Inman RD Prep Questions and Answers 100% Pass

Inman RD Prep Questions and Answers 100% Pass Lignin - Answer- Non-CHO substance softened by cooking. AMT in veggies increases as they age Protopectin becomes... - Answer- Pectin-->Peptic Acid How can you prevent browning of f/v low in Vitamin C? - Answer- add acid, add sugar before freezing, or heat to boiling Name 3 pigments - Answer- Chlorophyll, carotenoids, flavonoids 2 flavonoids - Answer- Anthocyanin & Anthoxanthins Where is glutamic acid found? - Answer- Young vegetables. Used to make MSG. How are canned f/v graded? - Answer- A (deserts, salads--Fancy), B (processed-- Choice), C (puddings, pies--Standard) How is fresh produce graded? - Answer- Fancy, Extra #1, #1, Combination, #2 Who grades f/v? - Answer- USDA Why do frozen vegetable have a shorter cook time? - Answer- Because blanching and freezing have made them tender. 1) #10 can has how many cans/case? 2) How much does it weigh? 3) How many cups fit? 4) How many servings? - Answer- 1) 6 cans/case 2) 6 lbs 9 oz 3) 13 cups 4) 20-25 servings/can 1) #3 can has how many cans/case? 2) How much does it weigh? 3) How many cups fit? 4) How many servings? - Answer- 1) 12 cans/case 2) 46 oz 3) 5.75 cups 4) 12-15 servings/can 1) #2.5 can has how many cans/case? 2) How much does it weigh? 3) How many cups fit? 4) How many servings? - Answer- 1) 24 cans/case 2) 1 lb 13 oz 3) 3.5 cups 4) 6-8 servings/can 1) #2 can has how many cans/case? 2) How much does it weigh? 3) How many cups fit? 4) How many servings? - Answer- 1) 24 cans/case 2) 1 lb 4 oz. 3) 2.5 cups 4) 4-6 servings/can 1) #300 can has how many cans/case? 2) How much does it weigh? 3) How many cups fit? 4) How many servings? - Answer- 1) 24 cans/case 2) 14-16 oz 3) 1.75 cups 4) 3-4 servings/can Solanine - Answer- Toxicant produced in potatoes exposed to sunlight What is collagen? What happens to it in heat? - Answer- Structural part of tendon that surrounds muscle. In heat, it hydrolyzes to gelatin & becomes tender. What is elastin? What happens to it in heat? - Answer- Protein found in ligaments, yellow color. Little change during cooking. What is finish? - Answer- fat cover on carcass When meat changes colors, what's the progression? Why? - Answer- red-->brown-- >green caused by Myoglobin breakdown/oxidation How do acids change proteins? - Answer- They increase water holding capacity What is MAP cooking? - Answer- Modified Atmosphere Packaging: remove O2 & replace with CO2 or N Sous vide - Answer- ANAEROBIC & extends storage life of meat Vacuum packing meat in O2 impermeable packaging & stored at 0C Meat inspection is ____ by _____and assures____ - Answer- Mandatory by USDA and assesses wholesomeness at time of slaughter Meat grading is ____by ____ and assures____ - Answer- Voluntary by Agricultural Marketing Service of USDA and assures quality The more the muscle is used the ____ tender the meat. - Answer- less Safe min temp for pork, beef, lamb, steaks, roast fish - Answer- 145F Safe min temp for ground meats - Answer- 160F Safe min temp for poultry - Answer- 165F The more collagen a meat has the ___you cook it. - Answer- more Why are nitrites added to meats? - Answer- To inhibit botulism How does heat affect color of meat? - Answer- Red-->pink-->brown--> gray because heat denatures globin and iron is oxidized Temperature to which fat can be heated before smoke occurs? - Answer- 400F Acrolein - Answer- Causes bitter taste in burned fat Carry over cooking - Answer- temps rise 15-25F within 10 mins or removing from cooking heat source