RD Exam 2025-2026 Jean Inman Study
Guide Domain 1, Part 1 Questions and
Correct Answers GRADED A+
Fruits and veggies: what is crispness due to? - CORRECT ANSWERS osmotic
pressure of water-filled vacuoles
What accelerates the ripening of fruits during storage? - CORRECT ANSWERS
ethylene gas
chlorophyll + acid/heat = - CORRECT ANSWERS pheophytin
Chlorophyll + alkaline = - CORRECT ANSWERS chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - CORRECT
ANSWERS true
alkaline and acidic solutions have _________ effect on fruits and veggies with a
yellow or orange pigments - CORRECT ANSWERS little
when should berries and mushrooms be washed? - CORRECT ANSWERS JUST
before serving
how much juice would 12 oranges yield? - CORRECT ANSWERS 1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - CORRECT
ANSWERS because blanching and freezing have made them tender.
what is blanching? - CORRECT ANSWERS immersion in boiling water for a
short time.
how do you cook cauliflower? - CORRECT ANSWERS short time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3
steps) - CORRECT ANSWERS cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - CORRECT ANSWERS 13
how many cans per case associated with #10 can - CORRECT ANSWERS 6
,#10 can = ___ to ___ servings - CORRECT ANSWERS 20-25 servings
#10 can = ___lbs ___oz - CORRECT ANSWERS 6lbs 9oz.
Which organization "grades" fruits and veggies - CORRECT ANSWERS USDA
When the USDA grades fruits and veggies, what do they base it on? (6) -
CORRECT ANSWERS quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - CORRECT ANSWERS Fancy
Extra #1
#1
Combination
#2
what is collagen? - CORRECT ANSWERS structural part of tendon that
surrounds muscle
what happens to collagen in heat? - CORRECT ANSWERS hydrolyzed into
gelatin
becomes tender
Pork is a good source of - CORRECT ANSWERS thiamin
calcium content is high in which 3 seafood products? - CORRECT ANSWERS
fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - CORRECT ANSWERS further myoglobin breakdown
from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - CORRECT ANSWERS anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be
beneficial? - CORRECT ANSWERS extends the storage life of meat
T/F:
, inspection of meat is not mandatory - CORRECT ANSWERS false
inspection of meat IS mandatory
which organization inspects and grades meat? - CORRECT ANSWERS USDA
When does the USDA inspect and grade meat? - CORRECT ANSWERS at
slaughter
what is the symbol and motto to represent a healthy animal at the time of
slaughter? - CORRECT ANSWERS a round, purple stamp "USDA Inspected and
Passed"
grading indicates __________________ - CORRECT ANSWERS quality
what is the symbol to represent that the grading indicates quality? - CORRECT
ANSWERS shield
what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast,
fish? - CORRECT ANSWERS 145*F
what is the safe minimal internal temp of ground beef, ground veal, ground
lamb? - CORRECT ANSWERS 160*F
what is the safe minimal internal temp of poultry? - CORRECT ANSWERS 165*F
why are cured meats pink? - CORRECT ANSWERS nitrites
what is one purpose of nitrites - CORRECT ANSWERS inhibits botulism
which oil (fat) has the highest smoke point and what is that smoke point? -
CORRECT ANSWERS safflower, 513*F
which oil (fat) has the lowest smoke point and what is that smoke point? -
CORRECT ANSWERS butter, 350*F
what is the limiting amino acid in soybeans? - CORRECT ANSWERS methionine
how should a fresh fish with the head still attached look? - CORRECT
ANSWERS bright, red gills
bright, shiny skin
if gills on a fish with the head still attached are grey and dull, you should... -
CORRECT ANSWERS reject it
is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of
an egg? - CORRECT ANSWERS the yolk
Guide Domain 1, Part 1 Questions and
Correct Answers GRADED A+
Fruits and veggies: what is crispness due to? - CORRECT ANSWERS osmotic
pressure of water-filled vacuoles
What accelerates the ripening of fruits during storage? - CORRECT ANSWERS
ethylene gas
chlorophyll + acid/heat = - CORRECT ANSWERS pheophytin
Chlorophyll + alkaline = - CORRECT ANSWERS chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - CORRECT
ANSWERS true
alkaline and acidic solutions have _________ effect on fruits and veggies with a
yellow or orange pigments - CORRECT ANSWERS little
when should berries and mushrooms be washed? - CORRECT ANSWERS JUST
before serving
how much juice would 12 oranges yield? - CORRECT ANSWERS 1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - CORRECT
ANSWERS because blanching and freezing have made them tender.
what is blanching? - CORRECT ANSWERS immersion in boiling water for a
short time.
how do you cook cauliflower? - CORRECT ANSWERS short time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3
steps) - CORRECT ANSWERS cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - CORRECT ANSWERS 13
how many cans per case associated with #10 can - CORRECT ANSWERS 6
,#10 can = ___ to ___ servings - CORRECT ANSWERS 20-25 servings
#10 can = ___lbs ___oz - CORRECT ANSWERS 6lbs 9oz.
Which organization "grades" fruits and veggies - CORRECT ANSWERS USDA
When the USDA grades fruits and veggies, what do they base it on? (6) -
CORRECT ANSWERS quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - CORRECT ANSWERS Fancy
Extra #1
#1
Combination
#2
what is collagen? - CORRECT ANSWERS structural part of tendon that
surrounds muscle
what happens to collagen in heat? - CORRECT ANSWERS hydrolyzed into
gelatin
becomes tender
Pork is a good source of - CORRECT ANSWERS thiamin
calcium content is high in which 3 seafood products? - CORRECT ANSWERS
fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - CORRECT ANSWERS further myoglobin breakdown
from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - CORRECT ANSWERS anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be
beneficial? - CORRECT ANSWERS extends the storage life of meat
T/F:
, inspection of meat is not mandatory - CORRECT ANSWERS false
inspection of meat IS mandatory
which organization inspects and grades meat? - CORRECT ANSWERS USDA
When does the USDA inspect and grade meat? - CORRECT ANSWERS at
slaughter
what is the symbol and motto to represent a healthy animal at the time of
slaughter? - CORRECT ANSWERS a round, purple stamp "USDA Inspected and
Passed"
grading indicates __________________ - CORRECT ANSWERS quality
what is the symbol to represent that the grading indicates quality? - CORRECT
ANSWERS shield
what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast,
fish? - CORRECT ANSWERS 145*F
what is the safe minimal internal temp of ground beef, ground veal, ground
lamb? - CORRECT ANSWERS 160*F
what is the safe minimal internal temp of poultry? - CORRECT ANSWERS 165*F
why are cured meats pink? - CORRECT ANSWERS nitrites
what is one purpose of nitrites - CORRECT ANSWERS inhibits botulism
which oil (fat) has the highest smoke point and what is that smoke point? -
CORRECT ANSWERS safflower, 513*F
which oil (fat) has the lowest smoke point and what is that smoke point? -
CORRECT ANSWERS butter, 350*F
what is the limiting amino acid in soybeans? - CORRECT ANSWERS methionine
how should a fresh fish with the head still attached look? - CORRECT
ANSWERS bright, red gills
bright, shiny skin
if gills on a fish with the head still attached are grey and dull, you should... -
CORRECT ANSWERS reject it
is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of
an egg? - CORRECT ANSWERS the yolk
