RD Exam - Principles of Dietetics
Questions and Answers
Crispness/turgor - ANS-is due to osmotic pressure of water-filled vaculoes
Ethylene gas _________ ripening of fruits during storage - ANS-accelerates
_____ is delayed in apples stored in controlled atmosphere because of _____ oxygen -
ANS-aging, reduced
1 dz oranges = _____ amount of orange juice - ANS-1 quart
berries and mushrooms should be washed ______ - ANS-just before serving
green - ANS-chlorophyll
yellow/orange - ANS-carotenoids (least affected by pH change)
red/blue/purple - ANS-anthocyanins (greatly affected by pH change)
lycopenes contribute to ___ color - ANS-red, and act as antioxidant/phytochemical
fruits and vegetables are graded by ___ - ANS-USDA
F/V grade A go in ____ - ANS-desserts, salad (Fancy)
F/V grade B are ____ - ANS-processed (Choice)
F/V grade C are used in ___ - ANS-puddings, pies (Standard)
Fresh produce is graded as ___, ____, ___, ___ or ____ - ANS-Fancy, extra #1, #1,
Combination or #2
old potatoes taste____, cook to ___ brown color due to Maillard reaction - ANS-
sweeter, darker
frozen F/V have a ___ cooking time vs fresh due to blanching and freezing making them
more tender - ANS-shorter
#10 regarding canned goods means ___ cans /case - ANS-10; for a total of 13 cups
,in heat, collagen hydrolyzes to - ANS-gelatin
elastin is ____ to heat - ANS-resistant
the main contributor to meat color is - ANS-myoglobin
myoglobin + oxygen ----- turns meat from ___ to ___ colors - ANS-red to brown and
then green with further myoglobin breakdown
aging of meat increases ___ - ANS-tenderness due to increases water holding
acid (vinegar) and salt also increases tenderness by increasing ____ capacity - ANS-
water holding
____ extends storage life of meat - ANS-vacuum packing meat in oxygen impermeable
film and storing at 0C is anaeroic
meat inspection and grading is mandatory and is done at ____ by ____ - ANS-slaughter
by USDA
meat cuts determine _____ - ANS-cooking method
most tender meat cuts come from __ used muscle - ANS-least (e.g., loin and backbone)
least tender meats come from areas like - ANS-flank and brisket
tough cuts need to be cooked ____ because they have more collagen which needs
more time to be softened - ANS-well done
dry heat is used for ___ cuts - ANS-tender cuts
dry heat examples include - ANS-frying, grilling, broiling, roasting
moist heat examples include - ANS-braising, simmer, steam, stewing
fresh fish with head attached should have ____ - ANS-bright red gills and bright, shiny
skills
fresh fish should not - ANS-smell
yolk is more concentrated than egg white and has more - ANS-protein by weight
candling is how they grade eggs, it is done by - ANS-passing an egg in front of bright
light to view its contents
egg grades include ___, ____, and ___- - ANS-AA, A, B
, a fresh egg will ___ in cold water and has a ____ shell - ANS-sink, rough dull shell
old eggs __, fresh eggs ___ - ANS-float, sink
syneresis (weeping) is when liquid is released from a coagulated product and occurs
when - ANS-cooked at too high a temp or too low a temp for too long
an acid ___ an egg white foam - ANS-stiffens
egg whites at ___ temp whip more quickly and yields larger volume due to ___ surface
tension - ANS-room, lower
egg yolk yields ___ emulsion than egg white due to increased protein (by weight) -
ANS-more stable
loss of __ makes eggs more alkaline (and thus you can add acid or cream of tartar) -
ANS-CO2
when you use buttermilk in place of milk, be sure to add ___ - ANS-baking soda (butter
milk has more acid and thus you need more base to balance)
sweet acidophilus milk has no - ANS-lactose
when milk is heated, ____ _____ precipitates out - ANS-whey protein
an acid precipitates___ - ANS-casein
butter has ___ % milk fat - ANS-80%
margarine has __% vegetable oil - ANS-80%
medium and whipped creams have the __ fat - ANS-most
quick-cooking cereals have __ added, which means they should be avoided by people
on __ diets - ANS-disodium phosphate, low sodium
gluten gives __ properties - ANS-elastic
gluten is made from ____ and ___ through the process of hydration and mixing - ANS-
gliadin and glutenin
baking powder has ___ in it, thus you can use baking soda as a substitute - ANS-baking
soda
old baking powder is more alkaline which decreases ___ in baked goods - ANS-thiamin
Questions and Answers
Crispness/turgor - ANS-is due to osmotic pressure of water-filled vaculoes
Ethylene gas _________ ripening of fruits during storage - ANS-accelerates
_____ is delayed in apples stored in controlled atmosphere because of _____ oxygen -
ANS-aging, reduced
1 dz oranges = _____ amount of orange juice - ANS-1 quart
berries and mushrooms should be washed ______ - ANS-just before serving
green - ANS-chlorophyll
yellow/orange - ANS-carotenoids (least affected by pH change)
red/blue/purple - ANS-anthocyanins (greatly affected by pH change)
lycopenes contribute to ___ color - ANS-red, and act as antioxidant/phytochemical
fruits and vegetables are graded by ___ - ANS-USDA
F/V grade A go in ____ - ANS-desserts, salad (Fancy)
F/V grade B are ____ - ANS-processed (Choice)
F/V grade C are used in ___ - ANS-puddings, pies (Standard)
Fresh produce is graded as ___, ____, ___, ___ or ____ - ANS-Fancy, extra #1, #1,
Combination or #2
old potatoes taste____, cook to ___ brown color due to Maillard reaction - ANS-
sweeter, darker
frozen F/V have a ___ cooking time vs fresh due to blanching and freezing making them
more tender - ANS-shorter
#10 regarding canned goods means ___ cans /case - ANS-10; for a total of 13 cups
,in heat, collagen hydrolyzes to - ANS-gelatin
elastin is ____ to heat - ANS-resistant
the main contributor to meat color is - ANS-myoglobin
myoglobin + oxygen ----- turns meat from ___ to ___ colors - ANS-red to brown and
then green with further myoglobin breakdown
aging of meat increases ___ - ANS-tenderness due to increases water holding
acid (vinegar) and salt also increases tenderness by increasing ____ capacity - ANS-
water holding
____ extends storage life of meat - ANS-vacuum packing meat in oxygen impermeable
film and storing at 0C is anaeroic
meat inspection and grading is mandatory and is done at ____ by ____ - ANS-slaughter
by USDA
meat cuts determine _____ - ANS-cooking method
most tender meat cuts come from __ used muscle - ANS-least (e.g., loin and backbone)
least tender meats come from areas like - ANS-flank and brisket
tough cuts need to be cooked ____ because they have more collagen which needs
more time to be softened - ANS-well done
dry heat is used for ___ cuts - ANS-tender cuts
dry heat examples include - ANS-frying, grilling, broiling, roasting
moist heat examples include - ANS-braising, simmer, steam, stewing
fresh fish with head attached should have ____ - ANS-bright red gills and bright, shiny
skills
fresh fish should not - ANS-smell
yolk is more concentrated than egg white and has more - ANS-protein by weight
candling is how they grade eggs, it is done by - ANS-passing an egg in front of bright
light to view its contents
egg grades include ___, ____, and ___- - ANS-AA, A, B
, a fresh egg will ___ in cold water and has a ____ shell - ANS-sink, rough dull shell
old eggs __, fresh eggs ___ - ANS-float, sink
syneresis (weeping) is when liquid is released from a coagulated product and occurs
when - ANS-cooked at too high a temp or too low a temp for too long
an acid ___ an egg white foam - ANS-stiffens
egg whites at ___ temp whip more quickly and yields larger volume due to ___ surface
tension - ANS-room, lower
egg yolk yields ___ emulsion than egg white due to increased protein (by weight) -
ANS-more stable
loss of __ makes eggs more alkaline (and thus you can add acid or cream of tartar) -
ANS-CO2
when you use buttermilk in place of milk, be sure to add ___ - ANS-baking soda (butter
milk has more acid and thus you need more base to balance)
sweet acidophilus milk has no - ANS-lactose
when milk is heated, ____ _____ precipitates out - ANS-whey protein
an acid precipitates___ - ANS-casein
butter has ___ % milk fat - ANS-80%
margarine has __% vegetable oil - ANS-80%
medium and whipped creams have the __ fat - ANS-most
quick-cooking cereals have __ added, which means they should be avoided by people
on __ diets - ANS-disodium phosphate, low sodium
gluten gives __ properties - ANS-elastic
gluten is made from ____ and ___ through the process of hydration and mixing - ANS-
gliadin and glutenin
baking powder has ___ in it, thus you can use baking soda as a substitute - ANS-baking
soda
old baking powder is more alkaline which decreases ___ in baked goods - ANS-thiamin
