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jean Inman Domain 1-Topic A- Principles of Dietetics Questions with 100% correct answers

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  • June 16, 2024
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  • 2023/2024
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  • jean inman domain 1 topic a principles of dieteti

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ean Inman Domain 1-Topic A- Principles
of Dietetics
Crispness of fruit and vegetables is due to the - ✅✅-Osmotic pressure of water
filled vacuoles

What accelerates the ripening of fruits during storage? - ✅✅-Ethylene gas
Aging is delayed in apples stored in - ✅✅-Controlled atmosphere or reduced
oxygen

Berries and mushrooms should be washed - ✅✅-Just before serving
Anthocyanins are greatly affected by -✅✅-Changes in pH
What pigment is least affected by changes in pH? - ✅✅-Carotenoids


✅✅
Canned and fresh fruits and vegetables are graded by what organization? -
-USDA

Canned fruits and vegetables are given what grades - ✅✅-Grade A,B,C
Fresh produce grades - ✅✅-Fancy, Extra 1, 1, Combination, 2
Grade A canned fruits and vegetables - ✅✅-Desserts, salads

Grade B canned fruits and vegetables - ✅✅-Processed

Grade C canned fruits and vegetables - ✅✅-Puddings, pies


✅✅
What chemical develops when a potato is exposed to light during storage and makes
it green? - -Chlorophyll


✅✅
When potatoes turn green what natural toxicant may this be accompanied by? -
-Solanine

Old potatoes turn out how when cooked? - ✅✅-Sweeter, darker, and softer
✅✅
Frozen vegetables and fruits have a shorter cooking time then fresh because -
-Blanching and freezing have made them tender

A number 10 can has how many cans in a case? - ✅✅-6

, How many cups does a number ten can have? - ✅✅-13
What are the two proteins of connective tissue? - ✅✅-Collagen and elastin

Collagen - ✅✅-Structural part of tendon that surrounds the muscle

Elastin - ✅✅-Resistant to heat, little change in cooking

Pork is a good source of - ✅✅-Thiamin

TVP stands for - ✅✅-Textured vegetable protein

TVP is often mixed with ground meats because - ✅✅-It extends servings, lowers
costs, and adds juiciness

Main contributor to meat color is - ✅✅-Myoglobin
Myoglobin plus oxygen causes what color changes? - ✅✅-Red, brown, green
How long should meat be held in cold storage to age and ripen? - ✅✅-10 days


✅✅
A change in muscle protein is brought about by enzymes which increases the -
-Water holding capacity of the muscle


✅✅
What marinades increase the tenderness by increasing the water-holding capacity of
the muscle? - -Acid and vinegar

Modified atmosphere packaging (MAP) - ✅✅-Air is removed and replaced with
carbon dioxide and nitrogen


✅✅
Vacuum-packaging meat in an oxygen-impermeable film, stored unfrozen at 0 C is
what? - -Anaerobic, sous vide and extends storage life of meat

Inspection of meat is what and done by who? - ✅✅-Mandatory and the USDA
When is inspection of meat done? - ✅✅-At slaughter
Wholesome Meat Act of 1967 assures the consumer that - ✅✅ -The animal was
healthy at the time of slaughter and the meat is fit for human consumption

Grading of meat is voluntary and appears on what - ✅✅-A shield
What does an inspection stamp look like? - ✅✅-Round and purple

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