RD Exam 2024: Jean Inman Study Guide Domain 1,
Part 1 Latest 2024 Update
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
Part 1 Latest 2024 Update
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
