Jean Inman Domain 1 (RD Exam)
% of water/carbs in fruits and vegetables - ANS75-93%
Vitamin and minerals in fruits/vegetables - ANSCalcium, vitamin A, C, sometimes B
Tugor - ANSCrispiness of vegetables due to osmotic pressure of water filled vacuoles
Lignin - ANSNon CHO substance not very softened by cooking; woody part of vegetables
Methionine - ANSLimiting protein in soybeans
Protein concentrates - ANS>70% protein
Protein isolates - ANS>90% protein
TVP - ANSTextured vegetable protein, soy protein adds juiciness bc of water content
Fruit ripening process - ANSStarch --> sugar; protopectin to pectin to pectic acid
Accelerates ripening in fruits - ANSEthylene gas
Best stored at room temp - ANSBananas, avocados, tomatoes, pears
What delays aging in apples? - ANSControlled atmosphere (less oxygen)
What fruits/vegetables should be washed right before serving? - ANSMushrooms and berries
Brix by brix - ANSPercent of sugar in an aqueous solution (ex. Light syrup, heavy syrup)
Chlorophyll - ANSGreen pigment, insoluble in water, olive green in acid (pheophytin), bright
green in alkaline (chlorophyllin and mushy)
cartenoids - ANSYellow/orange pigment, insoluble in water, little change in acid/alkaline; can be
converted into a vitamin(Beta-Carotene)
Lycopenes - ANSComtribute to red color in tomatoes, watermelon, and overtones in apricots;
act as an antioxidant/ phytochemical
Flavonoids - ANSTwo types: anthocyanins and anthoxanins
,Anthocyanins - ANSRed, blue, and purple pigment; soluble in water, bright red in acid, blush in
alkaline
anthoxanthins - ANSWhite pigment, soluble in water, colorless in acid, yellow in alkaline
Tannins - ANSCause astringent feeling in mouth like eating an underripe banana; causes
tartness
Glutamic acid - ANSFound in young vegetables, used in the form of salt (MSG)
Flavor of fruit due to - ANSAcids, sugars, and aromatic compounds
Produce Grades - ANSBased on quality, firmness, color, uniform size and shape, maturity,
freedom from defects; graded by USDA; grade A- fancy, grade B-choice, grade C- standard
Potatoes - ANSHave phenolic compounds that cause color changes in raw, peeled, bruised
potatoes; old potatoes are sweeter, cook darker brown (Maillard reaction), and are softer
Green potatoes - ANSDue to chlorophyll, develops when potatoes are exposed to sunlight
during storage, may be accompanied by solanine
Boil - ANSSmall amount of salted water, short time, covered pan; acidic veggies with more liquid
and no lid
Pressure cooking - ANSRetains color, flavor, cut small
stir-fry - ANSUse tender veggies, high moisture, don't drain
Cooking veggies - ANSGreen- Lid off; red - lid on
Cooking cabbage - ANSLid off to allow acid to escape, more water, short amount of time
Myofibrils - ANSMuscle composed of bundles of fibers
Collagen - ANSWhite, part of tendon around muscle, becomes tender in heat, hydrolyzed to
gelatin, increases with age + exercise
Elastin - ANSYellow, Found in ligaments and cartilage, resistant to heat, little change in cooking
Fat - ANSAround organs, muscles, in muscles (marbling)
Finish of meat - ANSAmount of fat cover on carcass
% of protein in meat - ANS16-23%
,Carbohydrates in meat - ANSGlycogen in liver, glucose in blood
Vitamins/ minerals in meat - ANSThiamin, niacin, riboflavin, iron, copper, trace minerals; pork is
a good source of thiamin
Canned fish - ANSCanned fish with bones are higher in calcium, oysters, shrimp
Meat color - ANSMyoglobin; myoglobin + oxygen is red to brown to green
Myoglobin makes up - ANS70-80% of meat, 20-30% of hemoglobin (contains iron)
Enzymes change muscle protein - ANSIncreases water holding capacity in the muscle
Acid (vinegar) and salt effect - ANSIncrease tenderness by increases water holding capacity of
muscle
Vacuum packing meat - ANSAnaerobic, extends storage life
MAP - ANSModified Atmosphere Packaging, replaces air with gases (N, CO2)
Inspection of meat - ANSMandatory, done at slaughter, done by USDA
Grading of meat - ANSVoluntary, done by USDA; prime(most marbling), choice, select,
standard; based on maturity of animal, marbling of fat, color, and texture
Most tender meat cuts - ANSLeast used muscles (loin, backbone)
Medium tender cuts - ANSShoulder muscles (chuck)
Least tender cuts - ANSMost used muscles (flank, brisket); most collagen so longer cooking
time
Meat minimal internal temps - ANSChunks of meat and fish=145; ground meat=160;
poultry=165
Surface browning - ANSDue to breakdown of pigments
Heat changes interior of meat - ANSRed to pink to brown to grey; globin is denatured, iron is
oxidized; cured meats pink from nitrates
Dry heat (meat) - ANStender cuts (loin, sirloin); frying >400 degrees; broiling uses radiated heat
, Roasting - ANSTender cuts; 325; insert thermometer before cooking; Carry over cooking occurs
for 10 min, internal temp rises 15-25 degrees, let stand 30 min before carving
Moist heat (meat) - ANSless tender cuts (bottom round, chuck, brisket); simmer- heat in water to
170-185, bubbles; steam- heat OVER water; stewing- add liquid during cooking
Braising (meat) - ANSLess tender cuts; flour meat, brown, simmer in liquid and cover; moist
heat
proteolytic enzyme (papain) - ANSMix of papaya and salt, tenderizes meat
Cooking fish - ANSdry or moist heat; store at lower temp; fish should have bright red gills and
bright shiny skin; lower in fat and calories than meat, higher in moisture
Surimi - ANSMimics texture and color of other seafood (imitation crab, lobster, etc); purified,
frozen, and minced with a preservative
Porous shell in eggs - ANSExchanges moisture and gases, covered with bloom that prevents
excessive loss and protects contents
Air space in eggs - ANSDue to inner membrane contracting; increases with age
Yolk - ANSMore concentrated than white, has more protein(17.5%), vitamins, minerals, and fat;
color depends on hen's diet; surrounded by vitelline membrane
Good quality eggs - ANSHigh proportion of thick white
Chalazae - ANSYolk anchors, hold yolk in center of egg
Egg nutrition - ANS80 calories, 6g protein, 5g fat; vitamins A, D, riboflavin
Egg grading - ANSGraded by thickness of white, location and condition of yolk; does NOT
include shell color or size; AA, A, B
Candling - ANSPassing an egg in front of a bright light to view contents
Egg size - ANSBased on weight per dozen; jumbo 30oz, extra large 27oz, large 24oz, medium
21oz, small 18oz, peewee 15oz
Egg freshness - ANSMaintained for 6 months in cold storage (29-32F) with grade A eggs; fresh
eggs sink to bottom of cold water and have a rougher, dull shell
Coagulation - ANSProtein coagulates into a custard (62-70C); used to bind, provides stability,
firmness, coats food, browns, clarifies liquids
% of water/carbs in fruits and vegetables - ANS75-93%
Vitamin and minerals in fruits/vegetables - ANSCalcium, vitamin A, C, sometimes B
Tugor - ANSCrispiness of vegetables due to osmotic pressure of water filled vacuoles
Lignin - ANSNon CHO substance not very softened by cooking; woody part of vegetables
Methionine - ANSLimiting protein in soybeans
Protein concentrates - ANS>70% protein
Protein isolates - ANS>90% protein
TVP - ANSTextured vegetable protein, soy protein adds juiciness bc of water content
Fruit ripening process - ANSStarch --> sugar; protopectin to pectin to pectic acid
Accelerates ripening in fruits - ANSEthylene gas
Best stored at room temp - ANSBananas, avocados, tomatoes, pears
What delays aging in apples? - ANSControlled atmosphere (less oxygen)
What fruits/vegetables should be washed right before serving? - ANSMushrooms and berries
Brix by brix - ANSPercent of sugar in an aqueous solution (ex. Light syrup, heavy syrup)
Chlorophyll - ANSGreen pigment, insoluble in water, olive green in acid (pheophytin), bright
green in alkaline (chlorophyllin and mushy)
cartenoids - ANSYellow/orange pigment, insoluble in water, little change in acid/alkaline; can be
converted into a vitamin(Beta-Carotene)
Lycopenes - ANSComtribute to red color in tomatoes, watermelon, and overtones in apricots;
act as an antioxidant/ phytochemical
Flavonoids - ANSTwo types: anthocyanins and anthoxanins
,Anthocyanins - ANSRed, blue, and purple pigment; soluble in water, bright red in acid, blush in
alkaline
anthoxanthins - ANSWhite pigment, soluble in water, colorless in acid, yellow in alkaline
Tannins - ANSCause astringent feeling in mouth like eating an underripe banana; causes
tartness
Glutamic acid - ANSFound in young vegetables, used in the form of salt (MSG)
Flavor of fruit due to - ANSAcids, sugars, and aromatic compounds
Produce Grades - ANSBased on quality, firmness, color, uniform size and shape, maturity,
freedom from defects; graded by USDA; grade A- fancy, grade B-choice, grade C- standard
Potatoes - ANSHave phenolic compounds that cause color changes in raw, peeled, bruised
potatoes; old potatoes are sweeter, cook darker brown (Maillard reaction), and are softer
Green potatoes - ANSDue to chlorophyll, develops when potatoes are exposed to sunlight
during storage, may be accompanied by solanine
Boil - ANSSmall amount of salted water, short time, covered pan; acidic veggies with more liquid
and no lid
Pressure cooking - ANSRetains color, flavor, cut small
stir-fry - ANSUse tender veggies, high moisture, don't drain
Cooking veggies - ANSGreen- Lid off; red - lid on
Cooking cabbage - ANSLid off to allow acid to escape, more water, short amount of time
Myofibrils - ANSMuscle composed of bundles of fibers
Collagen - ANSWhite, part of tendon around muscle, becomes tender in heat, hydrolyzed to
gelatin, increases with age + exercise
Elastin - ANSYellow, Found in ligaments and cartilage, resistant to heat, little change in cooking
Fat - ANSAround organs, muscles, in muscles (marbling)
Finish of meat - ANSAmount of fat cover on carcass
% of protein in meat - ANS16-23%
,Carbohydrates in meat - ANSGlycogen in liver, glucose in blood
Vitamins/ minerals in meat - ANSThiamin, niacin, riboflavin, iron, copper, trace minerals; pork is
a good source of thiamin
Canned fish - ANSCanned fish with bones are higher in calcium, oysters, shrimp
Meat color - ANSMyoglobin; myoglobin + oxygen is red to brown to green
Myoglobin makes up - ANS70-80% of meat, 20-30% of hemoglobin (contains iron)
Enzymes change muscle protein - ANSIncreases water holding capacity in the muscle
Acid (vinegar) and salt effect - ANSIncrease tenderness by increases water holding capacity of
muscle
Vacuum packing meat - ANSAnaerobic, extends storage life
MAP - ANSModified Atmosphere Packaging, replaces air with gases (N, CO2)
Inspection of meat - ANSMandatory, done at slaughter, done by USDA
Grading of meat - ANSVoluntary, done by USDA; prime(most marbling), choice, select,
standard; based on maturity of animal, marbling of fat, color, and texture
Most tender meat cuts - ANSLeast used muscles (loin, backbone)
Medium tender cuts - ANSShoulder muscles (chuck)
Least tender cuts - ANSMost used muscles (flank, brisket); most collagen so longer cooking
time
Meat minimal internal temps - ANSChunks of meat and fish=145; ground meat=160;
poultry=165
Surface browning - ANSDue to breakdown of pigments
Heat changes interior of meat - ANSRed to pink to brown to grey; globin is denatured, iron is
oxidized; cured meats pink from nitrates
Dry heat (meat) - ANStender cuts (loin, sirloin); frying >400 degrees; broiling uses radiated heat
, Roasting - ANSTender cuts; 325; insert thermometer before cooking; Carry over cooking occurs
for 10 min, internal temp rises 15-25 degrees, let stand 30 min before carving
Moist heat (meat) - ANSless tender cuts (bottom round, chuck, brisket); simmer- heat in water to
170-185, bubbles; steam- heat OVER water; stewing- add liquid during cooking
Braising (meat) - ANSLess tender cuts; flour meat, brown, simmer in liquid and cover; moist
heat
proteolytic enzyme (papain) - ANSMix of papaya and salt, tenderizes meat
Cooking fish - ANSdry or moist heat; store at lower temp; fish should have bright red gills and
bright shiny skin; lower in fat and calories than meat, higher in moisture
Surimi - ANSMimics texture and color of other seafood (imitation crab, lobster, etc); purified,
frozen, and minced with a preservative
Porous shell in eggs - ANSExchanges moisture and gases, covered with bloom that prevents
excessive loss and protects contents
Air space in eggs - ANSDue to inner membrane contracting; increases with age
Yolk - ANSMore concentrated than white, has more protein(17.5%), vitamins, minerals, and fat;
color depends on hen's diet; surrounded by vitelline membrane
Good quality eggs - ANSHigh proportion of thick white
Chalazae - ANSYolk anchors, hold yolk in center of egg
Egg nutrition - ANS80 calories, 6g protein, 5g fat; vitamins A, D, riboflavin
Egg grading - ANSGraded by thickness of white, location and condition of yolk; does NOT
include shell color or size; AA, A, B
Candling - ANSPassing an egg in front of a bright light to view contents
Egg size - ANSBased on weight per dozen; jumbo 30oz, extra large 27oz, large 24oz, medium
21oz, small 18oz, peewee 15oz
Egg freshness - ANSMaintained for 6 months in cold storage (29-32F) with grade A eggs; fresh
eggs sink to bottom of cold water and have a rougher, dull shell
Coagulation - ANSProtein coagulates into a custard (62-70C); used to bind, provides stability,
firmness, coats food, browns, clarifies liquids
