CDR Exam Domain 1, Topic A: Food
Science And Nutrient Composition Of
Foods Questions And Answers.
Limiting amino acid in soybeans -
\Methionine
Crispness (state of turgor) in fruits and vegetables is due to: -
\osmotic pressure of water-filled vacuoles (celery in ice water allows H20 to enter cells
and toughen up to make crisper)
Water content range in fruits and vegetables, components -
\75-93% water, mostly water and carbohydrates (digestible and non digestible), low in
fat and protein
What is a lignin? -
\A non carbohydrate substance that is not significantly softened by cooking
What occurs to fruits and vegetables with age? -
\increase in hemicellulose and lignin (non CHO substance not significantly softened by
cooking)
Soy protein concentrate and isolate protein content: -
\protein concentrates: > or equal to 70%, protein isolates > or equal to 90% or 95%
What are textured protein products (TVP)?/ textured vegetable protein -
\end product of a series of steps that produces fibers from soybeans
Chemical changes in F/V's during ripening are due to? What happens to starch during
ripening? What happens to protopectin? -
\Enzymes. Starches are changed to sugars with amylase. Protopectin converted to
pectin (ripe fruit) then converted to pectic acid (overripe fruit) with pectinase
What is pectin? -
\Polysaccharides found in fruits. used as gelling agents in may things.
What gas accelerates ripening of fruits during storage? -
\Ethylene gas
What temp should frozen fruit be stores at? -
\0 degrees F
, What temp should dry fruit be stored at? -
\Room temp
What F/V ripen best at room temp? -
\avocados, bananas, pears, tomatoes
How can you delay aging in apples? -
\Storing them in controlled temp with reduced oxygen
What fruits ripen post harvest? -
\Climacteric fruits- peach, pear, banana, apple, tomato
What fruits ripen best before harvest? -
\Non-climacteric fruits- grapes, melon, citrus
ascorbic acid is what vitamin? -
\Vitamin C
Why do fruits low in ascorbic acid/vit C darken quickly? -
\Vitamin C/ascorbic acid prevents enzymatic reaction and oxidation, which prevents the
darkening. To prevent darkening of low ascorbic acid fruits, dip in citrus juice, add sugar
before freezing, or heat to boiling
How many oranges yield one quart of juice? -
\1 dozen oranges
Cooking fruits and vegetables softens: -
\softens cellulose, increases keeping quality, cooks starch
What occurs when sweetener is added to liquid of packing juice? What is this measured
with? How is it expressed on label? -
\-The density of the syrup is expressed as a % of weight of sucrose
- It is measured in degrees Brix by a Brix hydrometer
- It is expressed on label as extra light, heavy, or extra heavy syrup
A close correlation exists between the retention of vitamins in fresh F/V and: -
\Retention of color, texture and flavor
Green pigment and details about it (pheophytin and chlorophyllin) -
\-Chlorophyll
-insoluble in water
-olive green appearing in acid (due to reflecting light differently so color appears
different): pheophytin. When heated in the acid liberated from the vegetables during
cooking, chlorophyl is chemically changed to pheophytin
-Bright green in alkaline- chlorophyllin (mushy, hemicellulose broken down d/t the
alkalinity so will also lose water soluble vitamins)
Science And Nutrient Composition Of
Foods Questions And Answers.
Limiting amino acid in soybeans -
\Methionine
Crispness (state of turgor) in fruits and vegetables is due to: -
\osmotic pressure of water-filled vacuoles (celery in ice water allows H20 to enter cells
and toughen up to make crisper)
Water content range in fruits and vegetables, components -
\75-93% water, mostly water and carbohydrates (digestible and non digestible), low in
fat and protein
What is a lignin? -
\A non carbohydrate substance that is not significantly softened by cooking
What occurs to fruits and vegetables with age? -
\increase in hemicellulose and lignin (non CHO substance not significantly softened by
cooking)
Soy protein concentrate and isolate protein content: -
\protein concentrates: > or equal to 70%, protein isolates > or equal to 90% or 95%
What are textured protein products (TVP)?/ textured vegetable protein -
\end product of a series of steps that produces fibers from soybeans
Chemical changes in F/V's during ripening are due to? What happens to starch during
ripening? What happens to protopectin? -
\Enzymes. Starches are changed to sugars with amylase. Protopectin converted to
pectin (ripe fruit) then converted to pectic acid (overripe fruit) with pectinase
What is pectin? -
\Polysaccharides found in fruits. used as gelling agents in may things.
What gas accelerates ripening of fruits during storage? -
\Ethylene gas
What temp should frozen fruit be stores at? -
\0 degrees F
, What temp should dry fruit be stored at? -
\Room temp
What F/V ripen best at room temp? -
\avocados, bananas, pears, tomatoes
How can you delay aging in apples? -
\Storing them in controlled temp with reduced oxygen
What fruits ripen post harvest? -
\Climacteric fruits- peach, pear, banana, apple, tomato
What fruits ripen best before harvest? -
\Non-climacteric fruits- grapes, melon, citrus
ascorbic acid is what vitamin? -
\Vitamin C
Why do fruits low in ascorbic acid/vit C darken quickly? -
\Vitamin C/ascorbic acid prevents enzymatic reaction and oxidation, which prevents the
darkening. To prevent darkening of low ascorbic acid fruits, dip in citrus juice, add sugar
before freezing, or heat to boiling
How many oranges yield one quart of juice? -
\1 dozen oranges
Cooking fruits and vegetables softens: -
\softens cellulose, increases keeping quality, cooks starch
What occurs when sweetener is added to liquid of packing juice? What is this measured
with? How is it expressed on label? -
\-The density of the syrup is expressed as a % of weight of sucrose
- It is measured in degrees Brix by a Brix hydrometer
- It is expressed on label as extra light, heavy, or extra heavy syrup
A close correlation exists between the retention of vitamins in fresh F/V and: -
\Retention of color, texture and flavor
Green pigment and details about it (pheophytin and chlorophyllin) -
\-Chlorophyll
-insoluble in water
-olive green appearing in acid (due to reflecting light differently so color appears
different): pheophytin. When heated in the acid liberated from the vegetables during
cooking, chlorophyl is chemically changed to pheophytin
-Bright green in alkaline- chlorophyllin (mushy, hemicellulose broken down d/t the
alkalinity so will also lose water soluble vitamins)
