RD Jean Inman Study Guide (2026/2027) | Actual Questions and
Answers Latest Updated 2026/2027 (Graded A+)
•
Lacking Amino Acid in Soy/Legumes
- ✔✔Methionine
•
With age, fruits and vegetables increase ?
- ✔✔Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking)
•
Chemical Changes in Ripening and Storage of Fruits and Veggies
i. - ✔✔1) Starch converted to Sugar
ii. 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit)
iii. 3) Ethylene gas accelerates ripening of fruit
•
How many oranges to yield one quart juice?
- ✔✔12 (dozen) oranges
•
Green Pigment
i. - ✔✔Chlorophyll
ii. - Insoluble in h20
iii. - Phenophytin (olive green in acid)
iv. - Chlorophyllin (bright green in alkaline) - mushy/ hemicellulose broken down
•
Yellow/ Orange Pigments
i. - ✔✔Carotenoids
ii. - Insoluble in water
iii. - Little effect in acid/alkaline solution
iv. - Lycopenes (give red color in tomatoes and watermelon and overtones in apricots) --> act
as antioxidant/phytochemical
•
Red, Blue, Purple Pigments
i. - ✔✔Flavonoids: Anthocyanins (GREATLY AFFECTED by pH)
ii. - Soluble in water
iii. - Red = Acid / Blue = Alkaline
•
White Pigments
, i. - ✔✔Flavonoids: Anthoxanthins or Flavones
ii. - Soluble in h20
iii. - Colorless = acid / Yellow = alkaline
•
Flavors of Fruits & Veg
i. - ✔✔Veg:
ii. - Sugar = peas/corn
iii. - Glutamic Acid in young veg --> MSG
iv. - Sulfur = onion/cabbage
•
Fruits:
- Tannins cause astringent feeling in mouth (green banana)
•
Grades of Food
i. - ✔✔Based on Quality, firmness, color, maturity, freedom from defects, uniform size and
shape
ii. - Graded by USDA
•
Grades for canned fruits and veg
i. - ✔✔Grade A: desserts, salads (Fancy)
ii. Grade B: processed w/ uniform size (Choice)
iii. Grade C: ugly--> puddings, pies (Standard)
•
Grades for Fresh Produce
- ✔✔Fancy, Extra #1, #1, Combination, #2
•
Potatoes
i. - ✔✔- Phenolic compounds --> color change in raw, peeled, bruised
ii. - Green color under skin - due to chlorophyll that develops when potato is exposed to light
in storage (solanine (toxicant) ay develop)
iii. - Starch --> sugar (old potatoes taste sweeter (Maillard Rxn)
•
Can sizes
i. - ✔✔#10 - 6 cans to case, gives 13 cups--> 20-25 servings)
ii. #3 - 12 cans to case (5.75 c --> 12-15 servings) #2.5 - 24 cans to case (3.5 c --> 6-8 serv)
iii. #2 - 24 cans to case (2.5 c --> 4-6 serv)
iv. #300 - 24 cans to case (1.75 c --> 3-4 serv)
Answers Latest Updated 2026/2027 (Graded A+)
•
Lacking Amino Acid in Soy/Legumes
- ✔✔Methionine
•
With age, fruits and vegetables increase ?
- ✔✔Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking)
•
Chemical Changes in Ripening and Storage of Fruits and Veggies
i. - ✔✔1) Starch converted to Sugar
ii. 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit)
iii. 3) Ethylene gas accelerates ripening of fruit
•
How many oranges to yield one quart juice?
- ✔✔12 (dozen) oranges
•
Green Pigment
i. - ✔✔Chlorophyll
ii. - Insoluble in h20
iii. - Phenophytin (olive green in acid)
iv. - Chlorophyllin (bright green in alkaline) - mushy/ hemicellulose broken down
•
Yellow/ Orange Pigments
i. - ✔✔Carotenoids
ii. - Insoluble in water
iii. - Little effect in acid/alkaline solution
iv. - Lycopenes (give red color in tomatoes and watermelon and overtones in apricots) --> act
as antioxidant/phytochemical
•
Red, Blue, Purple Pigments
i. - ✔✔Flavonoids: Anthocyanins (GREATLY AFFECTED by pH)
ii. - Soluble in water
iii. - Red = Acid / Blue = Alkaline
•
White Pigments
, i. - ✔✔Flavonoids: Anthoxanthins or Flavones
ii. - Soluble in h20
iii. - Colorless = acid / Yellow = alkaline
•
Flavors of Fruits & Veg
i. - ✔✔Veg:
ii. - Sugar = peas/corn
iii. - Glutamic Acid in young veg --> MSG
iv. - Sulfur = onion/cabbage
•
Fruits:
- Tannins cause astringent feeling in mouth (green banana)
•
Grades of Food
i. - ✔✔Based on Quality, firmness, color, maturity, freedom from defects, uniform size and
shape
ii. - Graded by USDA
•
Grades for canned fruits and veg
i. - ✔✔Grade A: desserts, salads (Fancy)
ii. Grade B: processed w/ uniform size (Choice)
iii. Grade C: ugly--> puddings, pies (Standard)
•
Grades for Fresh Produce
- ✔✔Fancy, Extra #1, #1, Combination, #2
•
Potatoes
i. - ✔✔- Phenolic compounds --> color change in raw, peeled, bruised
ii. - Green color under skin - due to chlorophyll that develops when potato is exposed to light
in storage (solanine (toxicant) ay develop)
iii. - Starch --> sugar (old potatoes taste sweeter (Maillard Rxn)
•
Can sizes
i. - ✔✔#10 - 6 cans to case, gives 13 cups--> 20-25 servings)
ii. #3 - 12 cans to case (5.75 c --> 12-15 servings) #2.5 - 24 cans to case (3.5 c --> 6-8 serv)
iii. #2 - 24 cans to case (2.5 c --> 4-6 serv)
iv. #300 - 24 cans to case (1.75 c --> 3-4 serv)
