DTR EXAM DOMAIN 1 STUDY GUIDE
Meat Quality grading is voluntary and includes - Answers :US Prime, US Choice, US
Select
US Prime - Answers :highest quality grade; highest in fat and most expensive but also
tends to be the most tender and flavor rich
US Choice - Answers :follows prime in quality; tends to have less marbling than prime
but still good quality
US Select - Answers :lacks some juiciness and quality of higher grades
Federal Meat Inspection Act of 1906 - Answers :requires all meat is inspected interstate
Wholesome Meat Act of 1967 - Answers :requires all meat is inspected, both interstate
and intrastate
Factors Affecting Tenderness - Answers :cut of meat, fat and marbling, and heredity
and aging
Cut of meat (amount of connective tissue) - Answers :cuts of meat in the rib and loin
area contain less connective tissue and are more tender
fat and marbling - Answers :the more marbling, the more tender the cut
heredity and aging - Answers :as animals become older connective tissue increases
causing meats to be less tender
Meat cookery - Answers :dry heat and moist heat
Dry Heat - Answers :used for tender cuts of meat; includes baking, broiling, pan broiling,
grilling, frying, roasting, and stir fry
Moist heat - Answers :used for tougher, less tender cuts of meat; includes braising,
stewing or cooking in water, and pressure cooking
Seafood can be broken down into 2 components - Answers :fin fish and shellfish
2 categories of shellfish - Answers :mollusks and crustaceans
mollusks - Answers :soft in structure and enclosed with a hard shell (oysters, clams,
scallops)
Crustaceans - Answers :crust like shell and segmented body (lobster, shrimp)
,Seafood grading - Answers :inspection and grading is voluntary. quality grades are
based on appearance, uniformity, flavor, and color
Seafood Cookery - Answers :no tenderization is required when preparing seafood due
to little connective tissue. Fin fish is quickly cooked and will flake easily and become
opaque when done
Nutritive Value of Seafood - Answers :Most fish is low in fat- light flesh fish tend to be
lower in fat in comparison to dark flesh fish. Fish is rich in omega 3-polyunsaturated
fatty acids including eicosapentaenoic acid (EPA) which offers several health benefits
such as heart health
Physical properties of poultry - Answers :fat is deposited in muscle tissue, under skin,
and the abdominal area. white meat is lower in fat content compared to dark meat
Wholesome Poultry Products Act (1968) - Answers :requires all poultry sold in the US
be inspected for wholesomeness (sanitary processing and free of disease)
Poultry cookery - Answers :Because most poultry is tender, either dry or moist heat
methods can be used. stewing hens should be prepared using moist heat methods as
they tend to be less tender
Nutritive value of poultry - Answers :general composition does not differ from other
meats. poultry breasts are lower in fat and cholesterol in comparison. dark poultry
meats tend to be higher in fat compared to white meat
Meat alternatives (meat analogs) - Answers :foods made with soy and other ingredients
to imitate meat products.
often found frozen or canned. items are usually fully prepared and only require
heating.some are packaged dried and require some liquid addition.
nutrition content depends on brand, type. usually good sources of protein and ion and
fortified with vitamin B12
Grading of eggs - Answers :conducted via process of candling. US grades include AA,
A,B and C
candling - Answers :egg is held up to a source of light. when the light passes through
the egg, it reveals quality of shell, the size of the air cell, position of the yolk.
Grade AA - Answers :yolk is firm, white is clear and firm, large proportion of thick white
to thin white
Grade A - Answers :yolk is firm and upstanding; white reasonably firm and stands fairly
well around yolk; large proportion of thick to thin white
, Grade B - Answers :yolk is enlarged and flattened; white is equal parts thick and thin
white
variation of eggs - Answers :other forms of eggs include:
pasteurized (processed egg products)
frozen and dried eggs (low bacteria count)
egg substitutes (low cholesterol diets, same bacteria risk as egg)
egg safety - Answers :egg shells are potentially hazardous food due to salmonella
inspect eggs and discard those with broken shells
refrigerate eggs at 40 degrees
egg cookery - Answers :eggs can be cooked or added to a recipe to serve a function
(emulsifier). eggs can become overcooked quickly leading to a tough, rubbery product
when poaching an egg - Answers :the addition of vinegar of salt to water can aid in
coagulation; egg whites coagulate at lower temperatures than yolks
acid in egg - Answers :stabilizes egg white foam and adds to whiteness
fat in eggs - Answers :prevents proper whipping in egg whites
Nutritive value of eggs - Answers :avidin, a component of raw eggs, binds to biotin if it is
not denatured via heat. Cholesterol is found solely in the yolk (212 mg) along with 5
grams of fat. caloric value varies with the size of the egg; a large egg contains around
75 kcals. egg whites consists almost entirely of protein; the fat content of eggs is found
in the yolks
kinds of milk - Answers :whole milk, 2% milk, 1% milk, skim milk, light cream, half and
half
whole milk - Answers :3-3.8% milk fat
2% milk - Answers :2% milk fat
1% milk - Answers :1% milk fat (aka low-fat milk)
skim milk - Answers :less than 0.5% milk fat (non fat milk)
light cream - Answers :18-30% milk fat
half and half - Answers :10-12% fat
Pasteurization - Answers :sanitation process in which milk is heated to kill bacteria and
inactivate enzymes
Meat Quality grading is voluntary and includes - Answers :US Prime, US Choice, US
Select
US Prime - Answers :highest quality grade; highest in fat and most expensive but also
tends to be the most tender and flavor rich
US Choice - Answers :follows prime in quality; tends to have less marbling than prime
but still good quality
US Select - Answers :lacks some juiciness and quality of higher grades
Federal Meat Inspection Act of 1906 - Answers :requires all meat is inspected interstate
Wholesome Meat Act of 1967 - Answers :requires all meat is inspected, both interstate
and intrastate
Factors Affecting Tenderness - Answers :cut of meat, fat and marbling, and heredity
and aging
Cut of meat (amount of connective tissue) - Answers :cuts of meat in the rib and loin
area contain less connective tissue and are more tender
fat and marbling - Answers :the more marbling, the more tender the cut
heredity and aging - Answers :as animals become older connective tissue increases
causing meats to be less tender
Meat cookery - Answers :dry heat and moist heat
Dry Heat - Answers :used for tender cuts of meat; includes baking, broiling, pan broiling,
grilling, frying, roasting, and stir fry
Moist heat - Answers :used for tougher, less tender cuts of meat; includes braising,
stewing or cooking in water, and pressure cooking
Seafood can be broken down into 2 components - Answers :fin fish and shellfish
2 categories of shellfish - Answers :mollusks and crustaceans
mollusks - Answers :soft in structure and enclosed with a hard shell (oysters, clams,
scallops)
Crustaceans - Answers :crust like shell and segmented body (lobster, shrimp)
,Seafood grading - Answers :inspection and grading is voluntary. quality grades are
based on appearance, uniformity, flavor, and color
Seafood Cookery - Answers :no tenderization is required when preparing seafood due
to little connective tissue. Fin fish is quickly cooked and will flake easily and become
opaque when done
Nutritive Value of Seafood - Answers :Most fish is low in fat- light flesh fish tend to be
lower in fat in comparison to dark flesh fish. Fish is rich in omega 3-polyunsaturated
fatty acids including eicosapentaenoic acid (EPA) which offers several health benefits
such as heart health
Physical properties of poultry - Answers :fat is deposited in muscle tissue, under skin,
and the abdominal area. white meat is lower in fat content compared to dark meat
Wholesome Poultry Products Act (1968) - Answers :requires all poultry sold in the US
be inspected for wholesomeness (sanitary processing and free of disease)
Poultry cookery - Answers :Because most poultry is tender, either dry or moist heat
methods can be used. stewing hens should be prepared using moist heat methods as
they tend to be less tender
Nutritive value of poultry - Answers :general composition does not differ from other
meats. poultry breasts are lower in fat and cholesterol in comparison. dark poultry
meats tend to be higher in fat compared to white meat
Meat alternatives (meat analogs) - Answers :foods made with soy and other ingredients
to imitate meat products.
often found frozen or canned. items are usually fully prepared and only require
heating.some are packaged dried and require some liquid addition.
nutrition content depends on brand, type. usually good sources of protein and ion and
fortified with vitamin B12
Grading of eggs - Answers :conducted via process of candling. US grades include AA,
A,B and C
candling - Answers :egg is held up to a source of light. when the light passes through
the egg, it reveals quality of shell, the size of the air cell, position of the yolk.
Grade AA - Answers :yolk is firm, white is clear and firm, large proportion of thick white
to thin white
Grade A - Answers :yolk is firm and upstanding; white reasonably firm and stands fairly
well around yolk; large proportion of thick to thin white
, Grade B - Answers :yolk is enlarged and flattened; white is equal parts thick and thin
white
variation of eggs - Answers :other forms of eggs include:
pasteurized (processed egg products)
frozen and dried eggs (low bacteria count)
egg substitutes (low cholesterol diets, same bacteria risk as egg)
egg safety - Answers :egg shells are potentially hazardous food due to salmonella
inspect eggs and discard those with broken shells
refrigerate eggs at 40 degrees
egg cookery - Answers :eggs can be cooked or added to a recipe to serve a function
(emulsifier). eggs can become overcooked quickly leading to a tough, rubbery product
when poaching an egg - Answers :the addition of vinegar of salt to water can aid in
coagulation; egg whites coagulate at lower temperatures than yolks
acid in egg - Answers :stabilizes egg white foam and adds to whiteness
fat in eggs - Answers :prevents proper whipping in egg whites
Nutritive value of eggs - Answers :avidin, a component of raw eggs, binds to biotin if it is
not denatured via heat. Cholesterol is found solely in the yolk (212 mg) along with 5
grams of fat. caloric value varies with the size of the egg; a large egg contains around
75 kcals. egg whites consists almost entirely of protein; the fat content of eggs is found
in the yolks
kinds of milk - Answers :whole milk, 2% milk, 1% milk, skim milk, light cream, half and
half
whole milk - Answers :3-3.8% milk fat
2% milk - Answers :2% milk fat
1% milk - Answers :1% milk fat (aka low-fat milk)
skim milk - Answers :less than 0.5% milk fat (non fat milk)
light cream - Answers :18-30% milk fat
half and half - Answers :10-12% fat
Pasteurization - Answers :sanitation process in which milk is heated to kill bacteria and
inactivate enzymes
