RD Exam Jean Inman
Study Guide Domain 1,
Part 1 Questions and
Answers Updated 2026
Fruits and veggies: what is crispness due to? - Answerosmotic pressure of water-filled
vacuoles
What accelerates the ripening of fruits during storage? - Answerethylene gas
chlorophyll + acid/heat = - Answerpheophytin
Chlorophyll + alkaline = - Answerchlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - Answertrue
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or
orange pigments - Answerlittle
when should berries and mushrooms be washed? - AnswerJUST before serving
how much juice would 12 oranges yield? - Answer1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - Answerbecause blanching
and freezing have made them tender.
what is blanching? - Answerimmersion in boiling water for a short time.
,how do you cook cauliflower? - Answershort time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3 steps) -
Answercook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - Answer13
how many cans per case associated with #10 can - Answer6
#10 can = ___ to ___ servings - Answer20-25 servings
#10 can = ___lbs ___oz - Answer6lbs 9oz.
Which organization "grades" fruits and veggies - AnswerUSDA
When the USDA grades fruits and veggies, what do they base it on? (6) - Answerquality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - AnswerFancy
Extra #1
#1
, Combination
#2
what is collagen? - Answerstructural part of tendon that surrounds muscle
what happens to collagen in heat? - Answerhydrolyzed into gelatin
becomes tender
Pork is a good source of - Answerthiamin
calcium content is high in which 3 seafood products? - Answerfish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - Answerfurther myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - Answeranaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? -
Answerextends the storage life of meat
T/F:
inspection of meat is not mandatory - Answerfalse
inspection of meat IS mandatory
which organization inspects and grades meat? - AnswerUSDA
Study Guide Domain 1,
Part 1 Questions and
Answers Updated 2026
Fruits and veggies: what is crispness due to? - Answerosmotic pressure of water-filled
vacuoles
What accelerates the ripening of fruits during storage? - Answerethylene gas
chlorophyll + acid/heat = - Answerpheophytin
Chlorophyll + alkaline = - Answerchlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - Answertrue
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or
orange pigments - Answerlittle
when should berries and mushrooms be washed? - AnswerJUST before serving
how much juice would 12 oranges yield? - Answer1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - Answerbecause blanching
and freezing have made them tender.
what is blanching? - Answerimmersion in boiling water for a short time.
,how do you cook cauliflower? - Answershort time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3 steps) -
Answercook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - Answer13
how many cans per case associated with #10 can - Answer6
#10 can = ___ to ___ servings - Answer20-25 servings
#10 can = ___lbs ___oz - Answer6lbs 9oz.
Which organization "grades" fruits and veggies - AnswerUSDA
When the USDA grades fruits and veggies, what do they base it on? (6) - Answerquality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - AnswerFancy
Extra #1
#1
, Combination
#2
what is collagen? - Answerstructural part of tendon that surrounds muscle
what happens to collagen in heat? - Answerhydrolyzed into gelatin
becomes tender
Pork is a good source of - Answerthiamin
calcium content is high in which 3 seafood products? - Answerfish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - Answerfurther myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - Answeranaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? -
Answerextends the storage life of meat
T/F:
inspection of meat is not mandatory - Answerfalse
inspection of meat IS mandatory
which organization inspects and grades meat? - AnswerUSDA
