Jean Inman Domain 1 (RD Exam)
% of water/carbs in fruits and vegetables - ANS-75-93%
Vitamin and minerals in fruits/vegetables - ANS-Calcium, vitamin A, C, sometimes B
Tugor - ANS-Crispiness of vegetables due to osmotic pressure of water filled vacuoles
Lignin - ANS-Non CHO substance not very softened by cooking; woody part of
vegetables
Methionine - ANS-Limiting protein in soybeans
Protein concentrates - ANS->70% protein
Protein isolates - ANS->90% protein
TVP - ANS-Textured vegetable protein, soy protein adds juiciness bc of water content
Fruit ripening process - ANS-Starch --> sugar; protopectin to pectin to pectic acid
Accelerates ripening in fruits - ANS-Ethylene gas
Best stored at room temp - ANS-Bananas, avocados, tomatoes, pears
What delays aging in apples? - ANS-Controlled atmosphere (less oxygen)
What fruits/vegetables should be washed right before serving? - ANS-Mushrooms and
berries
Brix by brix - ANS-Percent of sugar in an aqueous solution (ex. Light syrup, heavy
syrup)
Chlorophyll - ANS-Green pigment, insoluble in water, olive green in acid (pheophytin),
bright green in alkaline (chlorophyllin and mushy)
cartenoids - ANS-Yellow/orange pigment, insoluble in water, little change in
acid/alkaline; can be converted into a vitamin(Beta-Carotene)
,Lycopenes - ANS-Comtribute to red color in tomatoes, watermelon, and overtones in
apricots; act as an antioxidant/ phytochemical
Flavonoids - ANS-Two types: anthocyanins and anthoxanins
Anthocyanins - ANS-Red, blue, and purple pigment; soluble in water, bright red in acid,
blush in alkaline
anthoxanthins - ANS-White pigment, soluble in water, colorless in acid, yellow in
alkaline
Tannins - ANS-Cause astringent feeling in mouth like eating an underripe banana;
causes tartness
Glutamic acid - ANS-Found in young vegetables, used in the form of salt (MSG)
Flavor of fruit due to - ANS-Acids, sugars, and aromatic compounds
Produce Grades - ANS-Based on quality, firmness, color, uniform size and shape,
maturity, freedom from defects; graded by USDA; grade A- fancy, grade B-choice, grade
C- standard
Potatoes - ANS-Have phenolic compounds that cause color changes in raw, peeled,
bruised potatoes; old potatoes are sweeter, cook darker brown (Maillard reaction), and
are softer
Green potatoes - ANS-Due to chlorophyll, develops when potatoes are exposed to
sunlight during storage, may be accompanied by solanine
Boil - ANS-Small amount of salted water, short time, covered pan; acidic veggies with
more liquid and no lid
Pressure cooking - ANS-Retains color, flavor, cut small
stir-fry - ANS-Use tender veggies, high moisture, don't drain
Cooking veggies - ANS-Green- Lid off; red - lid on
,Cooking cabbage - ANS-Lid off to allow acid to escape, more water, short amount of
time
Myofibrils - ANS-Muscle composed of bundles of fibers
Collagen - ANS-White, part of tendon around muscle, becomes tender in heat,
hydrolyzed to gelatin, increases with age + exercise
Elastin - ANS-Yellow, Found in ligaments and cartilage, resistant to heat, little change in
cooking
Fat - ANS-Around organs, muscles, in muscles (marbling)
Finish of meat - ANS-Amount of fat cover on carcass
% of protein in meat - ANS-16-23%
Carbohydrates in meat - ANS-Glycogen in liver, glucose in blood
Vitamins/ minerals in meat - ANS-Thiamin, niacin, riboflavin, iron, copper, trace
minerals; pork is a good source of thiamin
Canned fish - ANS-Canned fish with bones are higher in calcium, oysters, shrimp
Meat color - ANS-Myoglobin; myoglobin + oxygen is red to brown to green
Myoglobin makes up - ANS-70-80% of meat, 20-30% of hemoglobin (contains iron)
Enzymes change muscle protein - ANS-Increases water holding capacity in the muscle
Acid (vinegar) and salt effect - ANS-Increase tenderness by increases water holding
capacity of muscle
Vacuum packing meat - ANS-Anaerobic, extends storage life
MAP - ANS-Modified Atmosphere Packaging, replaces air with gases (N, CO2)
Inspection of meat - ANS-Mandatory, done at slaughter, done by USDA
, Grading of meat - ANS-Voluntary, done by USDA; prime(most marbling), choice, select,
standard; based on maturity of animal, marbling of fat, color, and texture
Most tender meat cuts - ANS-Least used muscles (loin, backbone)
Medium tender cuts - ANS-Shoulder muscles (chuck)
Least tender cuts - ANS-Most used muscles (flank, brisket); most collagen so longer
cooking time
Meat minimal internal temps - ANS-Chunks of meat and fish=145; ground meat=160;
poultry=165
Surface browning - ANS-Due to breakdown of pigments
Heat changes interior of meat - ANS-Red to pink to brown to grey; globin is denatured,
iron is oxidized; cured meats pink from nitrates
Dry heat (meat) - ANS-tender cuts (loin, sirloin); frying >400 degrees; broiling uses
radiated heat
Roasting - ANS-Tender cuts; 325; insert thermometer before cooking; Carry over
cooking occurs for 10 min, internal temp rises 15-25 degrees, let stand 30 min before
carving
Moist heat (meat) - ANS-less tender cuts (bottom round, chuck, brisket); simmer- heat
in water to 170-185, bubbles; steam- heat OVER water; stewing- add liquid during
cooking
Braising (meat) - ANS-Less tender cuts; flour meat, brown, simmer in liquid and cover;
moist heat
proteolytic enzyme (papain) - ANS-Mix of papaya and salt, tenderizes meat
Cooking fish - ANS-dry or moist heat; store at lower temp; fish should have bright red
gills and bright shiny skin; lower in fat and calories than meat, higher in moisture
Surimi - ANS-Mimics texture and color of other seafood (imitation crab, lobster, etc);
purified, frozen, and minced with a preservative
% of water/carbs in fruits and vegetables - ANS-75-93%
Vitamin and minerals in fruits/vegetables - ANS-Calcium, vitamin A, C, sometimes B
Tugor - ANS-Crispiness of vegetables due to osmotic pressure of water filled vacuoles
Lignin - ANS-Non CHO substance not very softened by cooking; woody part of
vegetables
Methionine - ANS-Limiting protein in soybeans
Protein concentrates - ANS->70% protein
Protein isolates - ANS->90% protein
TVP - ANS-Textured vegetable protein, soy protein adds juiciness bc of water content
Fruit ripening process - ANS-Starch --> sugar; protopectin to pectin to pectic acid
Accelerates ripening in fruits - ANS-Ethylene gas
Best stored at room temp - ANS-Bananas, avocados, tomatoes, pears
What delays aging in apples? - ANS-Controlled atmosphere (less oxygen)
What fruits/vegetables should be washed right before serving? - ANS-Mushrooms and
berries
Brix by brix - ANS-Percent of sugar in an aqueous solution (ex. Light syrup, heavy
syrup)
Chlorophyll - ANS-Green pigment, insoluble in water, olive green in acid (pheophytin),
bright green in alkaline (chlorophyllin and mushy)
cartenoids - ANS-Yellow/orange pigment, insoluble in water, little change in
acid/alkaline; can be converted into a vitamin(Beta-Carotene)
,Lycopenes - ANS-Comtribute to red color in tomatoes, watermelon, and overtones in
apricots; act as an antioxidant/ phytochemical
Flavonoids - ANS-Two types: anthocyanins and anthoxanins
Anthocyanins - ANS-Red, blue, and purple pigment; soluble in water, bright red in acid,
blush in alkaline
anthoxanthins - ANS-White pigment, soluble in water, colorless in acid, yellow in
alkaline
Tannins - ANS-Cause astringent feeling in mouth like eating an underripe banana;
causes tartness
Glutamic acid - ANS-Found in young vegetables, used in the form of salt (MSG)
Flavor of fruit due to - ANS-Acids, sugars, and aromatic compounds
Produce Grades - ANS-Based on quality, firmness, color, uniform size and shape,
maturity, freedom from defects; graded by USDA; grade A- fancy, grade B-choice, grade
C- standard
Potatoes - ANS-Have phenolic compounds that cause color changes in raw, peeled,
bruised potatoes; old potatoes are sweeter, cook darker brown (Maillard reaction), and
are softer
Green potatoes - ANS-Due to chlorophyll, develops when potatoes are exposed to
sunlight during storage, may be accompanied by solanine
Boil - ANS-Small amount of salted water, short time, covered pan; acidic veggies with
more liquid and no lid
Pressure cooking - ANS-Retains color, flavor, cut small
stir-fry - ANS-Use tender veggies, high moisture, don't drain
Cooking veggies - ANS-Green- Lid off; red - lid on
,Cooking cabbage - ANS-Lid off to allow acid to escape, more water, short amount of
time
Myofibrils - ANS-Muscle composed of bundles of fibers
Collagen - ANS-White, part of tendon around muscle, becomes tender in heat,
hydrolyzed to gelatin, increases with age + exercise
Elastin - ANS-Yellow, Found in ligaments and cartilage, resistant to heat, little change in
cooking
Fat - ANS-Around organs, muscles, in muscles (marbling)
Finish of meat - ANS-Amount of fat cover on carcass
% of protein in meat - ANS-16-23%
Carbohydrates in meat - ANS-Glycogen in liver, glucose in blood
Vitamins/ minerals in meat - ANS-Thiamin, niacin, riboflavin, iron, copper, trace
minerals; pork is a good source of thiamin
Canned fish - ANS-Canned fish with bones are higher in calcium, oysters, shrimp
Meat color - ANS-Myoglobin; myoglobin + oxygen is red to brown to green
Myoglobin makes up - ANS-70-80% of meat, 20-30% of hemoglobin (contains iron)
Enzymes change muscle protein - ANS-Increases water holding capacity in the muscle
Acid (vinegar) and salt effect - ANS-Increase tenderness by increases water holding
capacity of muscle
Vacuum packing meat - ANS-Anaerobic, extends storage life
MAP - ANS-Modified Atmosphere Packaging, replaces air with gases (N, CO2)
Inspection of meat - ANS-Mandatory, done at slaughter, done by USDA
, Grading of meat - ANS-Voluntary, done by USDA; prime(most marbling), choice, select,
standard; based on maturity of animal, marbling of fat, color, and texture
Most tender meat cuts - ANS-Least used muscles (loin, backbone)
Medium tender cuts - ANS-Shoulder muscles (chuck)
Least tender cuts - ANS-Most used muscles (flank, brisket); most collagen so longer
cooking time
Meat minimal internal temps - ANS-Chunks of meat and fish=145; ground meat=160;
poultry=165
Surface browning - ANS-Due to breakdown of pigments
Heat changes interior of meat - ANS-Red to pink to brown to grey; globin is denatured,
iron is oxidized; cured meats pink from nitrates
Dry heat (meat) - ANS-tender cuts (loin, sirloin); frying >400 degrees; broiling uses
radiated heat
Roasting - ANS-Tender cuts; 325; insert thermometer before cooking; Carry over
cooking occurs for 10 min, internal temp rises 15-25 degrees, let stand 30 min before
carving
Moist heat (meat) - ANS-less tender cuts (bottom round, chuck, brisket); simmer- heat
in water to 170-185, bubbles; steam- heat OVER water; stewing- add liquid during
cooking
Braising (meat) - ANS-Less tender cuts; flour meat, brown, simmer in liquid and cover;
moist heat
proteolytic enzyme (papain) - ANS-Mix of papaya and salt, tenderizes meat
Cooking fish - ANS-dry or moist heat; store at lower temp; fish should have bright red
gills and bright shiny skin; lower in fat and calories than meat, higher in moisture
Surimi - ANS-Mimics texture and color of other seafood (imitation crab, lobster, etc);
purified, frozen, and minced with a preservative
