RD Exam 2022: Jean Inman Study Guide
Domain 1, Part 1
Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles
What accelerates the ripening of fruits during storage? - ethylene gas
chlorophyll + acid/heat = - pheophytin
Chlorophyll + alkaline = - chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - true
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange
pigments - little
when should berries and mushrooms be washed? - JUST before serving
how much juice would 12 oranges yield? - 1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - because blanching and freezing have
made them tender.
what is blanching? - immersion in boiling water for a short time.
how do you cook cauliflower? - short time, covered
,how do you cook cabbage to minimize the development of a strong flavor? (3 steps) - cook for a short
time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - 13
how many cans per case associated with #10 can - 6
#10 can = ___ to ___ servings - 20-25 servings
#10 can = ___lbs ___oz - 6lbs 9oz.
Which organization "grades" fruits and veggies - USDA
When the USDA grades fruits and veggies, what do they base it on? (6) - quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - Fancy
Extra #1
#1
Combination
, #2
what is collagen? - structural part of tendon that surrounds muscle
what happens to collagen in heat? - hydrolyzed into gelatin
becomes tender
Pork is a good source of - thiamin
calcium content is high in which 3 seafood products? - fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - further myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? - extends the storage
life of meat
T/F:
inspection of meat is not mandatory - false
inspection of meat IS mandatory
Domain 1, Part 1
Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles
What accelerates the ripening of fruits during storage? - ethylene gas
chlorophyll + acid/heat = - pheophytin
Chlorophyll + alkaline = - chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - true
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange
pigments - little
when should berries and mushrooms be washed? - JUST before serving
how much juice would 12 oranges yield? - 1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - because blanching and freezing have
made them tender.
what is blanching? - immersion in boiling water for a short time.
how do you cook cauliflower? - short time, covered
,how do you cook cabbage to minimize the development of a strong flavor? (3 steps) - cook for a short
time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - 13
how many cans per case associated with #10 can - 6
#10 can = ___ to ___ servings - 20-25 servings
#10 can = ___lbs ___oz - 6lbs 9oz.
Which organization "grades" fruits and veggies - USDA
When the USDA grades fruits and veggies, what do they base it on? (6) - quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - Fancy
Extra #1
#1
Combination
, #2
what is collagen? - structural part of tendon that surrounds muscle
what happens to collagen in heat? - hydrolyzed into gelatin
becomes tender
Pork is a good source of - thiamin
calcium content is high in which 3 seafood products? - fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - further myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? - extends the storage
life of meat
T/F:
inspection of meat is not mandatory - false
inspection of meat IS mandatory
