DTR EXAM STUDY QUESTIONS
Name the three types of Meat Grading Quality in order from highest to lowest. -
Answers :U.S. Prime, U.S. Choice & U.S. Select
Define Marbling - Answers :Fat layered between tissues or muscles.
What are meat alternatives? give example. - Answers :Also known as meat analogs,
made from soy and other ingredients to imitate meat products. EX: imitation
burgers/sausage etc. Often found canned or frozen.
Name the three types of grades for eggs - Answers :Grade AA, Grade A & Grade B.
Egg shells are potentially hazardous due to what? - Answers :Salmonella.
Tue or false, when eggs are over cooked they become tough and rubbery? - Answers
:TRUE.
In an egg, cholesterol is solely found where? - Answers :Yolk.
How many mg of cholesterol is in an egg yolk? - Answers :212mg.
Eggs whites consist almost entirely of? - Answers :Protein
Approximately how many kcals does an egg have? - Answers :75 kcals.
Approximately how many grams of fat does an egg have and where is it found? -
Answers :In an egg, there is approximately 5g of fat and is found in the yolk.
Define Pasteurization - Answers :Is a sanitation process in which milk is heated to kill
bacteria and inactivate enzymes.
Define Homogenization - Answers :Process by which fat is dispersed into the liquid
portion of milk.
What Grade of Milk is supplied to consumers? - Answers :Grade A.
Grade A milk contains (blank) bacteria per ml? - Answers :<20,000 bacteria/ml
Milk is a good source of what key nutrients? - Answers :Calcium, riboflavin and
phosphorus.
Approximately how many mg of calcium is there in a cup of milk? - Answers :300mg.
In what part of fruits and vegetables do you find insoluble fiber? - Answers :Cell walls.
, In what part of fruits and vegetables do you find soluble fiber? - Answers :Inside cells.
At what temperature should most fruits and vegetables be stored? what
fruits/vegetables are excluded? - Answers :40*F
Tomatoes, Potatoes, bananas.
True or false, fruits and vegetables should be washed before storage? - Answers
:FALSE. Fruits should be washed just prior to consumption.
Define Turgidity. - Answers :Is the crispness of produce due to water pressure in the
plant.
When produce begins to wilt, it loses its turgidity.
Pigments of fruits and vegetables are found where? - Answers :In the Cytoplasm.
Chlorophyll is what color pigment and insoluble to what? - Answers :Green and are
insoluble to water.
Pigments in meat are due to what? - Answers :Myoglobin and to a lesser extent
hemoglobin.
Three factors that affect tenderness in meat. - Answers :Cut of meat, fat/marbling &
heredity/age of animal.
Examples of dry heat in meat cookery - Answers :(used for tender cuts) baking, broiling,
pan-broiling, grilling, frying, roasting & stir-frying.
Examples of moist heat in meat cookery - Answers :(used for tougher/less tender cuts)
braising, stewing, water cooking, pressure cooking.
Name the 2 classes of seafood - Answers :Shellfish and Fin Fish
Name the two Categories of shellfish - Answers :Mollusks and Crustaceans
Seafood grading is based on what 4 components? - Answers :Appearance, flavor, odor
uniformity.
Identify two ways of knowing when finfish is cooked. - Answers :Finfish will flake and be
opaque in color when done cooking.
Which is lower in fat, white or dark meat? - Answers :White.
Wholesome Poultry Products Act is? - Answers :A sanitary processing and frees poultry
from any disease.
Name the three types of Meat Grading Quality in order from highest to lowest. -
Answers :U.S. Prime, U.S. Choice & U.S. Select
Define Marbling - Answers :Fat layered between tissues or muscles.
What are meat alternatives? give example. - Answers :Also known as meat analogs,
made from soy and other ingredients to imitate meat products. EX: imitation
burgers/sausage etc. Often found canned or frozen.
Name the three types of grades for eggs - Answers :Grade AA, Grade A & Grade B.
Egg shells are potentially hazardous due to what? - Answers :Salmonella.
Tue or false, when eggs are over cooked they become tough and rubbery? - Answers
:TRUE.
In an egg, cholesterol is solely found where? - Answers :Yolk.
How many mg of cholesterol is in an egg yolk? - Answers :212mg.
Eggs whites consist almost entirely of? - Answers :Protein
Approximately how many kcals does an egg have? - Answers :75 kcals.
Approximately how many grams of fat does an egg have and where is it found? -
Answers :In an egg, there is approximately 5g of fat and is found in the yolk.
Define Pasteurization - Answers :Is a sanitation process in which milk is heated to kill
bacteria and inactivate enzymes.
Define Homogenization - Answers :Process by which fat is dispersed into the liquid
portion of milk.
What Grade of Milk is supplied to consumers? - Answers :Grade A.
Grade A milk contains (blank) bacteria per ml? - Answers :<20,000 bacteria/ml
Milk is a good source of what key nutrients? - Answers :Calcium, riboflavin and
phosphorus.
Approximately how many mg of calcium is there in a cup of milk? - Answers :300mg.
In what part of fruits and vegetables do you find insoluble fiber? - Answers :Cell walls.
, In what part of fruits and vegetables do you find soluble fiber? - Answers :Inside cells.
At what temperature should most fruits and vegetables be stored? what
fruits/vegetables are excluded? - Answers :40*F
Tomatoes, Potatoes, bananas.
True or false, fruits and vegetables should be washed before storage? - Answers
:FALSE. Fruits should be washed just prior to consumption.
Define Turgidity. - Answers :Is the crispness of produce due to water pressure in the
plant.
When produce begins to wilt, it loses its turgidity.
Pigments of fruits and vegetables are found where? - Answers :In the Cytoplasm.
Chlorophyll is what color pigment and insoluble to what? - Answers :Green and are
insoluble to water.
Pigments in meat are due to what? - Answers :Myoglobin and to a lesser extent
hemoglobin.
Three factors that affect tenderness in meat. - Answers :Cut of meat, fat/marbling &
heredity/age of animal.
Examples of dry heat in meat cookery - Answers :(used for tender cuts) baking, broiling,
pan-broiling, grilling, frying, roasting & stir-frying.
Examples of moist heat in meat cookery - Answers :(used for tougher/less tender cuts)
braising, stewing, water cooking, pressure cooking.
Name the 2 classes of seafood - Answers :Shellfish and Fin Fish
Name the two Categories of shellfish - Answers :Mollusks and Crustaceans
Seafood grading is based on what 4 components? - Answers :Appearance, flavor, odor
uniformity.
Identify two ways of knowing when finfish is cooked. - Answers :Finfish will flake and be
opaque in color when done cooking.
Which is lower in fat, white or dark meat? - Answers :White.
Wholesome Poultry Products Act is? - Answers :A sanitary processing and frees poultry
from any disease.
