RD Exam - Principles of Dietetics
Questions and Answers 100% Passs
Crispness/turgor - ✔✔is due to osmotic pressure of water-filled vaculoes
Ethylene gas _________ ripening of fruits during storage - ✔✔accelerates
_____ is delayed in apples stored in controlled atmosphere because of
_____ oxygen - ✔✔aging, reduced
1 dz oranges = _____ amount of orange juice - ✔✔1 quart
berries and mushrooms should be washed ______ - ✔✔just before serving
green - ✔✔chlorophyll
yellow/orange - ✔✔carotenoids (least affected by pH change)
red/blue/purple - ✔✔anthocyanins (greatly affected by pH change)
1
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,lycopenes contribute to ___ color - ✔✔red, and act as
antioxidant/phytochemical
fruits and vegetables are graded by ___ - ✔✔USDA
F/V grade A go in ____ - ✔✔desserts, salad (Fancy)
F/V grade B are ____ - ✔✔processed (Choice)
F/V grade C are used in ___ - ✔✔puddings, pies (Standard)
Fresh produce is graded as ___, ____, ___, ___ or ____ - ✔✔Fancy, extra #1,
#1, Combination or #2
old potatoes taste____, cook to ___ brown color due to Maillard reaction -
✔✔sweeter, darker
frozen F/V have a ___ cooking time vs fresh due to blanching and freezing
making them more tender - ✔✔shorter
#10 regarding canned goods means ___ cans /case - ✔✔10; for a total of 13
cups
in heat, collagen hydrolyzes to - ✔✔gelatin
2
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,elastin is ____ to heat - ✔✔resistant
the main contributor to meat color is - ✔✔myoglobin
myoglobin + oxygen ----- turns meat from ___ to ___ colors - ✔✔red to
brown and then green with further myoglobin breakdown
aging of meat increases ___ - ✔✔tenderness due to increases water holding
acid (vinegar) and salt also increases tenderness by increasing ____
capacity - ✔✔water holding
____ extends storage life of meat - ✔✔vacuum packing meat in oxygen
impermeable film and storing at 0C is anaeroic
meat inspection and grading is mandatory and is done at ____ by ____ -
✔✔slaughter by USDA
meat cuts determine _____ - ✔✔cooking method
most tender meat cuts come from __ used muscle - ✔✔least (e.g., loin and
backbone)
least tender meats come from areas like - ✔✔flank and brisket
3
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, tough cuts need to be cooked ____ because they have more collagen which
needs more time to be softened - ✔✔well done
dry heat is used for ___ cuts - ✔✔tender cuts
dry heat examples include - ✔✔frying, grilling, broiling, roasting
moist heat examples include - ✔✔braising, simmer, steam, stewing
fresh fish with head attached should have ____ - ✔✔bright red gills and
bright, shiny skills
fresh fish should not - ✔✔smell
yolk is more concentrated than egg white and has more - ✔✔protein by
weight
candling is how they grade eggs, it is done by - ✔✔passing an egg in front
of bright light to view its contents
egg grades include ___, ____, and ___- - ✔✔AA, A, B
a fresh egg will ___ in cold water and has a ____ shell - ✔✔sink, rough dull
shell
4
100% Pass Guarantee Katelyn Whitman, All Rights
Questions and Answers 100% Passs
Crispness/turgor - ✔✔is due to osmotic pressure of water-filled vaculoes
Ethylene gas _________ ripening of fruits during storage - ✔✔accelerates
_____ is delayed in apples stored in controlled atmosphere because of
_____ oxygen - ✔✔aging, reduced
1 dz oranges = _____ amount of orange juice - ✔✔1 quart
berries and mushrooms should be washed ______ - ✔✔just before serving
green - ✔✔chlorophyll
yellow/orange - ✔✔carotenoids (least affected by pH change)
red/blue/purple - ✔✔anthocyanins (greatly affected by pH change)
1
100% Pass Guarantee Katelyn Whitman, All Rights
,lycopenes contribute to ___ color - ✔✔red, and act as
antioxidant/phytochemical
fruits and vegetables are graded by ___ - ✔✔USDA
F/V grade A go in ____ - ✔✔desserts, salad (Fancy)
F/V grade B are ____ - ✔✔processed (Choice)
F/V grade C are used in ___ - ✔✔puddings, pies (Standard)
Fresh produce is graded as ___, ____, ___, ___ or ____ - ✔✔Fancy, extra #1,
#1, Combination or #2
old potatoes taste____, cook to ___ brown color due to Maillard reaction -
✔✔sweeter, darker
frozen F/V have a ___ cooking time vs fresh due to blanching and freezing
making them more tender - ✔✔shorter
#10 regarding canned goods means ___ cans /case - ✔✔10; for a total of 13
cups
in heat, collagen hydrolyzes to - ✔✔gelatin
2
100% Pass Guarantee Katelyn Whitman, All Rights
,elastin is ____ to heat - ✔✔resistant
the main contributor to meat color is - ✔✔myoglobin
myoglobin + oxygen ----- turns meat from ___ to ___ colors - ✔✔red to
brown and then green with further myoglobin breakdown
aging of meat increases ___ - ✔✔tenderness due to increases water holding
acid (vinegar) and salt also increases tenderness by increasing ____
capacity - ✔✔water holding
____ extends storage life of meat - ✔✔vacuum packing meat in oxygen
impermeable film and storing at 0C is anaeroic
meat inspection and grading is mandatory and is done at ____ by ____ -
✔✔slaughter by USDA
meat cuts determine _____ - ✔✔cooking method
most tender meat cuts come from __ used muscle - ✔✔least (e.g., loin and
backbone)
least tender meats come from areas like - ✔✔flank and brisket
3
100% Pass Guarantee Katelyn Whitman, All Rights
, tough cuts need to be cooked ____ because they have more collagen which
needs more time to be softened - ✔✔well done
dry heat is used for ___ cuts - ✔✔tender cuts
dry heat examples include - ✔✔frying, grilling, broiling, roasting
moist heat examples include - ✔✔braising, simmer, steam, stewing
fresh fish with head attached should have ____ - ✔✔bright red gills and
bright, shiny skills
fresh fish should not - ✔✔smell
yolk is more concentrated than egg white and has more - ✔✔protein by
weight
candling is how they grade eggs, it is done by - ✔✔passing an egg in front
of bright light to view its contents
egg grades include ___, ____, and ___- - ✔✔AA, A, B
a fresh egg will ___ in cold water and has a ____ shell - ✔✔sink, rough dull
shell
4
100% Pass Guarantee Katelyn Whitman, All Rights
