RD Exam Domain 1 with Complete
Solutions
What are the 4 pigments and their colors?
alkaline and acidic environments? - ANSWER-1. chlorophyl-green
--> olive green in acid [pheophytin]
--> bright green in alkaline
2. carotenoids-yellow/orange
--> little effect in acid or alkaline
3. anthocyanins-red,blue,purple
--> bright red in acid
--> bluish in alkaline
4.anthoxanthins/flavones-white
--> colorless in acid
--> yellow in alkaline
A number 10 can is equal to how many cups? - ANSWER-13 cups
what does TVP stand for? what is it? - ANSWER-Textured Vegetable Protein
--> food additive for meat products (adds jucieness, lowers costs, extends yield)
What are the 4 grades of meat and when are they determined? - ANSWER-1. Prime
2. Choice
3. Select
4. Standard
Determined at time of slaughter
Put the following in order of sweetness. beginning with the sweetest one.
sorbitol
fructose
sucrose
glucose - ANSWER-fructose
sucrose
glucose
sorbitol
Properties of sorbitol - ANSWER--alcohol from glucose
, -absorbed more slowly than glucose by passive diffusion
-converted into fructose
-excess may cause diarrhea
Place the following in their appropriate categories (either MUFA or PUFA):
corn
peanut
safflower
sunflower
canola
olive
soybean
cottonseed - ANSWER-MUFA: olive, canola, peanut, sunflower
PUFA: safflower, corn, soybean, cottonseed, sunflower
Define winterized. What oils can be winterized? - ANSWER-Winterized: oil is chilled
than has FAs with high melting points removed
winterized oil is clear not cloudy
olive oil is not winterized (corn, soy and cottonseed oils are)
Fat interferes with crystal formation, making crystals ________ abd smooth
So not using enough fat produces a grainy ice cream with __________ crystals -
ANSWER--small
-large
How much fluid is lost through insensible losses? on average. - ANSWER-about one
liter (from lungs and skin)
What are the 9 essential amino acids? - ANSWER-Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Lysine
Leucine
What is the best source of emulsifaction for eggs? - ANSWER-eggs
The protein in eggs forms a thin film around droplets of oil (stablizes emulsion)
Solutions
What are the 4 pigments and their colors?
alkaline and acidic environments? - ANSWER-1. chlorophyl-green
--> olive green in acid [pheophytin]
--> bright green in alkaline
2. carotenoids-yellow/orange
--> little effect in acid or alkaline
3. anthocyanins-red,blue,purple
--> bright red in acid
--> bluish in alkaline
4.anthoxanthins/flavones-white
--> colorless in acid
--> yellow in alkaline
A number 10 can is equal to how many cups? - ANSWER-13 cups
what does TVP stand for? what is it? - ANSWER-Textured Vegetable Protein
--> food additive for meat products (adds jucieness, lowers costs, extends yield)
What are the 4 grades of meat and when are they determined? - ANSWER-1. Prime
2. Choice
3. Select
4. Standard
Determined at time of slaughter
Put the following in order of sweetness. beginning with the sweetest one.
sorbitol
fructose
sucrose
glucose - ANSWER-fructose
sucrose
glucose
sorbitol
Properties of sorbitol - ANSWER--alcohol from glucose
, -absorbed more slowly than glucose by passive diffusion
-converted into fructose
-excess may cause diarrhea
Place the following in their appropriate categories (either MUFA or PUFA):
corn
peanut
safflower
sunflower
canola
olive
soybean
cottonseed - ANSWER-MUFA: olive, canola, peanut, sunflower
PUFA: safflower, corn, soybean, cottonseed, sunflower
Define winterized. What oils can be winterized? - ANSWER-Winterized: oil is chilled
than has FAs with high melting points removed
winterized oil is clear not cloudy
olive oil is not winterized (corn, soy and cottonseed oils are)
Fat interferes with crystal formation, making crystals ________ abd smooth
So not using enough fat produces a grainy ice cream with __________ crystals -
ANSWER--small
-large
How much fluid is lost through insensible losses? on average. - ANSWER-about one
liter (from lungs and skin)
What are the 9 essential amino acids? - ANSWER-Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Lysine
Leucine
What is the best source of emulsifaction for eggs? - ANSWER-eggs
The protein in eggs forms a thin film around droplets of oil (stablizes emulsion)
