RD Exam: Domain 1 Sample Questions
And Answers.
What vitamins are fruits and vegetables high in? -
\Vitamin A, B, C
What is the limiting amino acid in soybeans? -
\Methionine
What accelerates the ripening of fruits during storage? -
\Ethylene gas
Describe the conversion of starch to sugar when fruit ripens. -
\Protopectin -> pectin -> pectic acid
What fruits and vegetables ripen best at room temperature? -
\Avocados, bananas, pears, and tomatoes
When green beans are in an acid solution what forms? -
\Pheophytin
When green beans are in a basic solution what forms? -
\Chlorophyllin
What flavinoid are blueberries and raspberries high in? -
\Anthocyanins
What flavinoid are onions high in? -
\Anthoxanthins or flavones
How many cups are in a #10 can? -
\13 cups
How many cups are in a #3 can? -
\5 3/4 cups
How many cups are in a #2.5 can? -
\3.5 cups
How many cups are in a #2 can? -
\2.5 cups
How many cups are in a #300 can? -
,\1 3/4 cups
What type of connective tissue is resistant to heat? -
\Elastin
What vitamins and minerals are found in protein foods such as meats? -
\Thiamin, niacin, riboflavin, iron, and copper
What are the grades of meat? -
\Prime, choice, select, and standard
What type of muscles do the most tender meats come from? -
\Least used. Ex: loin, backbone
What type of muscles do the least tender meats come from? -
\Most used. Ex: flank, brisket
What is the safe min. internal temperature for pork, beef, veal, lamb, steaks, roast, fish?
-
\145'F
What is the safe min. internal temperature for ground beef, ground veal, and ground
lamb? -
\160'F
What is the safe min. internal temperature for turkey, chicken, and duck? -
\165'F
Name dry heat methods of cooking. -
\Frying, broiling, and roasting
Name moist heat methods of cooking. -
\Braising, simmer, steam, and stewing
Describe pasteurization. -
\145'F for 30 min or 160'F for 15 seconds
What is the recipe to make buttermilk? -
\1 tbsp vinegar or lemon juice or 1 3/4 tsp cream of tartar and add milk to 1 cup
What is added to milk to make cheese? -
\Lactic acid bacteria and rennet
What part of a grain has the most thiamin? -
\Scutellum
, What vitamins and minerals is enriched flour enriched with? -
\Thiamin, niacin, iron, and folic acid
What is the recipe to make rice? -
\1 cup rice to 2 cups water
If to much sugar is added to a baked product what is the result? -
\Coarse cells, thick walls, shiny crust and crumbly product
What is the proportion of liquid to flour for waffles? -
\1:1
What is the proportion of liquid to flour for muffins? -
\1:2
What is the proportion of liquid to flour for bread? -
\1:3
What is the proportion of liquid to flour for pie crust? -
\1:4
What is the most effective thickening product? -
\Potato
What is the least effect thickening product? -
\Wheat
Name thickeners from most to least effective. -
\Potato, waxy corn, waxy rice, waxy sorghum, tapioca, and wheat
What amino acids is gelatin low or lacking in? -
\No tryptophan, low in methionine and lysine
What temperature should coffee be brewed at? -
\185'-203'F
What type of additive is monoglyceride? -
\emulsifier
What type of additive is diglyceride? -
\emulsifier
What type of additive is lecithin? -
\emulsifier
What type of additive is disodium phosphate? -
And Answers.
What vitamins are fruits and vegetables high in? -
\Vitamin A, B, C
What is the limiting amino acid in soybeans? -
\Methionine
What accelerates the ripening of fruits during storage? -
\Ethylene gas
Describe the conversion of starch to sugar when fruit ripens. -
\Protopectin -> pectin -> pectic acid
What fruits and vegetables ripen best at room temperature? -
\Avocados, bananas, pears, and tomatoes
When green beans are in an acid solution what forms? -
\Pheophytin
When green beans are in a basic solution what forms? -
\Chlorophyllin
What flavinoid are blueberries and raspberries high in? -
\Anthocyanins
What flavinoid are onions high in? -
\Anthoxanthins or flavones
How many cups are in a #10 can? -
\13 cups
How many cups are in a #3 can? -
\5 3/4 cups
How many cups are in a #2.5 can? -
\3.5 cups
How many cups are in a #2 can? -
\2.5 cups
How many cups are in a #300 can? -
,\1 3/4 cups
What type of connective tissue is resistant to heat? -
\Elastin
What vitamins and minerals are found in protein foods such as meats? -
\Thiamin, niacin, riboflavin, iron, and copper
What are the grades of meat? -
\Prime, choice, select, and standard
What type of muscles do the most tender meats come from? -
\Least used. Ex: loin, backbone
What type of muscles do the least tender meats come from? -
\Most used. Ex: flank, brisket
What is the safe min. internal temperature for pork, beef, veal, lamb, steaks, roast, fish?
-
\145'F
What is the safe min. internal temperature for ground beef, ground veal, and ground
lamb? -
\160'F
What is the safe min. internal temperature for turkey, chicken, and duck? -
\165'F
Name dry heat methods of cooking. -
\Frying, broiling, and roasting
Name moist heat methods of cooking. -
\Braising, simmer, steam, and stewing
Describe pasteurization. -
\145'F for 30 min or 160'F for 15 seconds
What is the recipe to make buttermilk? -
\1 tbsp vinegar or lemon juice or 1 3/4 tsp cream of tartar and add milk to 1 cup
What is added to milk to make cheese? -
\Lactic acid bacteria and rennet
What part of a grain has the most thiamin? -
\Scutellum
, What vitamins and minerals is enriched flour enriched with? -
\Thiamin, niacin, iron, and folic acid
What is the recipe to make rice? -
\1 cup rice to 2 cups water
If to much sugar is added to a baked product what is the result? -
\Coarse cells, thick walls, shiny crust and crumbly product
What is the proportion of liquid to flour for waffles? -
\1:1
What is the proportion of liquid to flour for muffins? -
\1:2
What is the proportion of liquid to flour for bread? -
\1:3
What is the proportion of liquid to flour for pie crust? -
\1:4
What is the most effective thickening product? -
\Potato
What is the least effect thickening product? -
\Wheat
Name thickeners from most to least effective. -
\Potato, waxy corn, waxy rice, waxy sorghum, tapioca, and wheat
What amino acids is gelatin low or lacking in? -
\No tryptophan, low in methionine and lysine
What temperature should coffee be brewed at? -
\185'-203'F
What type of additive is monoglyceride? -
\emulsifier
What type of additive is diglyceride? -
\emulsifier
What type of additive is lecithin? -
\emulsifier
What type of additive is disodium phosphate? -
