RD FINAL PAPER 2025/2026 QUESTIONS WITH ANSWERS
GRADED A+
✔✔What are the steps in protein catabolism? - ✔✔1) deamination
2) conversion of NH2 to ammonia + excretion of ammonia via urea cycle
OR
3) use of NH2 in purine synthesis or transamination
✔✔Name the end products of fat metabolism. - ✔✔mono & diglycerides + glycerol +
fatty acids
✔✔Which lipids are absorbed directly into the portal blood? - ✔✔glycerol, short chain
FA's, medium chain FA's, some phospholipids
✔✔Where (anatomically) do chylomicrons enter the blood stream? - ✔✔thoracic duct
✔✔Which gland performs the central regulation of food intake? - ✔✔Hypothalamus (via
gluco-receptors)
✔✔What determines the crispness of vegetables? - ✔✔"state of turgor" - determined by
osmotic pressure in water-filled vacuoles
✔✔What is the limiting amino acid in soy protein (i.e., which AA is not present in soy
protein)? - ✔✔methionine
✔✔List spy protein concentrates, soy flour, and soy protein isolates in order of
increasing protein content. - ✔✔soy flour
soy protein concentrates
soy protein isolates
✔✔What happens chemically during the ripening process? - ✔✔1) starch is converted
to sugar
2) protopectin becomes pectin (ripe fruit), which is further transformed into pectic acid
(overripe fruit)
✔✔How is the density of a packing/canning syrup measured? - ✔✔By the % weight of
sucrose (degrees Brix)
Measured with a Brix hydrometer
✔✔What happens to chlorophyll in an acid solution? - ✔✔Becomes pheophytin and
turns an olive green color
, ✔✔What happens to chlorophyll in an alkaline solution? - ✔✔Becomes chlorophyllin
and turns a bright green color (also, hemi-cellulose is broken down and vegetables turn
mushy, water soluble vitamins are lost)
✔✔What happens to flavonoids in an acid solution? - ✔✔anthocyanins turn bright red
anthoxanthins are colorless
✔✔What happens to flavonoids in an alkaline solution? - ✔✔anthocyanins turn blue
anthoxanthins are yellow/creamy
✔✔What is the toxin sometimes present in green potato skins? - ✔✔solanine
✔✔How do you cook cabbage to improve the flavor? - ✔✔large amount of water
short time
lid off initially to allow acids to escape
✔✔Describe the #10 can - ✔✔6lbs 9oz
6 cans per case
13 cups
20-25 servings
✔✔Name the primary proteins of connective tissue. Which is present primarily in
ligaments/cartilage? - ✔✔1) collagen & elastin
2) elastin
✔✔What does the "finish" of a meat refer to? - ✔✔the amount of fat covering the
carcass
✔✔What is the primary contributor to meat color? How does it change with age? - ✔✔1)
myoglobin
2) Turns bright red with initial oxidation (freshly cut meat), then turns brown, then green
with additional oxidation
✔✔What characteristic of meat can be increased to increase tenderness? How can this
be acieved? - ✔✔1) water-holding capacity
2) aging, addition of acid or salt when cooking
✔✔What are the grades of meat? When and by whom are they determiend? - ✔✔1)
Prime, choice, select, standard
2) USDA @ slaughter
✔✔Describe the straight dough method of bread making. - ✔✔all ingredients are added
before the dough is allowed to rise
GRADED A+
✔✔What are the steps in protein catabolism? - ✔✔1) deamination
2) conversion of NH2 to ammonia + excretion of ammonia via urea cycle
OR
3) use of NH2 in purine synthesis or transamination
✔✔Name the end products of fat metabolism. - ✔✔mono & diglycerides + glycerol +
fatty acids
✔✔Which lipids are absorbed directly into the portal blood? - ✔✔glycerol, short chain
FA's, medium chain FA's, some phospholipids
✔✔Where (anatomically) do chylomicrons enter the blood stream? - ✔✔thoracic duct
✔✔Which gland performs the central regulation of food intake? - ✔✔Hypothalamus (via
gluco-receptors)
✔✔What determines the crispness of vegetables? - ✔✔"state of turgor" - determined by
osmotic pressure in water-filled vacuoles
✔✔What is the limiting amino acid in soy protein (i.e., which AA is not present in soy
protein)? - ✔✔methionine
✔✔List spy protein concentrates, soy flour, and soy protein isolates in order of
increasing protein content. - ✔✔soy flour
soy protein concentrates
soy protein isolates
✔✔What happens chemically during the ripening process? - ✔✔1) starch is converted
to sugar
2) protopectin becomes pectin (ripe fruit), which is further transformed into pectic acid
(overripe fruit)
✔✔How is the density of a packing/canning syrup measured? - ✔✔By the % weight of
sucrose (degrees Brix)
Measured with a Brix hydrometer
✔✔What happens to chlorophyll in an acid solution? - ✔✔Becomes pheophytin and
turns an olive green color
, ✔✔What happens to chlorophyll in an alkaline solution? - ✔✔Becomes chlorophyllin
and turns a bright green color (also, hemi-cellulose is broken down and vegetables turn
mushy, water soluble vitamins are lost)
✔✔What happens to flavonoids in an acid solution? - ✔✔anthocyanins turn bright red
anthoxanthins are colorless
✔✔What happens to flavonoids in an alkaline solution? - ✔✔anthocyanins turn blue
anthoxanthins are yellow/creamy
✔✔What is the toxin sometimes present in green potato skins? - ✔✔solanine
✔✔How do you cook cabbage to improve the flavor? - ✔✔large amount of water
short time
lid off initially to allow acids to escape
✔✔Describe the #10 can - ✔✔6lbs 9oz
6 cans per case
13 cups
20-25 servings
✔✔Name the primary proteins of connective tissue. Which is present primarily in
ligaments/cartilage? - ✔✔1) collagen & elastin
2) elastin
✔✔What does the "finish" of a meat refer to? - ✔✔the amount of fat covering the
carcass
✔✔What is the primary contributor to meat color? How does it change with age? - ✔✔1)
myoglobin
2) Turns bright red with initial oxidation (freshly cut meat), then turns brown, then green
with additional oxidation
✔✔What characteristic of meat can be increased to increase tenderness? How can this
be acieved? - ✔✔1) water-holding capacity
2) aging, addition of acid or salt when cooking
✔✔What are the grades of meat? When and by whom are they determiend? - ✔✔1)
Prime, choice, select, standard
2) USDA @ slaughter
✔✔Describe the straight dough method of bread making. - ✔✔all ingredients are added
before the dough is allowed to rise
