Jean Inman Domain 1 Exam Questions With Correct Verified Solutions

Jean Inman Domain 1 Exam Questions With Correct Verified Solutions composition of *fruits and vegetables* - ANS *75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - ANS *osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - ANS *hemicellulose* and *lignin* ___ is the *LIMITING amino acid* in *soybeans* - ANS methionine (*Met*) protein *concentrates* are ___% protein - ANS more than *70%* protein *isolates* are ___% protein - ANS more than *90%* *soybeans* are used in ___ ___ ___ - ANS *textured vegetable products (TVP)* *chemical changes* during *ripening* are due to ___ - ANS *enzymes* in *ripening* and *storage*, *starch* is changed == ...... - ANS *sugar* protopectin (unripe) is converted to ___ - ANS pectin (ripe) pectin is converted to ___ ___ - ANS pectic acid (over-ripe) ___ ___ *ACCELERATES ripening* of fruit during storage - ANS *ethylene gas* *Most produce* can be *stored* in the ______________ - ANS *refrigerator* (34-36 F) which fruits and vegetables ripen best at room temp - ANS avocados, bananas, pears and tomatoes *aging* can be *delayed* in *apples* stored in ___ ___ - ANS *controlled atmosphere* (reduced oxygen) ___ fruits *ripen POST-harvest* - ANS *climacteric* (peach, pear, banana, apple, tomato) ___ fruits are best when ripened before harvest - ANS non-climacteric (grapes, melon, citrus) always wash raw foods to - ANS remove dust and spray particles ___ and ___ should be *washed just before serving* - ANS *berries* and *mushrooms* Fruits *low* in ______ *darken rapidly when cut* due to *enzymatic* action. - ANS *vitamin C* to prevent darkening in cut fruit - ANS 1) dip in citrus juice, 2) add sugar before freezing 3) or heat to boiling One dozen (12) oranges yields how much juice? - ANS 1 quart *Cooking* fruits and vegetables does *3 important things* - ANS 1) *softens cellulose* 2) *increases keeping quality* 3) and *cooks starch* when sweetener is added to liquid of packing juice, the *density of the syrup* is expressed as - ANS a *% by weight* of *sucrose* *syrup* is measured in - ANS *degrees Brix* by a *Brix hydrometer* 4 classifications of syrup - ANS extra light light heavy extra heavy green pigment is due to - ANS chlorophyll chlorophyll is ___ in water - ANS insoluble chlorophyll turns ___ in *acid* - ANS olive green, *pheophytin* chlorophyll turns ___ in *alkaline* - ANS bright green, *chlorophyllin* what happens to the *texture* of chlorophyll containing foods in an *alkaline* solution - ANS *mushy*, hemicellulose is broken down yellow/orange pigment is due to - ANS carotenoids *carotenoids* are ___ *affected* by *changes in pH* - ANS *LEAST* i.e. little effect of cooking in acidic/alkaline solution carotenoids are ___ in water - ANS insoluble there is ___ effect to *carotenoids* in an alkaline or acidic solution - ANS *little* contributes to the *red color* in tomatoes and watermelon and overtones in apricots - ANS *lycopene* ___ acts as an *antioxidant*, phytochemical - ANS lycopenes *2 classes* of *flavonoids* - ANS *anthocyanin* (red, blue and purple) and *anthoxanthins* (colorless or white to yellow) anthycyanins are ___ affected by changes in pH - ANS greatly anthocyanin are ___ in water - ANS soluble anthocyanin turn ___ in acid - ANS bright red anthocyanin turn ___ in alkaline - ANS bluish anthoxanthins are ___ in water - ANS soluble anthoxanthins are ___ in acid - ANS colorless (bleaching effect) anthxanthins are ___ in alkaline - ANS yellow *flavonoids* (anthocyanins & anthoxanthins) are ___ in water - ANS *soluble* *flavor* in *peas & corn* comes from ___ - ANS *sugars* *flavor* in *onion* & *cabbage* comes from ___ - ANS *sulfur* when *onion or cabbage* are *cut*, ___ and ___ are *mixed* - ANS *enzymes* + *sulfur* how to cook *Brussel sprouts* for best flavor - ANS *uncovered* with *little water* *flavor* in *fruits* is due to (3) - ANS 1) *acids* 2) *sugar* 3) *aromatic compounds* ___ cause *astringent* feeling in mouth (unripe banana) - ANS *tannins* *grades* (of *fruit*) are based on - ANS 1) quality 2) firmness 3) color 4) maturity (ripeness) 5) freedom from defects 6) uniform size and shape *grades* for *canned* fruits and vegetables - ANS grade *A*: deserts and salads (*fancy*) grade *B*: processed (*choice*) grade *C*: puddings and pies (*standard*) *5 grades* for *fresh* produce - ANS fancy *extra #1* #1 *combination* #2