Domain I - Food Science, Jean Inman 2024 RD Prep: Domain
I
1.Climactic: Ripen after being picked (climax)
2.Non-climactic: Already ripe during harvest
3.What is the order of the ripening process?: Protopectin --> Pectin -->
Pectic Acid
4.What are phytonutrients?: Plant compounds that give F/V their color
and also work as antioxidants
5.Which two phytonutrients are soluble in water?: Chlorophyll and
carotenoids
6.Chlorophyll in acid becomes : Pheophytin (olive green)
7.Chlorophyll in a base becomes: Chlorophyllin (bright green)
8.What are the two groups of flavonoids?: Anthocyanins and
Anthoxanthins
9.Anthocyanins turn which color in acid?: Bright red
10.Anthocyanins turn which color in a base?: Dark blue
11.Anthoxanthins turn which color in acid?: Colorless/white
12.Anthoxanthins turn which color in a base?: Yellow
13.What is grading for canned fruits and vegetables?: Fancy (A), Choice
(B), Standard (C)
14.What is grading for fresh F/V?:
Fancy Extra #1
#1
Comb
o #2
15.What are the two types of connective tissue in meat?: Collagen and
Elastin
16.What happens to collagen in heat?: Hydrolyzed to gelatin, becomes
tender
17.What happens to elastin in heat?: No change - resistant to heat
18.What are the two types of meat grading?: Wholesomeness and Quality
19.What does the wholesomeness meat grading signify?: Fit for human
con- sumption - identified by round purple stamp
20.How is quality of meat graded?: Based on the marbling of the meat?
21.What are the 4 categories of meat quality?: Prime, Choice, Select,
Standard
22.What are the two proteins contained in milk?: Whey and Casein
23.What are the characteristics of casein?: Makes up 80% of
milk Precipitates at isoelectric point when it contact with
acid
24.What are the characteristics of whey?: Makes up 20% of
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16
, Domain I - Food Science, Jean Inman 2024 RD Prep: Domain
I
milk Contains lactose, water, vitamins, minerals
25.What are the components of cake ingredients?: Flour, fat, egg, liquid,
leav- ening agents, sugar, salt,
26.What are the functions of flour in a cake?: Provides gluten - providing
elas- ticity
2/
16
, Domain I - Food Science, Jean Inman 2024 RD Prep: Domain
I
27.What are the functions of liquid in a cake?: Hydrates
gluten Gelatinization
Begins chemical leavening process
28.What is the function of leavening agents in a cake?: Provides
volume through air, steam, CO2
29.What is the function of salt in a cake?:
Flavor Prevents excess growth of yeast
30.What is the function of egg in a cake?: Provides
stability Air
Color
Flavo
r
Emulsification
31.What is the function of fat in a cake?:
Tenderness Impedes gluten formation
32.What is the function of sugar in a cake?:
Tenderness Absorbs water needed for gluten
formation
33.What is the difference between baking soda and baking powder?:
Baking soda is sodium bicarbonate and requires an acid to activate
Baking powder is sodium bicarbonate plus acid - therefore does not need
acidic addition
34.What are the three mixing methods?:
Muffin Conventional
Mixing
35. What is the muffin method used for and how should ingredients be
mixed?-
: Quick breads
1.Sift dry ingredients
2.Mix liquid ingredients, add to dry ingredients
3.Mix enough to dampen but do not overmix
36.What is conventional mixing method used for and how should
ingredients be mixed?: Cakes
1.Cream fats with sugar
2.Add egg
3.Add sifted dry ingredients while alternating with milk
3/
16
I
1.Climactic: Ripen after being picked (climax)
2.Non-climactic: Already ripe during harvest
3.What is the order of the ripening process?: Protopectin --> Pectin -->
Pectic Acid
4.What are phytonutrients?: Plant compounds that give F/V their color
and also work as antioxidants
5.Which two phytonutrients are soluble in water?: Chlorophyll and
carotenoids
6.Chlorophyll in acid becomes : Pheophytin (olive green)
7.Chlorophyll in a base becomes: Chlorophyllin (bright green)
8.What are the two groups of flavonoids?: Anthocyanins and
Anthoxanthins
9.Anthocyanins turn which color in acid?: Bright red
10.Anthocyanins turn which color in a base?: Dark blue
11.Anthoxanthins turn which color in acid?: Colorless/white
12.Anthoxanthins turn which color in a base?: Yellow
13.What is grading for canned fruits and vegetables?: Fancy (A), Choice
(B), Standard (C)
14.What is grading for fresh F/V?:
Fancy Extra #1
#1
Comb
o #2
15.What are the two types of connective tissue in meat?: Collagen and
Elastin
16.What happens to collagen in heat?: Hydrolyzed to gelatin, becomes
tender
17.What happens to elastin in heat?: No change - resistant to heat
18.What are the two types of meat grading?: Wholesomeness and Quality
19.What does the wholesomeness meat grading signify?: Fit for human
con- sumption - identified by round purple stamp
20.How is quality of meat graded?: Based on the marbling of the meat?
21.What are the 4 categories of meat quality?: Prime, Choice, Select,
Standard
22.What are the two proteins contained in milk?: Whey and Casein
23.What are the characteristics of casein?: Makes up 80% of
milk Precipitates at isoelectric point when it contact with
acid
24.What are the characteristics of whey?: Makes up 20% of
1/
16
, Domain I - Food Science, Jean Inman 2024 RD Prep: Domain
I
milk Contains lactose, water, vitamins, minerals
25.What are the components of cake ingredients?: Flour, fat, egg, liquid,
leav- ening agents, sugar, salt,
26.What are the functions of flour in a cake?: Provides gluten - providing
elas- ticity
2/
16
, Domain I - Food Science, Jean Inman 2024 RD Prep: Domain
I
27.What are the functions of liquid in a cake?: Hydrates
gluten Gelatinization
Begins chemical leavening process
28.What is the function of leavening agents in a cake?: Provides
volume through air, steam, CO2
29.What is the function of salt in a cake?:
Flavor Prevents excess growth of yeast
30.What is the function of egg in a cake?: Provides
stability Air
Color
Flavo
r
Emulsification
31.What is the function of fat in a cake?:
Tenderness Impedes gluten formation
32.What is the function of sugar in a cake?:
Tenderness Absorbs water needed for gluten
formation
33.What is the difference between baking soda and baking powder?:
Baking soda is sodium bicarbonate and requires an acid to activate
Baking powder is sodium bicarbonate plus acid - therefore does not need
acidic addition
34.What are the three mixing methods?:
Muffin Conventional
Mixing
35. What is the muffin method used for and how should ingredients be
mixed?-
: Quick breads
1.Sift dry ingredients
2.Mix liquid ingredients, add to dry ingredients
3.Mix enough to dampen but do not overmix
36.What is conventional mixing method used for and how should
ingredients be mixed?: Cakes
1.Cream fats with sugar
2.Add egg
3.Add sifted dry ingredients while alternating with milk
3/
16
