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

which organization inspects and grades meat?

USDA

When does the USDA inspect and grade meat?

at slaughter

what is the symbol and motto to represent a healthy animal at the time of slaughter?

a round, purple stamp "USDA Inspected and Passed"

grading indicates __________________

quality

what is the symbol to represent that the grading indicates quality?

shield

what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast, fish?

145*F

what is the safe minimal internal temp of ground beef, ground veal, ground lamb?

160*F

what is the safe minimal internal temp of poultry?

165*F

why are cured meats pink?

nitrites

what is one purpose of nitrites

inhibits botulism

which oil (fat) has the highest smoke point and what is that smoke point?

safflower, 513*F

which oil (fat) has the lowest smoke point and what is that smoke point?

butter, 350*F

what is the limiting amino acid in soybeans?

methionine

how should a fresh fish with the head still attached look?

bright, red gills

bright, shiny skin

if gills on a fish with the head still attached are grey and dull, you should...

reject it

is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of an egg?

the yolk

What are the 3 grades of eggs

AA, A, B

by what process is the quality of eggs graded?

candling

what does candling show? (2 aspects)

thickness of white

location and condition of yolk

which 2 aspects of an egg does grading NOT include?

color of shell

size of the egg

what is syneresis?

the "weeping", or leaking of water, from a coagulated product

when does syneresis occur?

when an egg is cooked at too high of a temp, too low of a temp for too long of a time.

what is the result of syneresis?

creates a tough, watery product

egg whites at ____ temperature whip more quickly and yield a larger volume due to _____ surface tension

room; lower

the egg _______ yields a stiffer, more stable emulsion than egg _______

yolk; white

why does the egg yolk yield a stiffer, more stable emulsion than egg white?

PRO content

why does the surface of egg yolks turn green when overcooked or allowed to cool slowly?

Fe from yolk + S from whole egg = FeS

in a custard, the __________ the % sag, the ____________ tender the gel

larger; more

the loss of _____________ makes eggs more alkaline

CO2

milk and milk products are LOW in which 2 vits/mins

Fe + Ca

T/F:

UHT aseptically packaged milk can be stored without refrigeration if unopened

True

lactic acid bacteria + skimmed/partially skimmed milk =

cultured butter milk

if using buttermilk instead of regular milk in a recipe, ________________ the baking soda

increase

skim milk + lactobacillus acidophilus bacteria =

reduced lactose

when milk is heated, which kind of PRO precipitates out on the bottom of the pan or on the surface of milk?

whey PRO

does an acid or a base precipitate casein?

an acid

at room temperature, which kind of rancidity leads to flavor changes in butter

hydrolytic

what % of fat is heavy or thick cream?

>36%

what % of fat is medium cream?

30-36%

what % of fat is whipped cream cream?

35%

why is processed cheese better for cooking?

the fat will not separate out

what most common emulsifier is added to processed cheese?

disodium phosphate

quick cooking cereals have ___________ __________ added

(hint: its an emulsifier)

disodium phosphate

Disodium phosphate is used in quick cooking cereals for which reason?

makes cereal alkaline so particles swell faster

T/F:

you should avoid disodium phosphate in which diet?

low sodium diet

why do you want to use the entire grain that's freshly ground in "graham, whole wheat?

spoils quickly d/t fat in germ

what % PRO is bread (hard wheat) flour?

11.8%

what % PRO is all purpose flour?

10.5%

what % PRO is pastry flour?

7.9%

what % PRO is cake flour?

7.5%

T/F: cake flour has the highest % PRO and bread flour has the lowest % PRO

FALSE

cake flour has the least amount of PRO, bread flour has the most

when cooking rice, what's the ratio of rice to water?

1c rice : 2c water

in regards to leavening agents, which 2 actions produce carbon dioxide?

1) yeast on sugar

2) acid on baking soda

_________ baking powder is more _____________ causing the loss of _____________ in baked goods

old; alkaline; thiamin

what does 'hygroscopic' mean?

modifies texture by tenderizing by absorbing water.

what 2 purposes does the hygroscopic process serve pertaining to gluten?

1) softens gluten

2) prevents gluten development by absorbing some of the water that gluten needs

what are the 2 basic ingredients of quick breads?

egg and flour

what happens if there is excess mixing in quick bread?

(4 aspects)

loss of CO2

over developed gluten

tunnels from top to bottom

creates a tough + heavy product

what 3 aspects make up a RICH cake?

increased sugar

increased fat

increased egg

what is the benefit of increased sugar, fat, and egg in a RICH cake?

increases keeping quality.

which 4 base ingredients make up pastry dough?

flour

fat

liquid

salt

lard and oil are ___% fat

butter and margarine are ___% fat

100%; 80%

Tenderness in pie crust is enhanced by:

using oil, soft fats, or fat cut into very small pieces

Flakiness is promoted by

leavening fat in coarse particles

what is proofing?

Final rise of yeast breads before baking

regarding yeast dough, during the sponge method, proofing is _______________. Therefore, use of a strong flour (____________ in PRO) is beneficial.

shortened; highest

in order of effectiveness, what is the correct order of thickening ability of starches?

a)wheat, tapioca, waxy sorghum, waxy rice, waxy corn, potato

b)tapioca, waxy sorghum, waxy rice, wheat, waxy corn, potato

c)potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

d)waxy sorghum, waxy rice, waxy corn, potato, wheat, tapioca

c)potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

what does it mean if the ice cream if "overrun"

the increase in volume from freezing and whipping

"overrun" is determined by ____________ and should be between ____%-____%

weight; 70-80%

Why is agitation important in ice cream making?

keeps crystals small and product smooth

What is bromelain?

an enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

at what temp is bromelain inactivated?

170-180*F

What is papain and what is it used for?

proteolytic enzyme; to prevent gelation