CDR Exam Domain 1 Questions And
Answers.
Which gas us used to increase ripening of produce after being picked? -
\Ethylene gas
Crispness in vegetables is due to: -
\osmotic pressure of water-filled vacuoles
What 2 pigments are insoluble in water? -
\chlorophyll and carotenoids
What 2 pigments are soluble in water? -
\anthocyanins and anthocanthins
What does chlorophyll convert to when an acid is present? What is the color change> -
\pheophytin - olive green
What does chlorophyll convert to in an alkaline environment? what is the color change?
-
\chlorophyllin - bright green
Which least affected by pH? Which is greatly affected? -
\carotenoids are least affected, and anthocyanins are greatly affected
What happens to collagen when heated? -
\is hydrolyzed to gelatin and becomes tender
What happens to elastin when heated? -
\it is resistant to heat so there is little change
Pork is a good source of what? -
\thiamin
is sous vide anaerobic or aerobic? -
\anaerobic
Where do the most tender cuts of meat come from? -
\least used muscles - backbone, loin
What are the safe minimum internal temps for:
-pork, beef, veal, lamb steaks, roast, fish
-ground beef, ground veal, ground lamb
, -turkey, chicken, duck -
\-pork, beef, veal, lamb steaks, roast, fish (145)
-ground beef, ground veal, ground lamb (160)
-turkey, chicken, duck (165)
What happens to the protein in meat as it cooks? -
\coagulates
why do tough cuts of meat need more time to cook? -
\they have more collagen
How does vinegar increase tenderness of meat? -
\lowers pH and increases water holding capacity of muscle
What should the smoke point be above for frying? -
\400
What is carry-over cooking and how does is impact the product? -
\when meat is removed from the oven and it continues to cook. occurs for 10 minutes
and can increase internal temp 15-25 degrees
Does the yolk or egg white have more protein by weight, and more concentrated> -
\yolk
What does an acid do to an egg white? -
\stiffens the foam and tenderizes the protein allowing it to extend more easily
Why do egg whites at room temperature whip more quickly and yield a larger volume? -
\lower surface tension
Why do egg yolks yield a stiffer, more stable emulsion than an egg white? -
\more protein (by weight)
What is the liquid that drains form the curd of clotted milk? -
\Whey
What does whey consist of? -
\lactalbumin, lactose, lactoglobulin, water soluble vitamins, minerals
What is buttermilk? -
\skimmed or partly skimmed milk with added lactic acid bacteria
What ingredient should you increase when using milk in place of buttermilk? -
\baking soda
What is the difference between regular milk and sweet acidophilus milk? -
Answers.
Which gas us used to increase ripening of produce after being picked? -
\Ethylene gas
Crispness in vegetables is due to: -
\osmotic pressure of water-filled vacuoles
What 2 pigments are insoluble in water? -
\chlorophyll and carotenoids
What 2 pigments are soluble in water? -
\anthocyanins and anthocanthins
What does chlorophyll convert to when an acid is present? What is the color change> -
\pheophytin - olive green
What does chlorophyll convert to in an alkaline environment? what is the color change?
-
\chlorophyllin - bright green
Which least affected by pH? Which is greatly affected? -
\carotenoids are least affected, and anthocyanins are greatly affected
What happens to collagen when heated? -
\is hydrolyzed to gelatin and becomes tender
What happens to elastin when heated? -
\it is resistant to heat so there is little change
Pork is a good source of what? -
\thiamin
is sous vide anaerobic or aerobic? -
\anaerobic
Where do the most tender cuts of meat come from? -
\least used muscles - backbone, loin
What are the safe minimum internal temps for:
-pork, beef, veal, lamb steaks, roast, fish
-ground beef, ground veal, ground lamb
, -turkey, chicken, duck -
\-pork, beef, veal, lamb steaks, roast, fish (145)
-ground beef, ground veal, ground lamb (160)
-turkey, chicken, duck (165)
What happens to the protein in meat as it cooks? -
\coagulates
why do tough cuts of meat need more time to cook? -
\they have more collagen
How does vinegar increase tenderness of meat? -
\lowers pH and increases water holding capacity of muscle
What should the smoke point be above for frying? -
\400
What is carry-over cooking and how does is impact the product? -
\when meat is removed from the oven and it continues to cook. occurs for 10 minutes
and can increase internal temp 15-25 degrees
Does the yolk or egg white have more protein by weight, and more concentrated> -
\yolk
What does an acid do to an egg white? -
\stiffens the foam and tenderizes the protein allowing it to extend more easily
Why do egg whites at room temperature whip more quickly and yield a larger volume? -
\lower surface tension
Why do egg yolks yield a stiffer, more stable emulsion than an egg white? -
\more protein (by weight)
What is the liquid that drains form the curd of clotted milk? -
\Whey
What does whey consist of? -
\lactalbumin, lactose, lactoglobulin, water soluble vitamins, minerals
What is buttermilk? -
\skimmed or partly skimmed milk with added lactic acid bacteria
What ingredient should you increase when using milk in place of buttermilk? -
\baking soda
What is the difference between regular milk and sweet acidophilus milk? -
