Objective – Identify how microorganisms are used as food or in the production of food.
Name ______
Good Eats – The American Pickle Video Worksheet
1. Pickles stave off…
a. rickets. c. gingivitis.
b. scurvy. d. plaque.
2. Pickling was invented around ______B.C. (Enter a number)
3. This famous Egyptian ruler was rumored to have been buried with thousands of bottles of pickles.
a. Ramsey c. Tut
b. Ptolemy V d. Cleopatra
4. This famous Roman general began the military tradition of giving his soldiers pickles.
a. Augustus Caesar c. Julius Caesar
b. Claudius Caesar d. Tiberius
5. How does lactic acid protect the food being pickled?
a. It makes the food sweet.
b. It prevents any undesirable bacteria from entering the process.
c. It causes it to take longer to pickle.
d. It has no effect on the pickling process.
6. When acetobacter bacteria go on a drinking binge and drink all the alcohol in a wine, it makes…
a. vinegar. c. mustard.
b. apple cider. d. salad dressing.
7. When looking at refrigerator pickles, Alton Brown says if they grow fuzz, throw them out.
a. True b. False
8. Americans believe pickles are good eats. We eat ______billion per year. (Enter a number)
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet
9. What gives yogurt its smooth texture and tangy flavor?
a. Citric acid c. Ascorbic acid
b. Acetic acid d. Lactic acid
10. You must use whole milk to make yogurt.
a. True b. False
11. 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).
12. The first bacterium to get to work making yogurt is…
a. Lactobacillus bulgaricus. c. Streptococcus mutans
b. Lactobacillus acidophilus. d. Streptococcus thermophilis
13. The process of turning sugar into lactic acid is called…
a. fermentation. c. adaptation.
b. interpolation. d. cultivation.
14. The ideal temperature for making yogurt is ______o F. (Enter a number)
15. The temperature will kill the bacteria in your yogurt is ______o F. (Enter a number)
I grill, therefore I am.
Alton Brown
16. Balkans eat this with every meal.
a. Bread c. Fruit
b. Yogurt d. Eggs
17. 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.
18. What do 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.
19. What happens to the live culture (bacteria) if you cook or freeze yogurt?
a. They will die.
b. Only the harmful bacteria survive.
c. They will increase their rate of reproduction.
d. Nothing happens to the bacteria.
Answers to questions #21-#23 are found in the “Ask Alton” section of the DVD.
20. 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.
21. 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.
22. 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).
23. The more “bugs” you use, the better the yogurt.
a. True b. False
Everything in food is science. The only subjective part is when you eat it.
Alton Brown
Good Eats – The American Pickle Video Worksheet – Key
1. Pickles stave off…
a. rickets. c. gingivitis.
b. scurvy. d. plaque.
b. scurvy
2. Pickling was invented around ______B.C. (Enter a number)
4000
3. This famous Egyptian ruler was rumored to have been buried with thousands of bottles of pickles.
a. Ramsey c. Tut
b. Ptolemy V d. Cleopatra
d. Cleopatra
4. This famous Roman general began the military tradition of giving his soldiers pickles.
a. Augustus Caesar c. Julius Caesar
b. Claudius Caesar d. Tiberius
c. Julius Caesar
5. How does lactic acid protect the food being pickled?
a. It makes the food sweet.
b. It prevents any undesirable bacteria from entering the process.
c. It causes it to take longer to pickle.
d. It has no effect on the pickling process.
b. It prevents any undesirable bacteria from entering the process.
6. When acetobacter bacteria go on a drinking binge and drink all the alcohol in a wine, it makes…
a. vinegar. c. mustard.
b. apple cider. d. salad dressing.
a. vinegar.
7. When looking at refrigerator pickles, Alton Brown says if they grow fuzz, throw them out.
a. True b. False
a. True (2 choices)
8. Americans believe pickles are good eats. We eat ______billion per year. (Enter a number)
20
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet – Key
9. What gives yogurt its smooth texture and tangy flavor?
a. Citric acid c. Ascorbic acid
b. Acetic acid d. Lactic acid
d. Lactic acid
10. You must use whole milk to make yogurt.
a. True b. False
b. False (2 choices)
11. 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).
a. active yogurt cultures (bacteria) & b. live cultures (bacteria).
12. The first bacterium to get to work making yogurt is…
a. Lactobacillus bulgaricus. c. Streptococcus mutans
b. Lactobacillus acidophilus. d. Streptococcus thermophilis
d. Streptococcus thermophilis
13. The process of turning sugar into lactic acid is called…
a. fermentation. c. adaptation.
b. interpolation. d. cultivation.
a. Fermentation.
14. The ideal temperature for making yogurt is ______o F. (Enter a number)
115
15. The temperature will kill the bacteria in your yogurt is ______o F. (Enter a number)
120
16. Balkans eat this with every meal.
a. Bread c. Fruit
b. Yogurt d. Eggs
b. Yogurt
17. 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.
c. Cheese has the whey removed before the fermentation process.
18. What do 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.
b. They stimulate the immune system & c. They stimulate the many flora (bacteria) in the intestines.
19. What happens to the live culture (bacteria) if you cook or freeze yogurt?
a. They will die.
b. Only the harmful bacteria survive.
c. They will increase their rate of reproduction.
d. Nothing happens to the bacteria.
a. They will die.
Answers to questions #20-#23 are found in the “Ask Alton” section of the DVD.
20. 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.
c. Bacteria eat the lactose in the yogurt. There is little, if any, left over.
21. 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.
d. The live culture (bacteria) will die.
22. 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).
a. The label will say it contains live cultures or list the bacteria in the yogurt.
23. The more “bugs” you use, the better the yogurt.
a. True b. False
a. True (2 choices)
Good Eats – The American Pickle/Yogurt – Good Milk Gone Bad Video Worksheet – Scoring Guide
22-23 – 421 – 3.5
20 – 3
17-19 – 2.5
15-16 – 2
13-14 – 1.5
10-12 – 1
1-9 – .5
0 – 0
~10~