RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - Answer- little when should berries and mushrooms be washed? - Answer- JUST before serving how much juice would 12 oranges yield? - Answer- 1 quart of juice why do frozen fruits and veggies have a shorter cooking time? - Answer- because blanching and freezing have made them tender. what is blanching? - Answer- immersion in boiling water for a short time. how do you cook cauliflower? - Answer- short time, covered how do you cook cabbage to minimize the development of a strong flavor? (3 steps) - Answer- cook for a short time keep lid off initially to let acids escape cook in large amount of water #10 can = ___ cups - Answer- 13 how many cans per case associated with #10 can - Answer- 6 #10 can = ___ to ___ servings - Answer- 20-25 servings #10 can = ___lbs ___oz - Answer- 6lbs 9oz. Which organization "grades" fruits and veggies - Answer- USDA When the USDA grades fruits and veggies, what do they base it on? (6) - Answer- quality firmness color maturity freedom of defects uniform size and shape what are the 5 grades of fresh produce? - Answer- Fancy Extra #1 #1 Combination #2 what is collagen? - Answer- structural part of tendon that surrounds muscle what happens to collagen in heat? - Answer- hydrolyzed into gelatin becomes tender Pork is a good source of - Answer- thiamin calcium content is high in which 3 seafood products? - Answer- fish canned with bones oysters shrimp Pigments in meat: green colors are due to - Answer- further myoglobin breakdown from oxygenation vacuum-packing meat + stored unfrozen at 0*C is: anaerobic or aerobic? - Answer- anaerobic why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? - Answer- extends the storage life of meat T/F: inspection of meat is not mandatory - Answer- false inspection of meat IS mandatory which organization inspects and grades meat? - Answer- USDA When does the USDA inspect and grade meat? - Answer- at slaughter what is the symbol and motto to represent a healthy animal at the time of slaughter? - Answer- a round, purple stamp "USDA Inspected and Passed" grading indicates __________________ - Answer- quality what is the symbol to represent that the grading indicates quality? - Answer- shield what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast, fish? - Answer- 145*F what is the safe minimal internal temp of ground beef, ground veal, ground lamb? - Answer- 160*F what is the safe minimal internal temp of poultry? - Answer- 165*F why are cured meats pink? - Answer- nitrites what is one purpose of nitrites - Answer- inhibits botulism which oil (fat) has the highest smoke point and what is that smoke point? - Answer- safflower, 513*F which oil (fat) has the lowest smoke point and what is that smoke point? - Answer- butter, 350*F what is the limiting amino acid in soybeans? - Answer- methionine how should a fresh fish with the head still attached look? - Answer- bright, red gills bright, shiny skin if gills on a fish with the head still attached are grey and dull, you should... - Answer- reject it is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of an egg? - Answer- the yolk What are the 3 grades of eggs - Answer- AA, A, B by what process is the quality of eggs graded? - Answer- candling what does candling show? (2 aspects) - Answer- thickness of white location and condition of yolk which 2 aspects of an egg does grading NOT include? - Answer- color of shell size of the egg