Objective: Identify how microorganisms are used as food or in the production of food.
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet
1. What gives yogurt its smooth texture and tangy flavor?
a. Citric acid
b. Acetic acid
c. Ascorbic acid
d. Lactic acid
2. You must use whole milk to make yogurt.
a. True
b. False
3. 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).
c. inactive cultures (bacteria).
d. inactive yogurt cultures (bacteria).
4. The first bacterium to get to work making yogurt is…
a. Lactobacillus bulgaricus.
b. Lactobacillus acidophilus.
c. Streptococcus mutans
d. Streptococcus thermophilis
5. The process of turning sugar into lactic acid is called…
a. fermentation.
b. interpolation.
c. adaptation.
d. cultivation.
6. What is the ideal temperature for making yogurt?
a. 105o
b. 110o
c. 115o
d. 120o
7. What temperature will kill the bacteria in your yogurt?
a. 105o
b. 110o
c. 115o
d. 120o
8. Balkans eat this with every meal.
a. Bread
c. Yogurt
b. Fruit
d. Eggs
Objective: Identify how microorganisms are used as food or in the production of food.
9. 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.
10. 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.
11. 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 #12-#15 are found in the “Ask Alton” section of the DVD.
12. 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.
13. 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.
Objective: Identify how microorganisms are used as food or in the production of food.
14. 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).
15. 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
Objective: Identify how microorganisms are used as food or in the production of food.
Good Eats – Yogurt: Good Milk Gone Bad Video Worksheet - Key
1. What gives yogurt its smooth texture and tangy flavor?
d. Lactic acid
2. You must use whole milk to make yogurt.
b. False
3. 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)
4. The first bacterium to get to work making yogurt is…
d. Streptococcus thermophilis
5. The process of turning sugar into lactic acid is called…
a. fermentation
6. What is the ideal temperature for making yogurt?
c. 115o
7. What temperature will kill the bacteria in your yogurt?
d. 120o
8. Balkans eat this with every meal.
c. Yogurt
9. What is the difference between yogurt and cheese?
c. Cheese has the whey removed before the fermentation process.
10. 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.
Objective: Identify how microorganisms are used as food or in the production of food.
11. What happens to the live culture (bacteria) if you cook or freeze yogurt?
a. They will die.
12. Why can lactose intolerant people eat yogurt?
c. Bacteria eat the lactose in the yogurt. There is little, if any, left over.
13. What happens if you overcook your mixture when making yogurt?
d. The live culture (bacteria) will die.
14. 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.
15. The more “bugs” you use, the better the yogurt.
a. True
Objective: Identify how microorganisms are used as food or in the production of food.
1. d
2. b (2 choices)
3. a & b
4. d
5. a
6. c
7. d
8. c
9. c
10. b & c
11. a
Scoring Guide
10-11 – 3
8-9 – 2.5
7-6 – 2
5 – 1.5
4–1
1-3 – .5
0–0