RD Exam 2025: Jean Inman Study
Guide Domain 1, Part 1 Exam Q’s and
A’s
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
- 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
, - 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
- 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
- which organization inspects and grades meat? - -USDA
- When does the USDA inspect and grade meat? - -at slaughter
- what is the symbol and motto to represent a healthy animal at the time of
slaughter? - -a round, purple stamp "USDA Inspected and Passed"
, - grading indicates __________________ - -quality
- what is the symbol to represent that the grading indicates quality? - -
shield
- what is the safe minimal internal temp of pork, beef, veal, lamb, steaks,
roast, fish? - -145*F
- what is the safe minimal internal temp of ground beef, ground veal, ground
lamb? - -160*F
- what is the safe minimal internal temp of poultry? - -165*F
- why are cured meats pink? - -nitrites
- what is one purpose of nitrites - -inhibits botulism
- which oil (fat) has the highest smoke point and what is that smoke point? -
-safflower, 513*F
- which oil (fat) has the lowest smoke point and what is that smoke point? -
-butter, 350*F
- what is the limiting amino acid in soybeans? - -methionine
- how should a fresh fish with the head still attached look? - -bright, red gills
bright, shiny skin
- if gills on a fish with the head still attached are grey and dull, you should...
- -reject it
- is the concentration of PRO, fat, minerals/vits higher in the yolk or the
white of an egg? - -the yolk
- What are the 3 grades of eggs - -AA, A, B
- by what process is the quality of eggs graded? - -candling
- what does candling show? (2 aspects) - -thickness of white
location and condition of yolk
- which 2 aspects of an egg does grading NOT include? - -color of shell
size of the egg
Guide Domain 1, Part 1 Exam Q’s and
A’s
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
- 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
, - 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
- 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
- which organization inspects and grades meat? - -USDA
- When does the USDA inspect and grade meat? - -at slaughter
- what is the symbol and motto to represent a healthy animal at the time of
slaughter? - -a round, purple stamp "USDA Inspected and Passed"
, - grading indicates __________________ - -quality
- what is the symbol to represent that the grading indicates quality? - -
shield
- what is the safe minimal internal temp of pork, beef, veal, lamb, steaks,
roast, fish? - -145*F
- what is the safe minimal internal temp of ground beef, ground veal, ground
lamb? - -160*F
- what is the safe minimal internal temp of poultry? - -165*F
- why are cured meats pink? - -nitrites
- what is one purpose of nitrites - -inhibits botulism
- which oil (fat) has the highest smoke point and what is that smoke point? -
-safflower, 513*F
- which oil (fat) has the lowest smoke point and what is that smoke point? -
-butter, 350*F
- what is the limiting amino acid in soybeans? - -methionine
- how should a fresh fish with the head still attached look? - -bright, red gills
bright, shiny skin
- if gills on a fish with the head still attached are grey and dull, you should...
- -reject it
- is the concentration of PRO, fat, minerals/vits higher in the yolk or the
white of an egg? - -the yolk
- What are the 3 grades of eggs - -AA, A, B
- by what process is the quality of eggs graded? - -candling
- what does candling show? (2 aspects) - -thickness of white
location and condition of yolk
- which 2 aspects of an egg does grading NOT include? - -color of shell
size of the egg
