Jean Inman Domain 1 (RD Exam) Questions And Correct Detailed Answers (Verified Answers) Already Graded A+

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Jean Inman Domain 1 (RD Exam) Questions
And Correct Detailed Answers (Verified
Answers) Already Graded A+

1. Question: What is the % of water/carbs in fruits and vegetables?

Correct Answer: 75-93%

2. Question: What vitamins and minerals are found in fruits/vegetables?

Correct Answer: Calcium, vitamin A, C, sometimes B

3. Question: What is Turgor?

Correct Answer: Crispiness of vegetables due to osmotic pressure of water filled vacuoles

4. Question: What is Lignin?

Correct Answer: Non CHO substance not very softened by cooking; woody part of
vegetables

5. Question: What is Methionine?

Correct Answer: Limiting protein in soybeans

6. Question: What are protein concentrates?

Correct Answer: >70% protein

7. Question: What are protein isolates?

Correct Answer: >90% protein

8. Question: What is TVP?

Correct Answer: Textured vegetable protein, soy protein adds juiciness bc of water content

9. Question: Describe the fruit ripening process.

Correct Answer: Starch --> sugar; protopectin to pectin to pectic acid

10. Question: What accelerates ripening in fruits?

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Correct Answer: Ethylene gas

11. Question: Which fruits are best stored at room temp?

Correct Answer: Bananas, avocados, tomatoes, pears

12. Question: What delays aging in apples?

Correct Answer: Controlled atmosphere (less oxygen)

13. Question: What fruits/vegetables should be washed right before serving?

Correct Answer: Mushrooms and berries

14. Question: What is Brix by brix?

Correct Answer: Percent of sugar in an aqueous solution (ex. Light syrup, heavy syrup)

15. Question: What is Chlorophyll?

Correct Answer: Green pigment, insoluble in water, olive green in acid (pheophytin), bright
green in alkaline (chlorophyllin and mushy)

16. Question: What are carotenoids?

Correct Answer: Yellow/orange pigment, insoluble in water, little change in acid/alkaline;
can be converted into a vitamin (Beta-Carotene)

17. Question: What are Lycopenes?

Correct Answer: Contribute to red color in tomatoes, watermelon, and overtones in
apricots; act as an antioxidant/ phytochemical

18. Question: What are Flavonoids?

Correct Answer: Two types: anthocyanins and anthoxanthins

19. Question: What are Anthocyanins?

Correct Answer: Red, blue, and purple pigment; soluble in water, bright red in acid, blush
in alkaline

20. Question: What are anthoxanthins?

Correct Answer: White pigment, soluble in water, colorless in acid, yellow in alkaline

21. Question: What are Tannins?

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Correct Answer: Cause astringent feeling in mouth like eating an underripe banana;
causes tartness

22. Question: What is Glutamic acid?

Correct Answer: Found in young vegetables, used in the form of salt (MSG)

23. Question: What is the flavor of fruit due to?

Correct Answer: Acids, sugars, and aromatic compounds

24. Question: What are Produce Grades based on?

Correct Answer: Based on quality, firmness, color, uniform size and shape, maturity,
freedom from defects; graded by USDA; grade A- fancy, grade B-choice, grade C- standard

25. Question: What are the characteristics of Potatoes?

Correct Answer: Have phenolic compounds that cause color changes in raw, peeled,
bruised potatoes; old potatoes are sweeter, cook darker brown (Maillard reaction), and are
softer

26. Question: What causes Green potatoes?

Correct Answer: Due to chlorophyll, develops when potatoes are exposed to sunlight
during storage, may be accompanied by solanine

27. Question: How do you Boil vegetables?

Correct Answer: Small amount of salted water, short time, covered pan; acidic veggies
with more liquid and no lid

28. Question: What is Pressure cooking?

Correct Answer: Retains color, flavor, cut small

29. Question: How do you stir-fry?

Correct Answer: Use tender veggies, high moisture, don't drain

30. Question: How do you adapt Cooking veggies based on color?

Correct Answer: Green- Lid off; red - lid on

31. Question: How do you adapt Cooking cabbage?

Correct Answer: Lid off to allow acid to escape, more water, short amount of time

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32. Question: What are Myofibrils?

Correct Answer: Muscle composed of bundles of fibers

33. Question: What is Collagen?

Correct Answer: White, part of tendon around muscle, becomes tender in heat,
hydrolyzed to gelatin, increases with age + exercise

34. Question: What is Elastin?

Correct Answer: Yellow, Found in ligaments and cartilage, resistant to heat, little change in
cooking

35. Question: Where is Fat located in meat?

Correct Answer: Around organs, muscles, in muscles (marbling)

36. Question: What is the Finish of meat?

Correct Answer: Amount of fat cover on carcass

37. Question: What is the % of protein in meat?

Correct Answer: 16-23%

38. Question: Where are Carbohydrates found in meat?

Correct Answer: Glycogen in liver, glucose in blood

39. Question: What Vitamins/ minerals are in meat?

Correct Answer: Thiamin, niacin, riboflavin, iron, copper, trace minerals; pork is a good
source of thiamin

40. Question: What is notable about Canned fish?

Correct Answer: Canned fish with bones are higher in calcium, oysters, shrimp

41. Question: What determines Meat color?

Correct Answer: Myoglobin; myoglobin + oxygen is red to brown to green

42. Question: What does Myoglobin make up?

Correct Answer: 70-80% of meat, 20-30% of hemoglobin (contains iron)

43. Question: How do Enzymes change muscle protein?