make yogurt, it must contain… (There are two answers to this question.)
a. active yogurt cultures (bacteria). c. inactive cultures (bacteria).
b. live cultures (bacteria). d. inactive yogurt cultures (bacteria).
13. The first bacterium to get to work making yogurt is…
a. Lactobacillus bulgaricus. c. Streptococcus mutans
b. Lactobacillus acidophilus. d. Streptococcus thermophilis
14. The process of turning sugar into lactic acid is called…
a. fermentation. c. adaptation.
b. interpolation. d. cultivation.
15. What is the ideal temperature for making yogurt?
a. 105o c. 115o
b. 110o d. 120o
16. What temperature will kill the bacteria in your yogurt?
a. 105o c. 115o
b. 110o d. 120o
17. Balkans eat this with every meal.
a. Bread c. Fruit
b. Yogurt d. Eggs
18. What is the difference between yogurt and cheese?
a. There is no difference between yogurt and cheese.
b. Yogurt has the whey removed before the fermentation process.
c. Cheese has the whey removed before the fermentation process.
d. The whey remains in the yogurt and not the cheese.
19. What to the live cultures (bacteria) in yogurt do for you? (There are two answers to this question.)
a. They increase how long you live.
b. They stimulate the immune system.
c. They stimulate the many flora (bacteria) in the intestines.
d. They prevent illness.
Everything in food is science. The only subjective part is when you eat it.
Alton Brown
20. What happens to the live culture (bacteria) if you cook or freeze yogurt?
a. They will die. c. They will increase their rate of reproduction.
b. Only the harmful bacteria survive. d. Nothing happens to the bacteria.
21. Why can lactose intolerant people eat yogurt?
a. They cannot eat yogurt.
b. They must take lactase before eating yogurt.
c. Bacteria eat the lactose in the yogurt. There is little, if any, left over.
d. Yogurt has only ½ the amount of lactose found in other dairy products.
22. What happens if you overcook your mixture when making yogurt?
a. The live culture (bacteria) doubles its growth.
b. The live culture (bacteria) will stop reproducing.
c. Undesirable bacteria enter the mixture.
d. The live culture (bacteria) will die.
23. How can you tell if store-bought yogurt has live cultures (bacteria) in the yogurt?
a. The label will say it contains live cultures or list the bacteria in the yogurt.
b. The label will say it was made with live cultures.
c. No store-bought yogurt has live cultures.
d. You won’t know; you have to buy yogurt and hope it has live cultures (bacteria).
24. The more “bugs” you use, the better the yogurt.
a. True b. False
Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it.
Alton Brown
Good Eats – Pretzel Logic Video Worksheet - Key
1. The texture is elastic and chewy, fine but irregular. This spells...
b. yeast
2. Yeast are…
c. fungi
3. Sacchromyces cerevisiae means…
c. sweet beer mold.
4. The process by which yeast consumes sugars and produces CO2 and ethanol is called…
d. fermentation
5. If yeast were to star in a horror or sci-fi film, they would play…
d. all of the above.
6. Why is the pretzel dough put in a warm place (around 70o) to rise?
a. To allow the dough to rise as the yeast eat sugars and exhale CO2.
A 7. Acidic
C 8. Base
B 9. Neutral
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet - Key
10. What gives yogurt its smooth texture and tangy flavor?
d. Lactic acid
11. You must use whole milk to make yogurt.
b. False
12. When using plain yogurt to make yogurt, it must contain… (There are two answers to this question.)
a. active yogurt cultures (bacteria) & b. live cultures (bacteria)
13. The first bacterium to get to work making yogurt is…
d. Streptococcus thermophilis
14. The process of turning sugar into lactic acid is called…
a. fermentation
15. What is the ideal temperature for making yogurt?
c. 115o
16. What temperature will kill the bacteria in your yogurt?
d. 120o
17. Balkans eat this with every meal.
c. Yogurt
18. What is the difference between yogurt and cheese?
c. Cheese has the whey removed before the fermentation process.
19. What to the live cultures (bacteria) in yogurt do for you? (There are two answers to this question.)
b. They stimulate the immune system & c. They stimulate the many flora (bacteria) in the intestines.
20. What happens to the live culture (bacteria) if you cook or freeze yogurt?
a. They will die.
21. Why can lactose intolerant people eat yogurt?
c. Bacteria eat the lactose in the yogurt. There is little, if any, left over.
22. What happens if you overcook your mixture when making yogurt?
d. The live culture (bacteria) will die.
23. How can you tell if store-bought yogurt has live cultures (bacteria) in the yogurt?
a. The label will say it contains live cultures or list the bacteria in the yogurt.
24. The more “bugs” you use, the better the yogurt.
a. True
1. b2. c
3. c
4. d
5. d
6. a
7. A (3 choices)
8. C (3 choices)
9. B (3 choices)
10. d
11. b (2 choices)
12. a & b
13. d
14. a
15. c
16. d
17. c
18. c
19. b & c
20. a
21. c
22. d
23. a
24. a (2 choices) / Scoring Guide
24 – 4
23 – 3.5
20-22 – 2.5
15-19 – 2
9-14 – 1.5
5-8 – 1
1-4 – .5
0 – 0