Pheophytin - answersOlive green in acid
Chlorophyllin - answersbright green in alkaline
What happens when you add baking soda to green beans - answersTurns them bright
green but makes them mushy from cellulose being broken down
Lycopenes - answersCarotenoid; contribute to red color in tomatoes and watermelon
and overtones in apricots
act as antioxidant, phytochemical (prostate cancer)
Anthocyanins in acid - answersbright red
Anthocyanin alkaline - answersblusish
Anthoxanthins or flavones - answerscolorless in acid; yellow in alkaline
Canned Grade A - answersTop quality in tenderness, flavor, appearance, and
uniformity. They make the most attractive servings for special luncheons or dinners.
(fancy)
Canned Grade B - answersVery good quality, slightly more mature and not quite as
tender (choice)
Canned Grade C - answersNot as uniform in color and flavorful as the higher grades
and usually more mature. These vegetables are generally to be used as an ingredient in
soups, souffles, casseroles, stews, etc. (standard)
Fresh produce - answersFancy, Extra #1, #1, Combination, #2
Egg Grades - answersAA, A, B
Jumbo egg - answers30 oz
XL egg - answers27 oz
L egg - answers24 oz
M egg - answers21 oz
S egg - answers18 oz
Peewee egg - answers15 oz
Who inspects meat at the time of slaughter - answersUSDA
,Animals are healthy/fit for human consumption - answersWholesome meat act 1967
Prime cut - answersMost marbling/tender
Choice cut - answersMost widely available, still marbling
Select cut - answersLeast marbling, most lean
Standard cut - answersLower quality, yet economical
Solanine - answersA harmful, bitter-tasting substance that appears as a greenish color
on potatoes that are exposed to light.
Myofibrils - answersMicroscopic protein filaments that make up muscle cells.
Collagen - answersStructural part of tendon that surrounds muscle. In heat -->
hydrolyzed to gelatin
Elastin - answersResistant to heat (ligaments, cartilage), yellow in color
Finish fat - answersAmount of fat cover on carcass
Meat is ______% protein - answers16-23%
High in thiamin, niacin, riboflavin, iron, copper - answersMeat
Good source of thiamin - answersPork
Meat specifications - answersUses a numbering system for order wholesale cuts
TVP - answerstextured vegetable protein - fabricated into simulated meat products
mixed with ground meats - extends # of servings, lowering costs
soy protein adds juiciness because of water content
Aging increases tenderness in meat by - answersincreasing the water holding capacity
of the muscle
__________ and _________ help increase tenderness by increasing water capacity in
meat - answersAcid (vinegar) and salt
Vacuum packaging - answersable to be stored at 0'c (anaerobic) sous vidé
MAP packaging - answersModified atmospheric packaging, air is removed and replaced
w/ CO2 and Nitrogen (prevents deterioration by slowing respiration)
Vitelline membrane - answersSurrounds yolk
,Chalazae - answersAnchors yolk
Egg yolk is a naturally occuring - answersoil in water emulsion
Eggs are a good source of what vitamins - answersA, D, riboflavin
Cold storage temp of eggs - answers23-32'F
Milk composition - answers87.5% water, 3.7% fat, 4.9% CHO, 3.5% protein (HBV,
complete)
Milk is what percent casein - answers80%
Casein precipitates as a curd at a pH of ___________. - answers4.6
Whey - answersliquid part of coagulated milk
Whey composition - answersLactose, lactalbumin, lactoglobulin, water soluble vitamins,
minerals
Whey is a good source of what vitamins/minerals - answersCalcium, phos, riboflavin, vit
A, vit D
Homogenized - answersHigh pressure breaks fat globules of milk to 1/5 of regular size;
film of protein surrounds each globule
Vit D Milk - answers400 USP units added per quart by feeding cow vit D, irradiating the
milk, or adding the vitamin
2% milk - answers1.5-2.25% fat
Low fat milk - answers0.5-2.0% fat
Skim - answers<0.5% fat
Concentrated milk - answersEvaporated milk, sweetened condensed milk, dried whole
milk, dried skim milk
Evaporated milk - answers60% water removed brown due to caramelization from
canning process
Sweetened condensed milk - answersConcentrated whole milk plus 15-18% sucrose or
glucose
Dried whole milk - answers26% fat, does not keep well
, CDR Exam Domain questions and
answers Rated A+
Dried skim milk - answersLess than 1.5% fat, keeps well
Dried milk - answersSprayed into a heated vacuum chamber
Fermented milk - answersCultured buttermilk; added lactic acid bacteria to skim or
partially skim milk
Sweet acidophilus milk; skim milk plus acidophilus bacteria which reduces lactose
Kefir; fermented by lactobacillus kefir- adds CO2 3% alcohol
Fermented milk recipe - answers1 T vinegar or lemon juice for 1 c milk
or
1 3/4 tsp cream tartar
What should you do when subbing buttermilk in place of regular milk in a recipe -
answersUse more baking soda (neutralize pH)
Low lactose milk (lactaid) - answerstreated with lactase in processing or add the
enzyme to regular milk and hold in the refrigerator
Yogurt - answersCoagulated product fermented by sugar and lactic acid bacteria
Filled milk - answersskim milk, vegetable fat (coconut oil), water; illegal in some states
Imitation milk - answersResembles milk but contains no milk fat/nutrients of milk
(soy, almond etc.)
Butter is what percent fat - answers80% milk fat
Margarin is what percent fat - answers80% veg or animal fat
Hydrolytic rancidity damages which type of fats - answerssaturated fats at room temp
Oxidative rancidity damages which type of fats - answersunsaturated fats
Percent fat of heavy cream - answers>36%
Percent fat of medium cream - answers30-36%
Chlorophyllin - answersbright green in alkaline
What happens when you add baking soda to green beans - answersTurns them bright
green but makes them mushy from cellulose being broken down
Lycopenes - answersCarotenoid; contribute to red color in tomatoes and watermelon
and overtones in apricots
act as antioxidant, phytochemical (prostate cancer)
Anthocyanins in acid - answersbright red
Anthocyanin alkaline - answersblusish
Anthoxanthins or flavones - answerscolorless in acid; yellow in alkaline
Canned Grade A - answersTop quality in tenderness, flavor, appearance, and
uniformity. They make the most attractive servings for special luncheons or dinners.
(fancy)
Canned Grade B - answersVery good quality, slightly more mature and not quite as
tender (choice)
Canned Grade C - answersNot as uniform in color and flavorful as the higher grades
and usually more mature. These vegetables are generally to be used as an ingredient in
soups, souffles, casseroles, stews, etc. (standard)
Fresh produce - answersFancy, Extra #1, #1, Combination, #2
Egg Grades - answersAA, A, B
Jumbo egg - answers30 oz
XL egg - answers27 oz
L egg - answers24 oz
M egg - answers21 oz
S egg - answers18 oz
Peewee egg - answers15 oz
Who inspects meat at the time of slaughter - answersUSDA
,Animals are healthy/fit for human consumption - answersWholesome meat act 1967
Prime cut - answersMost marbling/tender
Choice cut - answersMost widely available, still marbling
Select cut - answersLeast marbling, most lean
Standard cut - answersLower quality, yet economical
Solanine - answersA harmful, bitter-tasting substance that appears as a greenish color
on potatoes that are exposed to light.
Myofibrils - answersMicroscopic protein filaments that make up muscle cells.
Collagen - answersStructural part of tendon that surrounds muscle. In heat -->
hydrolyzed to gelatin
Elastin - answersResistant to heat (ligaments, cartilage), yellow in color
Finish fat - answersAmount of fat cover on carcass
Meat is ______% protein - answers16-23%
High in thiamin, niacin, riboflavin, iron, copper - answersMeat
Good source of thiamin - answersPork
Meat specifications - answersUses a numbering system for order wholesale cuts
TVP - answerstextured vegetable protein - fabricated into simulated meat products
mixed with ground meats - extends # of servings, lowering costs
soy protein adds juiciness because of water content
Aging increases tenderness in meat by - answersincreasing the water holding capacity
of the muscle
__________ and _________ help increase tenderness by increasing water capacity in
meat - answersAcid (vinegar) and salt
Vacuum packaging - answersable to be stored at 0'c (anaerobic) sous vidé
MAP packaging - answersModified atmospheric packaging, air is removed and replaced
w/ CO2 and Nitrogen (prevents deterioration by slowing respiration)
Vitelline membrane - answersSurrounds yolk
,Chalazae - answersAnchors yolk
Egg yolk is a naturally occuring - answersoil in water emulsion
Eggs are a good source of what vitamins - answersA, D, riboflavin
Cold storage temp of eggs - answers23-32'F
Milk composition - answers87.5% water, 3.7% fat, 4.9% CHO, 3.5% protein (HBV,
complete)
Milk is what percent casein - answers80%
Casein precipitates as a curd at a pH of ___________. - answers4.6
Whey - answersliquid part of coagulated milk
Whey composition - answersLactose, lactalbumin, lactoglobulin, water soluble vitamins,
minerals
Whey is a good source of what vitamins/minerals - answersCalcium, phos, riboflavin, vit
A, vit D
Homogenized - answersHigh pressure breaks fat globules of milk to 1/5 of regular size;
film of protein surrounds each globule
Vit D Milk - answers400 USP units added per quart by feeding cow vit D, irradiating the
milk, or adding the vitamin
2% milk - answers1.5-2.25% fat
Low fat milk - answers0.5-2.0% fat
Skim - answers<0.5% fat
Concentrated milk - answersEvaporated milk, sweetened condensed milk, dried whole
milk, dried skim milk
Evaporated milk - answers60% water removed brown due to caramelization from
canning process
Sweetened condensed milk - answersConcentrated whole milk plus 15-18% sucrose or
glucose
Dried whole milk - answers26% fat, does not keep well
, CDR Exam Domain questions and
answers Rated A+
Dried skim milk - answersLess than 1.5% fat, keeps well
Dried milk - answersSprayed into a heated vacuum chamber
Fermented milk - answersCultured buttermilk; added lactic acid bacteria to skim or
partially skim milk
Sweet acidophilus milk; skim milk plus acidophilus bacteria which reduces lactose
Kefir; fermented by lactobacillus kefir- adds CO2 3% alcohol
Fermented milk recipe - answers1 T vinegar or lemon juice for 1 c milk
or
1 3/4 tsp cream tartar
What should you do when subbing buttermilk in place of regular milk in a recipe -
answersUse more baking soda (neutralize pH)
Low lactose milk (lactaid) - answerstreated with lactase in processing or add the
enzyme to regular milk and hold in the refrigerator
Yogurt - answersCoagulated product fermented by sugar and lactic acid bacteria
Filled milk - answersskim milk, vegetable fat (coconut oil), water; illegal in some states
Imitation milk - answersResembles milk but contains no milk fat/nutrients of milk
(soy, almond etc.)
Butter is what percent fat - answers80% milk fat
Margarin is what percent fat - answers80% veg or animal fat
Hydrolytic rancidity damages which type of fats - answerssaturated fats at room temp
Oxidative rancidity damages which type of fats - answersunsaturated fats
Percent fat of heavy cream - answers>36%
Percent fat of medium cream - answers30-36%
