RD Exam: Domain 1 Questions and Answers 100% pass

RD Exam: Domain 1 Questions and Answers 100% pass What vitamins are fruits and vegetables high in? - Answer- Vitamin A, B, C What is the limiting amino acid in soybeans? - Answer- Methionine What accelerates the ripening of fruits during storage? - Answer- Ethylene gas Describe the conversion of starch to sugar when fruit ripens. - Answer- Protopectin -> pectin -> pectic acid What fruits and vegetables ripen best at room temperature? - Answer- Avocados, bananas, pears, and tomatoes When green beans are in an acid solution what forms? - Answer- Pheophytin When green beans are in a basic solution what forms? - Answer- Chlorophyllin What flavinoid are blueberries and raspberries high in? - Answer- Anthocyanins What flavinoid are onions high in? - Answer- Anthoxanthins or flavones How many cups are in a #10 can? - Answer- 13 cups How many cups are in a #3 can? - Answer- 5 3/4 cups How many cups are in a #2.5 can? - Answer- 3.5 cups How many cups are in a #2 can? - Answer- 2.5 cups How many cups are in a #300 can? - Answer- 1 3/4 cups What type of connective tissue is resistant to heat? - Answer- Elastin What vitamins and minerals are found in protein foods such as meats? - Answer- Thiamin, niacin, riboflavin, iron, and copper What are the grades of meat? - Answer- Prime, choice, select, and standard What type of muscles do the most tender meats come from? - Answer- Least used. Ex: loin, backbone What type of muscles do the least tender meats come from? - Answer- Most used. Ex: flank, brisket What is the safe min. internal temperature for pork, beef, veal, lamb, steaks, roast, fish? - Answer- 145'F What is the safe min. internal temperature for ground beef, ground veal, and ground lamb? - Answer- 160'F What is the safe min. internal temperature for turkey, chicken, and duck? - Answer- 165'F Name dry heat methods of cooking. - Answer- Frying, broiling, and roasting Name moist heat methods of cooking. - Answer- Braising, simmer, steam, and stewing Describe pasteurization. - Answer- 145'F for 30 min or 160'F for 15 seconds What is the recipe to make buttermilk? - Answer- 1 tbsp vinegar or lemon juice or 1 3/4 tsp cream of tartar and add milk to 1 cup What is added to milk to make cheese? - Answer- Lactic acid bacteria and rennet What part of a grain has the most thiamin? - Answer- Scutellum What vitamins and minerals is enriched flour enriched with? - Answer- Thiamin, niacin, iron, and folic acid What is the recipe to make rice? - Answer- 1 cup rice to 2 cups water If to much sugar is added to a baked product what is the result? - Answer- Coarse cells, thick walls, shiny crust and crumbly product What is the proportion of liquid to flour for waffles? - Answer- 1:1 What is the proportion of liquid to flour for muffins? - Answer- 1:2 What is the proportion of liquid to flour for bread? - Answer- 1:3 What is the proportion of liquid to flour for pie crust? - Answer- 1:4 What is the most effective thickening product? - Answer- Potato What is the least effect thickening product? - Answer- Wheat Name thickeners from most to least effective. - Answer- Potato, waxy corn, waxy rice, waxy sorghum, tapioca, and wheat What amino acids is gelatin low or lacking in? - Answer- No tryptophan, low in methionine and lysine What temperature should coffee be brewed at? - Answer- 185'-203'F What type of additive is monoglyceride? - Answer- emulsifier What type of additive is diglyceride? - Answer- emulsifier What type of additive is lecithin? - Answer- emulsifier What type of additive is disodium phosphate? - Answer- emulsifier What type of additive is glycerol monostearate? - Answer- humectant What type of additive is carrageenan? - Answer- stabilizer What type of additive is pectin? - Answer- stabilizer What type of additive is cellulose? - Answer- stabilizer What type of additive is gelatin? - Answer- stabilizer What type of additive is vegetable protein? - Answer- stabilizer What type of additive is sodium stearate? - Answer- anti-caking