RD Exam 2022: Jean Inman Study
Guide Domain 1, Part 1 Questions and
Answers 100% Pass
Fruits and veggies: what is crispness due to? - ✔✔osmotic pressure of
water-filled vacuoles
What accelerates the ripening of fruits during storage? - ✔✔ethylene gas
chlorophyll + acid/heat = - ✔✔pheophytin
Chlorophyll + alkaline = - ✔✔chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - ✔✔true
alkaline and acidic solutions have _________ effect on fruits and veggies
with a yellow or orange pigments - ✔✔little
when should berries and mushrooms be washed? - ✔✔JUST before serving
1
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,how much juice would 12 oranges yield? - ✔✔1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? -
✔✔because blanching and freezing have made them tender.
what is blanching? - ✔✔immersion in boiling water for a short time.
how do you cook cauliflower? - ✔✔short time, covered
how do you cook cabbage to minimize the development of a strong flavor?
(3 steps) - ✔✔cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - ✔✔13
how many cans per case associated with #10 can - ✔✔6
#10 can = ___ to ___ servings - ✔✔20-25 servings
#10 can = ___lbs ___oz - ✔✔6lbs 9oz.
Which organization "grades" fruits and veggies - ✔✔USDA
2
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,When the USDA grades fruits and veggies, what do they base it on? (6) -
✔✔quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - ✔✔Fancy
Extra #1
#1
Combination
#2
what is collagen? - ✔✔structural part of tendon that surrounds muscle
what happens to collagen in heat? - ✔✔hydrolyzed into gelatin
becomes tender
3
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, Pork is a good source of - ✔✔thiamin
calcium content is high in which 3 seafood products? - ✔✔fish canned with
bones
oysters
shrimp
Pigments in meat:
green colors are due to - ✔✔further myoglobin breakdown from
oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - ✔✔anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be
beneficial? - ✔✔extends the storage life of meat
T/F:
inspection of meat is not mandatory - ✔✔false
inspection of meat IS mandatory
4
100% Pass Guarantee Katelyn Whitman, All Rights
Guide Domain 1, Part 1 Questions and
Answers 100% Pass
Fruits and veggies: what is crispness due to? - ✔✔osmotic pressure of
water-filled vacuoles
What accelerates the ripening of fruits during storage? - ✔✔ethylene gas
chlorophyll + acid/heat = - ✔✔pheophytin
Chlorophyll + alkaline = - ✔✔chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - ✔✔true
alkaline and acidic solutions have _________ effect on fruits and veggies
with a yellow or orange pigments - ✔✔little
when should berries and mushrooms be washed? - ✔✔JUST before serving
1
100% Pass Guarantee Katelyn Whitman, All Rights
,how much juice would 12 oranges yield? - ✔✔1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? -
✔✔because blanching and freezing have made them tender.
what is blanching? - ✔✔immersion in boiling water for a short time.
how do you cook cauliflower? - ✔✔short time, covered
how do you cook cabbage to minimize the development of a strong flavor?
(3 steps) - ✔✔cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - ✔✔13
how many cans per case associated with #10 can - ✔✔6
#10 can = ___ to ___ servings - ✔✔20-25 servings
#10 can = ___lbs ___oz - ✔✔6lbs 9oz.
Which organization "grades" fruits and veggies - ✔✔USDA
2
100% Pass Guarantee Katelyn Whitman, All Rights
,When the USDA grades fruits and veggies, what do they base it on? (6) -
✔✔quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - ✔✔Fancy
Extra #1
#1
Combination
#2
what is collagen? - ✔✔structural part of tendon that surrounds muscle
what happens to collagen in heat? - ✔✔hydrolyzed into gelatin
becomes tender
3
100% Pass Guarantee Katelyn Whitman, All Rights
, Pork is a good source of - ✔✔thiamin
calcium content is high in which 3 seafood products? - ✔✔fish canned with
bones
oysters
shrimp
Pigments in meat:
green colors are due to - ✔✔further myoglobin breakdown from
oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - ✔✔anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be
beneficial? - ✔✔extends the storage life of meat
T/F:
inspection of meat is not mandatory - ✔✔false
inspection of meat IS mandatory
4
100% Pass Guarantee Katelyn Whitman, All Rights
