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Jean Inman Domain I Questions with 100% correct answers _ verified _ latest update 2024
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Jean Inman Domain I Questions with 100% correct answers _ verified _ latest update 2024

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  • June 16, 2024
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  • 2023/2024
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Jean Inman Domain I
Turgor - ✅✅-crispness of vegetables -- due to the osmotic pressure of water filled
vacuoles

What is the limiting protein in soybeans? - ✅✅-methionine
TVP - ✅✅ -textured protein products
-soy beans used as a meat extender

Ripening process of fruit - ✅✅ --starch changes to sugar
-protopectin covered to pectin (ripe fruit) then converted to pectic acid (overripe fruit)

What accelerates ripening of fruits? -✅✅-ethylene gas
Vegetables/fruits to be stored at room temp - ✅✅-avocados, bananas, pears and
tomatoes

What vegetables should be washed right before storage? - ✅✅-berries and
mushrooms

✅✅-degrees brix is the sugar content of an aqueous solution
Brix by a Brix -

Chlorophyll - ✅✅-pigment is green
insoluble in water
olive green in acid
dull in alkaline

Carotenoids - ✅✅ -pigment is yellow/orange
insoluble in water
little effect in acid/alkaline

lycopenes - ✅✅-contribute to red color in tomatoes and watermelon, overtones in
apricots

Flavonoids consist of - ✅✅-anthocyanins and anthoxanthins
Anthocyanins - ✅✅-pigment red, blue, purple
soluble in water
bright red in acid
blush in alkaline

Anthoxanthins - ✅✅-pigment is white
soluble in water

,colorless in acid
yellow in alkaline

Tannins - ✅✅ -cause astringent feeling in the mouth
like in an underripe banana

Grades - ✅✅ --based on quality, firmness, color, maturity, freedom for defects,
uniform in size and shape
-Graded by USDA
-Voluntary

What causes the change in color in potatoes? - ✅✅-phenolic compounds-- causes
the changes in raw, peeled, or bruised potatoes

Green color in potatoes caused by? - ✅✅
-chlorophyll that develops when a
potatoes is exposed to light
*may be accompanied by solanine, a natural toxicant

rule of thumb for cooking green vegetables? -✅✅-cook w/out a cover
rule of thumb for cooking red vegetables? - ✅✅-cook with a cover

Definition of finish related to meat - ✅✅-amount of fat cover on carcass

Collagen - ✅✅-structural part of tendon that surrounds muscle
-becomes tender in heat
-collagen increases with age + exercise

Elastin -✅✅ --found in ligaments, cartilage; yellow in color
-resistant to heat, little change in cooking

Nutrition components of meat - ✅✅ -16-23% protein
CHO; glycogen stored in liver, glucose in blood
Vitamins; thiamin, niacin, riboflavin, iron, copper, trace minerals
*vitamin B (only in animal products)

Main contributor to meat color? - ✅✅
-myoglobin
myoglobin + oxygen -> red ->brown ->green

Myoglobin makes of % of meat - ✅✅-70-80%
*20-30% hemoglobin (iron containing)

affect of acid on meat - ✅✅-increased tenderness by increasing water-binding
capacity

, MAP - ✅✅ -modified atmosphere packaging
-air is removed and replaced with gases

Inspection of meat - ✅✅--Mandatory, done at slaughter
-USDA

Grading of meat - ✅✅ --voluntary
-prime, choice, select, standard
-based on maturity of animal, marbling of fat, color, and texture

safe minimal temperatures - ✅✅ -pork, beef, veal, lamb, steads, roast, fish - 145
ground beef, ground veal, ground lamb - 160
turkey, chicken, duck (birds) - 165

Temperature of smoke point - ✅✅->400
Dry heat; used for what types of meat? - ✅✅-used for tender cuts

moist heat used for what types of meat? - ✅✅-used for less tender cute and more
connective tissue

surimi definition - ✅✅-purified and frozen minced fish with a preservative
-paste made from fish
-used in analogs

coagulation definition - ✅✅ -change from liquid to a get/solid
raw egg --- hard boiled egg

temperature at which protein coagulates - ✅✅-62-70C (143F)
Milk protein - ✅✅-80% casein, 20% whey
HBV

Pasteurizing temps/time - ✅✅-145F for 30minutes
160F for 15 seconds

Cohort Studies - ✅✅ -cohort- any group whose members have something in
common
an observation study that is designed to mimic a randomized clinical trail

Cross-sectional studies - ✅✅-all of the cases of a specific disease among a group
of people in a specific time

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