Jean Inman Domain 1 RD Exam Questions and Answers

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 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 - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates are ___% protein - Answer- more than 70% protein isolates are ___% protein - Answer- more than 90% soybeans are used in ___ ___ ___ - Answer- textured vegetable products (TVP) chemical changes are due to ___ - Answer- enzymes in ripening and storage, starch is changed to ___ - Answer- sugar protopectin is converted to ___ - Answer- pectin pectin is converted to ___ ___ - Answer- pectic acid ___ ___ accelerates ripening of fruit during storage - Answer- ethylene gas Most produce can be stored in the ______________ - Answer- refrigerator which fruits and vegetables ripen best at room temp - Answer- avocados, bananas, pears and tomatoes aging can be delayed in apples stored in ___ ___ - Answer- controlled atmosphere (reduced oxygen) ___ fruits ripen post-harvest - Answer- climacteric (peach, pear, banana, apple, tomato) ___ fruits are best when ripened before harvest - Answer- non-climacteric (grapes, melon, citrus) always wash raw foods to - Answer- remove dust and spray particles ___ and ___ should be washed just before serving - Answer- berries and mushrooms Fruits low in ______ darken rapidly when cut due to enzymatic action. - Answer- vitamin c to prevent darkening in cut fruit - Answer- dip in citrus juice, add sugar before freezing or heat to boiling One dozen oranges yields how much juice? - Answer- 1 quart cooking fruits and vegetables does 3 important things - Answer- softens cellulose, increases keeping quality and cooks starch when sweetener is added to liquid of packing juice, the density of the syrup is expressed as - Answer- a % by weight of sucrose syrup is measured in - Answer- degrees Brix by a Brix hydrometer 4 classifications of syrup - Answer- extra light light heavy extra heavy green pigment is due to - Answer- chlorophyll chlorophyll is ___ in water - Answer- insoluble chlorophyll turns ___ in acid - Answer- olive green, pheophytin chlorophyll turns ___ in alkaline - Answer- bright green, chlorophyllin what happens to the texture of chlorophyll containing foods in an alkaline solution - Answer- mushy, hemicellulose is broken down yellow/orange pigment is due to - Answer- carotenoids carotenoids are ___ affected by changes in pH - Answer- least carotenoids are ___ in water - Answer- insoluble there is ___ effect to carotenoids in an alkaline or acidic solution - Answer- little contributes to the red color in tomatoes and watermelon and overtones in apricots - Answer- lycopene ___ acts as an antioxidant, phytochemical - Answer- lycopenes two classes of flavonoids - Answer- anthocyanin (red, blue and purple) and anthoxanthins (colorless or white to yellow) anthycyanins are ___ affected by changes in pH - Answer- greatly anthocyanin are ___ in water - Answer- soluble anthocyanin turn ___ in acid - Answer- bright red anthocyanin turn ___ in alkaline - Answer- bluish anthoxanthins are ___ in water - Answer- soluble anthoxanthins are ___ in acid - Answer- colorless (bleaching effect) anthxanthins are ___ in alkaline - Answer- yellow flavonoids are ___ in water - Answer- soluble flavor in peas and corn comes from ___ - Answer- sugars flavor in onion and cabbage comes from ___ - Answer- sulfur