RD Exam 2022: Jean Inman Study
Guide latest Updated
Fruits and veggies: what is crispness due to? - ANS-osmotic pressure of water-filled
vacuoles
What accelerates the ripening of fruits during storage? - ANS-ethylene gas
chlorophyll + acid/heat = - ANS-pheophytin
Chlorophyll + alkaline = - ANS-chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - ANS-true
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow
or orange pigments - ANS-little
when should berries and mushrooms be washed? - ANS-JUST before serving
how much juice would 12 oranges yield? - ANS-1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - ANS-because
blanching and freezing have made them tender.
what is blanching? - ANS-immersion in boiling water for a short time.
how do you cook cauliflower? - ANS-short time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3 steps) -
ANS-cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - ANS-13
how many cans per case associated with #10 can - ANS-6
#10 can = ___ to ___ servings - ANS-20-25 servings
#10 can = ___lbs ___oz - ANS-6lbs 9oz.
, Which organization "grades" fruits and veggies - ANS-USDA
When the USDA grades fruits and veggies, what do they base it on? (6) - ANS-quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - ANS-Fancy
Extra #1
#1
Combination
#2
what is collagen? - ANS-structural part of tendon that surrounds muscle
what happens to collagen in heat? - ANS-hydrolyzed into gelatin
becomes tender
Pork is a good source of - ANS-thiamin
calcium content is high in which 3 seafood products? - ANS-fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - ANS-further myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - ANS-anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? -
ANS-extends the storage life of meat
T/F:
inspection of meat is not mandatory - ANS-false
inspection of meat IS mandatory
which organization inspects and grades meat? - ANS-USDA
When does the USDA inspect and grade meat? - ANS-at slaughter
what is the symbol and motto to represent a healthy animal at the time of slaughter? -
ANS-a round, purple stamp "USDA Inspected and Passed"
Guide latest Updated
Fruits and veggies: what is crispness due to? - ANS-osmotic pressure of water-filled
vacuoles
What accelerates the ripening of fruits during storage? - ANS-ethylene gas
chlorophyll + acid/heat = - ANS-pheophytin
Chlorophyll + alkaline = - ANS-chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - ANS-true
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow
or orange pigments - ANS-little
when should berries and mushrooms be washed? - ANS-JUST before serving
how much juice would 12 oranges yield? - ANS-1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - ANS-because
blanching and freezing have made them tender.
what is blanching? - ANS-immersion in boiling water for a short time.
how do you cook cauliflower? - ANS-short time, covered
how do you cook cabbage to minimize the development of a strong flavor? (3 steps) -
ANS-cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - ANS-13
how many cans per case associated with #10 can - ANS-6
#10 can = ___ to ___ servings - ANS-20-25 servings
#10 can = ___lbs ___oz - ANS-6lbs 9oz.
, Which organization "grades" fruits and veggies - ANS-USDA
When the USDA grades fruits and veggies, what do they base it on? (6) - ANS-quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - ANS-Fancy
Extra #1
#1
Combination
#2
what is collagen? - ANS-structural part of tendon that surrounds muscle
what happens to collagen in heat? - ANS-hydrolyzed into gelatin
becomes tender
Pork is a good source of - ANS-thiamin
calcium content is high in which 3 seafood products? - ANS-fish canned with bones
oysters
shrimp
Pigments in meat:
green colors are due to - ANS-further myoglobin breakdown from oxygenation
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - ANS-anaerobic
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? -
ANS-extends the storage life of meat
T/F:
inspection of meat is not mandatory - ANS-false
inspection of meat IS mandatory
which organization inspects and grades meat? - ANS-USDA
When does the USDA inspect and grade meat? - ANS-at slaughter
what is the symbol and motto to represent a healthy animal at the time of slaughter? -
ANS-a round, purple stamp "USDA Inspected and Passed"
